What is / are KEBBE?
PENMART
Hi!
Does anyone know what kebbe is, and, or how to prepare it? I checked the
food reference books at the library. All I can find out is that it is a
Midle Eastern dish, made with ground lamb.
While looking in a housewares department, I noticed they carried the
Moulinex Food grinder, and it came with a kebbe attachment, a strange
little device, that appeared to be used instead of the grinding plate. No
one in the store new about it, nor was there any specfic directions that
were included with the instructions, only a part number for re-ordering.
If anyone can enlighten me on this subject, it would be most appreciated.
Thanks,
Sheldon Martin
pen...@aol.com
Julia Chu
In article <4raqea$j...@newsbf02.news.aol.com>
pen...@aol.com (PENMART) writes:
> Does anyone know what kebbe is, and, or how to prepare it? I checked the
> food reference books at the library. All I can find out is that it is a
> Midle Eastern dish, made with ground lamb.
It's a big (about 2 inches diameter) deep fried meatball with pine nuts
mixed into the lamb. Not sure what the spices are.
Nona Myers(nona@best.com)
pen...@aol.com (PENMART) wrote:
>Hi!
>Does anyone know what kebbe is, and, or how to prepare it? I checked the
>food reference books at the library. All I can find out is that it is a
>Midle Eastern dish, made with ground lamb.
Although the spelling is different (kebbe versus kibbeh), I found
several recipes in Mary Laird Hamady's "Lebanese Mountain Cookery."
According to this author, kibbeh is the national dish of Lebanon. It
is eaten raw, cooked, baked, sauced, and stuffed. Here are some
recipes from this book:
Ground Meat with Onion, Burghul, and Spices (Kibbeh)
Traditional Proportions: Revised Edition:
13 oz lean lamb or beef 20 oz lean lamb or beef
1 cup fine burghul 1 cup fine burghul
1/2 c ground onions plus juice 1 1/2 cups ground onions plus juice
1/4 tsp ground cinnamon 3/4 tsp ground cinnamon
1/8 tsp ground allspice 1/2 tsp ground allspice
1 tsp ground cumin 1 T or more ground cumin
1 tsp or more salt 2 tsp salt
1/4 tsp ground pepper 1/3 tsp ground pepper
(3 1/2 cups kibbeh; 16 to 12 (more than 5 cups kibbeh; 24 to kibbeh
balls; 6 to 7 servings) 30 kibbeh balls; 8 to 10 servings)
Remove all fat and gristle from meat. Grind meat twice through fine
blade of meat grinder. Measure; you should have 1 1/2 cups or 2 1/3
cups of ground meat, depending on recipe used. Wash burghul in a
sieve and squeeze out water. Rub well with hands to make it soft. Mix
burghul with meat and onion. Put mixture through fine blade of grinder
twice. Add seasonings and work well into meat with hands until
mixture is very pasty and doughy.
If cumin is not freshly ground, use more to taste.
Raw Kibbeh: Traditionally a design is pressed into the meat, using a
fork or dull knife. Place a mound of kibbeh in a shallow dish and draw
grooves across the mound in a star shape with a fork, passing through
the center point with each stroke. Make a slight indentation in the
center of the mound and trickle olive oil over the kibbeh. Decorate
with finely chopped parsley, bits of chopped scallion, or segments of
a quartered white onion separated into single layers. Eat in bites of
Arabic bread with small pieces of scallion or onion.
Baked Kibbeh Patties: Form kibbeh into small patties, 1 1/2 to 2
inches in diameter and 1/2 inch thick. Score them with a fork in star
pattern. Place on buttered or oiled baking sheet and brush with oil or
melted butter. Bake at 350 F oven for 15 to 20 minutes, until golden.
Briefly run under broiler for a few seconds on each side, in order to
brown them to your liking. Serve them warm or cold with Arabic bread
and yoghurt.
These are just wo basic recipes. There are many more recipes (stuffed,
and sauced) in this book. I hope this is what you are looking for.
Nona
Sheri McRae
In article <4rc0ta$a...@frazier.uoknor.edu>, jc...@l23je.jsc.nasa.gov (Julia
Chu) wrote:
> In article <4raqea$j...@newsbf02.news.aol.com>
> pen...@aol.com (PENMART) writes:
>
> > Does anyone know what kebbe is, and, or how to prepare it? I checked the
> > food reference books at the library. All I can find out is that it is a
> > Midle Eastern dish, made with ground lamb.
>
> It's a big (about 2 inches diameter) deep fried meatball with pine nuts
> mixed into the lamb. Not sure what the spices are.
Below is a version of kibbe which uses beef instead of lamb. Bob loves
these patties.
For years we had neighbours who were part Lebanese. When they went to
grandmama's for dinner I always begged them to bring back some kibbe for
me. They usually ate it raw but I always cooked mine.
* Exported from MasterCook Mac *
Beef Kibbe Patties
Recipe By : Canadian Living
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Bulgur
1 sm Onion -- finely chopped
2 T Pine nuts -- OR
chopped almonds
2 T Lemon juice
1 t Salt
1 t Cinnamon
1/2 ts Cayenne, optional
1 lb Ground beef
Yogurt, plain
In bowl, cover bulgur with boiling water, let soak for 10 minutes. Drain
in sieve, pressing to squeeze out water. In bowl, combine bulgur, onion,
pine nuts, lemon juice, salt, cinnamon, and cayenner. Mix in ground beef.
Shape into eight 1/2 inch thick patties. In non-stick skillet, cook
patties over medium heat, in batches if necessary and turning once, for 8
minutes or until no longer pink inside. Serve with yogurt.
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Cheers, Sheri
Sheri McRae she...@zeta.org.au
As the Reagan presidency ends, it is time for the Bush pregnancy to begin.
- Tommy Thompson, Wisconsin governor