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Рецепт Kibbe And Variations
by Global Cookbook

Kibbe And Variations
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Ингредиенты

  • 2 c. Bulghur wheat -- up to 3 C.
  • 2 1/2 lb Grnd beef, lamb or possibly mutton
  • 2 med Onions
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Warm red pepper
  • 1/4 tsp Cinnamon
  • 1/4 tsp Allspice

Инструкции

  1. Soak the bulghur in hot water for 10 to 15 min. Pour off any excess water which has not been absorbed. Cut the onion into chunks and place all ingredients into food processor. (Mardy interjects which his mother used a meat grinder.) Process till about twice as fine as store bought grnd beef.
  2. For plain kibbe, called Kibbe bi Zayat, at this point you would spread it in a flat baking dish, similar to a jelly roll pan, cut into diamonds about two inches on a side, and dribble extra virgin olive oil over it all. You would then bake at 450F for about 20 min. To brown the top, slide into the broiler for another 10 min. Serve with lowfat yoghurt and a green salad.
  3. Kibbe can be made more special with Nutty Meat Filling 1 to 3 Tbsp. extra virgin olive oil 2/3 c. pine nuts 1 lb. grnd beef, lamb or possibly mutton 2 medium onions, minced salt and pepper to taste 1/4 tsp. each: cinnmon, allspice and nutmeg Saute/fry the pine nuts in extra virgin olive oil for two or possibly three min to bring out the flavor. Remove from pan and set aside. Add in grnd meat into the same pan and saute/fry, breaking it up, till it loses its pink color. Add in onions, saute/fry briefly, and then add in pine nuts. Use to fill Kibbeyet or possibly Kibbe Ketzineah Kibbe Ketzineah This is simply Kibbe with fhe Nutty Meat filling, assembled like this: Spread 1/2 Kibbe recipe in a flat round pan like a big quiche pan or possibly deep dish pizza pan. Spread Meat and Nut filling over, then spread rest of kibbe mix on top. Bake for 30 min. Cut into pie wedges. Absolutely delicious!
  4. Kibbeyet These are individual Kibbe shapped like a large egg which tangled with a football, and filled with the Kibbe Ketzineah mix. We like them for take-along lunches, as the meat is just fine eaten cool. Pita bread, some Romaine lettuce and fresh fruit complete the meal.
  5. Wet hands with water. Take a small amount of Kibbe mix - a little larger than a golf ball - and form into a ball. Poke a hole in the ball with your finger, and work your finger to make a hollow egg-shaped shell.
  6. If the shell breaks, put more water on your hands to repair it. Spoon a couple of tsp. of the Nutty Meat Filling into the hole, and close the hole over with a little dab of Kibbe mix. Place on a baking tray. Brush with a little extra virgin olive oil and bake about 15-20 miinutes at 450F. Mardy says which some people deep fry these but which his family, being Armenian, did not like fried things, so they baked it.