My grandmother was a Lebanese-American and a great cook, so I'm looking to share some of her recipes here, with the help of my relatives as well as
my own take on what I've sampled from cookbooks and restaurants.
No one can discuss Lebanese food without first dealing with Kibbe, so I guess that where I'll start...the problem though is there are practically as
many different recipes for Kibbe as there are families in Lebanon, so I'll give you two variations on my own family's.
I'll begin with the fried football type.
Take 2 cups of finely ground bulgar wheat (Note: You may need to get this from a middle eastern specialty grocer or order it on the Internet, most
bulghar wheat sold here is too coarse for this recipe, but can be used in the pan version to follow), place in bowl, and cover with at least an inch
or two of water:
As the wheat soaks, measure out about a handful of dried mint, a Tablespoon each of cinnamon and allspice and a teasoon of both salt and black
After the wheat has been soaking for 45 minutes to an hour, clean hands and squeeze excess water from wheat and and place in food prcessor bowl along
with mint, salt, pepper, cinnamon, allspice and about 2 -3 cleaned, skinnned roughly chopped onions. Use blade attachment to chop finely. Add a pound
of ground beef or lamb and continue to process until a fine paste is formed.
Set aside paste, and rinse out food processor bowl.
Now use the pulse feature to roughly chop another 2 -3 medium onions using food processor. You should end up with between about a cup and a half to
Now, in a medium sauce pan melt a few tablespoons of butter until it just starts to sizzle then add chopped onions and a half cup of pine nuts or
sliced or slivered almonds. Stir until browned then add a tablespoon each of cinnamon and allspice, and another handful of dried mint. Stir and fry
for a minute or two.
Add a pound of ground lamb or beef, salt and pepper to taste, and continue to cook until browned.
Wash hands in cold water and begin shaping paste outer shell around a few spoonfuls of the stuffing. Continue until all stuffing and crust is
used...any leftovers you may improvise cooking in a pan.
Meanwhile, heat a few inches of oil in a wide, deep pan over high heat. When oil is hot, fry the kibbe in batches until well browned on the outside,
about 10 minutes.
Then drain in a container lined with plenty of paper towels and serve.
Serve with a middle eastern salad, sauces, spiced green beans, and for dessert, sweatmeats. (some of these recipes will hopefully follow
[edit on 9/15/2006 by djohnsto77]