Kibbeh Nayyeh recipe (raw Kibbeh) + potato Kibbeh (bonus)
Basil Hamdan
In article <1990Dec10....@cunixf.cc.columbia.edu>,
Leb...@ctr.columbia.edu (Boudi Sahyoun) writes:
>Kibbi Nayyeh (Raw Kibbi).
>
>Ingredients:
>
>2 1/5 lb lamb pure lean and completely free of all fat
>8 1/2 oz burghul (ground wheat)
>4 oz onions
>2 1/2 tbs salt
>1 tsp pepper
>
>
>Grind meat and onions coarsly in a food chopper. Then put this mixture
>into a "cutter" and add salt and pepper. blen in cutter for about ten minutes.
>as cutter turns add small cubes of ice to be ground with the mixture.
>this helps give the meat more consistency. at the end of 10 minutes start
>adding burghul. continue blending ten minutes longer after all butghul has
>been added. The final mixture should be like a sof dough.
>
>note: for regular (cooked) kibbi, use 1 lb 2oz of burgul instead.
>
>----------------------------------------------------------------------------
>
>That's how the recipe appeared in the book. I think we put more spices at
>home....
>It is usually served with mint leaves, green onions, and olive oil.
>
>DOes anyone have an improved or at least a different recipe?
>
>Boudi.
Just in time and only a couple years later, thanks to Pauline Homsi Vinson,
I can post a home recipe as supplied by her mom, who is from Trablous
after all, and knows what she is talking about.
I wish to express my thanks to Pauline and her mom for their contributions
to this newsgroup, as well as, to my personal repertoire of Lebanese dishes.
So there you have it (from Pauline):
I asked my mother about how she makes her kibbe nayyeh, and this is the
recipe she suggested:
1/2 cup fine burghul
1/2 medium yellow onion, finely chopped
1 lb red meat (lamb); best from leg of lamb
1/2 teaspoon marjoram (mardakoosh)
1/2 teaspoon basil (habak) [be kind when grinding ;) ]
black pepper to taste
salt to taste
Soak the burghul in a little water. Grind the meat in a food processor if
available. Add onion and salt to the burghul and the meat. Mix them in
the food processor a little more until they are thoroughly mixed.
Some hints: Because the meat is raw it is important that it be very
fresh. Make sure that you touch the meat with your hands as little as
possible. Use utensils instead. If you must use your hands, make sure
they are extremely cold (use ice water). Also, if you do use a food
processor, keep the dish where you will place the meat in the fridge so
that it will remain cold. Apparantly, it is when the meat touches one's
hands too much or when it gets warm that it develops a meaty taste, what
we call "zankha."
After spreading the meat in a dish, add dark olive oil, fresh mint leaves,
and onions. Now all you need is some arak and good company!
For vegetarians like me, here's a good alternative with potato kibbe:
2 cups mashed boiled potatoes
1/2 cup soaked fine burghul
1/4 cup flour
1 medium onion, finely chopped
(same spices as the meat kibbe nayyeh)
Mix all the ingredients together in a food processor or by hand. Decorate
with olive oil, mint leaves, and onion as with the meat kibbe.
Sahtain!
_______________________________________________________________________
Basil Hamdan
bh43...@longs.lance.colostate.edu (preferably)
Quote of the day:
The cow is nothing but a machine with makes grass fit for us people to
eat.
-- John McNulty
_______________________________________________________________________
p...@eos.ncsu.edu
about starting a recipe swapping week? (Of course I'm sure someone will find
something to argue about with this as well...) I'd give an arm and a leg for
a REAL recipe of Knaffe and a make-do-with-what-you've-got recipe of
Mann wo salwa. Is that what you call it? It's the white pieces that are
covered with flour- I think they're made in Iraq?
-Peter
Basil Hamdan
I will be expecting those within the next couple of days (just in time
for Halloween).
BTW, I prefer the ones on the left side to along with my liberal agenda.
______________________________________________________________________________
Basil Hamdan
bh43...@longs.lance.colostate.edu
Joke Of The Day:
I'd give my right arm to be ambidextrous.
----------------------------------------------------------------------------
Article 180 of soc.culture.lebanon:
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!athena.mit.edu!cedar
From: ce...@athena.mit.edu (May F Nasrallah)
Newsgroups: soc.culture.lebanon
Subject: Re: Knafi Recipe Anyone?
Date: 9 Feb 91 05:07:39 GMT
References: <6...@sgtech.UUCP>
Sender: ne...@athena.mit.edu (News system)
Reply-To: ce...@athena.mit.edu (May F Nasrallah)
Organization: Massachusetts Institute of Technology
Lines: 42
I have recently learned to make Knafi, and if I do say so, I think I
have become
very good at it. I use the shreded stuff, not the breadcrumb crust, but I will
perhaps play with the concept in my kitchen this weekend and post the results.
What I do is first prepare the syrup ('ater) from twice as much sugar as water
with some lemon juice and orange-blossom water (mazaher). Mixing in
honey makes
it taste more familiar to American palates, and putting in a tiny amount
of Carob
molasses (dibs) makes the flavour "heavier" (i.e. more like something cooked).
The syrup goes in the fridge.
Next I prepare the clotted cream ('ushta). One liter milk, 1/4 litre
heavy cream
and one teaspoonful rosewater (maward) are the ingredients, prefereably boiled
over a light flame in a wide, shallow tray over two or more burners.
After that,
it needs to be left at room temperature overnight so that the think layer of
stuff on the surface can trigger the coagulation of a greater quantity of the
milk/cream mixture. Adding the rosewater after most of the boiling is
done is a
good thing to do too.
You may refrigerate the 'ushta now if you want to do this later. The cheese
could be Lebanese white cheese (jinbi baidha) if you can get it or mozerella
otherwise. The shredded dough needs to be well buttered : pouring
melted butter
over it is not enough, you have to leave some butter in solid form and
rub it in
to make sure every strand is coated. I assume this will not be a problem with
breadcrumbs. Also, using clarified butter is a good thing to do if you
have time
(If you are still with me, you probably have time ;) to melt it and throw away
the parts that float or sink (unless, of course, you have some REAL samneh!).
One layer of knafi in the tray follwed by the cheese (cut into any shapes
you wnat: it'll melt anyway), covered with the 'ushta and topped off by another
layer of buttered knafi is the final configuration. Bake at 350 for
half an hour
then raise the temperature to 450 to brown it; remove when it looks
brown enough
(unless you see smoke, which is another indicatio it is done :>).
I will post the results of my breadcrumb experiments next week.
If anyone has MANY hours to kill, I could post a recipe for 'atayif (yes, from
scratch, also learned by experience!)
--
0-00
\/\/ alid
Joseph F. Angel
> a REAL recipe of Knaffe and a make-do-with-what-you've-got recipe of
> Mann wo salwa. Is that what you call it? It's the white pieces that are
> covered with flour- I think they're made in Iraq?
>
Ditto here! permit me to make me a minor correction: the name of the
Iraqi confection is Mann is-Sama -- not Mann wa Salwa. Salwa is a bird; the
one the Hebrews ate with Manna during their wanderings in Sinai, according to
Biblical narrative.
Joe
Basil Hamdan
an...@herald.usask.ca (Joseph F. Angel) writes:
> In article <1991Oct18.1...@ncsu.edu>, p...@eos.ncsu.edu writes:
> >
> > a REAL recipe of Knaffe and a make-do-with-what-you've-got recipe of
> > Mann wo salwa. Is that what you call it? It's the white pieces that are
> > covered with flour- I think they're made in Iraq?
> >
>
> Joe
Joe,
In your case I will take the ones on the right side to complete my set.
Here's a second recipe for Knafi posted by a Trabulsi fellow, whom I cannot
give credit to, since I did not save the heading.
_______________________________________________________________________________
Basil Hamdan
bh43...@longs.lance.colostate.edu
Here's a Quote Of The Day that we should all ponder seriously:
Laws cannot secure freedom of expression; in order that every man present his
views without penalty there must be a spirit of tolerance in the entire
population.
-- Albert Einstein
_______________________________________________________________________________
Recipe for Kanafa,
I don't know the orange one, but I know the Tripoli one (trablous,
lebanon i.e.)
.
You need the following ingredients:
1-Regular Milk
2-Kanafa cheese, you buy it from the arabic stores. It is just a regular
unsalted cheese.
3-Unsalted butter
4-The noodle you put on top/bottom, it is called KATAIFE, you can find it
any where in the arabic stores in the US & Europe.
5-Almonds
6-Soft Smeed, It is a ground corn.
7-Orange blossom water, It is called Mai Zahr. Mai==water
8-Sugar
Get a big pot (diameter of about 40cm, depth of about 25cm)
Melt 2 sticks of sweet butter in it .
Drop the kataife (noodle) on top of the melted butter. You need to get
the butter all over the noodles, so with your clean hands (ofrok) mush
the noodles (don't smash them) until they are all butter-wet.
Get a tray , about 50 cm diameter, spread 1/3 of the noodles on it.
Take out the rest of the noodles (2/3's) and put them in some other
container (big place will do).
Take out the rest of the noodles (2/3's) and put them in some other
container (big place will do).
Spread the cheese (into pieces) onto of the noodles that is in the 50cm
tray, try to cover all of the noodles (not too thick).
Then in the same 40cm pot, heat 5 glasses of milk till it rises (on low
fire), a
dd 1/4
glass of sugar and 2 tea spoons of Mai Zahr to the milk is heating up.
Add 1 g
lass of
smeed to the heating milk, pour the smeed slowly and stir the mild at
the same t
ime
with a kafkeer. Keep on stirring until the milk concentrates and looks
like cre
am of
broccoli soup. Or until it looks like a gravy, a little stronger than
sahlab (i
f you know).
Pour the conc. milk on top of the cheese, cover it all.
Put the other noodles (2/3) on to of the conc. milk on the 50cm tray.
Then cook it at 400 degrees.
Prepare the syrup (katr) :
Get 2 glasses of sugar & 2 glasses of water, boil them together. When they
are boiling add about 2 tea spoons of fresh lemon juice, and 2 small spoons
of Mai Zahr, until they concentrate, if they stayed too conc, add water, and
if stayed to dilute, add sugar.
If you want to put almonds on to, it makes it 10 times more delicious.
Boil fresh almonds (not green), until it starts to peal off its skin,
split each almond in 1/2 and spread them on top of the kanafa prior to
cooking it in the oven.
_______________________________________________________________________
Quaylism Of The Day:
I want to be Robin to Bush's Batman.
-- Vice President Dan Quayle
_______________________________________________________________________
Khaled S. Soufi
>In article <1991Oct18.1...@ncsu.edu>, p...@eos.ncsu.edu writes:
>>
>>... {deleted] I'd give an arm and a leg for
>> a REAL recipe of Knaffe and a make-do-with-what-you've-got recipe of
>> Mann wo salwa. Is that what you call it? It's the white pieces that are
>> covered with flour- I think they're made in Iraq?
>>
Mann wa Salwa was my favorite candy when I was little. It is mainly
because I had it on very few occasions (when someone who happens to
know a relative and has just come back from a visit to Iraq carrying
gobs of Mann wa Salwa boxes). I remember my mother telling me that
Mann wa Salwa was mentioned in the Qur'an as it rained on some people
when they were stranded hungry in the middle of the desert (I hardly
remember the story!)
>Ditto here! permit me to make me a minor correction: the name of the
>Iraqi confection is Mann is-Sama -- not Mann wa Salwa. Salwa is a bird; the
I've always known it as Mann wa Salwa and not Mann is-Sama. I've
never heard of Mann is-Sama before! But then sama means heaven and as
I mentioned earlier, there is a Qur'anic/Biblical story about this
food coming down from heaven, so I presume the name Mann is-Sama still
makes sense.
>one the Hebrews ate with Manna during their wanderings in Sinai, according to
>Biblical narrative.
>Joe
--
+-----------Khaled Soufi-------------+--------------------------+
| Department of Computer Science | email: so...@cs.uiuc.edu |
| U. of Illinois at Urbana-Champaign | phone: (217)244-2274 (W) |
+------------------------------------+--------------------------+
p...@eos.ncsu.edu
tray this
weekend and will report on what happens. I am not a very good cook, but
I'll
try anyways. I had to tease you like this but a friend of my just got
some
Mann wa Salwa (or Man is-Sama, whatever you like) and was nice enough to
give
me some. Man, I've been dying to eat these for so long. For the past
couple
of months I've been asking anyone here who knows how to do them. I
remember
them clearly as a kid- they came in a small box and we wrapped in wax
paper and
flour. I'm eating about one a week, hoping to have enough 'till the
next time.
Anyways, if anybody has suggestions of how we can make them here, please
post.
Sincerely,
-Peter
John Elghani/10000000
You need the following ingredients:
1-Regular Milk
2-Kanafa cheese, you buy it from the arabic stores. It is just a regular
unsalted cheese.
3-Unsalted butter
4-The noodle you put on top/bottom, it is called KATAIFE, you can find it
any where in the arabic stores in the US & Europe.
5-Almonds
6-Soft Smeed, It is a grinded corn.
7-Orange blossom water, It is called Mai Zahr. Mai==water
8-Sugar
Get a big pot (diameter of about 40cm, depth of about 25cm)
Melt 2 sticks of sweet butter in it .
Drop the kataife (noodle) on top of the melted butter. You need to get
the butter all over the noodles, so with your clean hands (ofrok) smush
the noodles (don't smash them) untill they are all butter-wet.
Get a tray , about 50 cm diameter, spread 1/3 of the noodles on it.
Take out the rest of the noodles (2/3's) and put them in some other
container (big place will do).
Spread the cheese (into peaces) onto of the noodles that is in the 50cm
tray, try to cover all of the noodles (not too thick).
Then in the same 40cm pot, heat 5 glasses of milk till it
rises (on low fire), add 1/4 glass of sugar
and 2 tea spoons of Mai Zahr to the milk is heating up. Add 1 glass of
smeed to the heating milk, pour the smeed slowly and stir the mild at the same
time with a kafkeer. Keep on stirring untill the milk concentrates and
looks like cream brokly soup. Or untill it looks like a gravy, a little
stronger than sahlab (if you know).
Pour the conc. milk on top of the cheese, cover it all.
Put the other noodles (2/3) on to of the conc. milk on the 50cm tray.
Then cook it at 400 degrees.
Prepare the syrup (katr) :
Get 2 glasses of sugar & 2 glasses of water, boil them together. When they
are boiling add about 2 tea spoons of fresh lemon juice, and 2 small spoons
of Mai Zahr, until they concentrate, if they stayed too conc, add water, and
if stayed to dilut, add sugar.
If you want to put almonds on to, it makes it 10 times more dellicious.
Boil fresh almonds (not green), untill it starts to peal off its skin,
split each almond in 1/2 and spread them on top of the kanafa prior to
cooking it in the oven.
jle
--
-----------------------------------------------------------------------------
The above is my own posting and has nothing to do with the opinion of
Locus Computing Corporation.