Kibbeh (Raw)
INGREDIENTS:
1/2 c Bulgar
1/2 c Hot homemade Chicken Broth;
-or canned If you want the
-recipe - get the book
1 1/2 lb Ground lamb (ground twice)
-or substitute ground beef
1 md Onion
1 c Tomato sauce
1 ts Salt or leave it out
1/2 ts Ground pepper or to taste
1/2 ts Ground cumin or to taste
1/2 c Pine nuts
1/2 ts Melted pareve margarine
1/2 c Bulgar
1/2 c Hot homemade Chicken Broth;
-or canned If you want the
-recipe - get the book
1 1/2 lb Ground lamb (ground twice)
-or substitute ground beef
1 md Onion
1 c Tomato sauce
1 ts Salt or leave it out
1/2 ts Ground pepper or to taste
1/2 ts Ground cumin or to taste
1/2 c Pine nuts
1/2 ts Melted pareve margarine
My wife's recipe comes from a little old Lebanesse woman (now nearing 100). She (my wife) won't let me post it. The following recipe comes from the Consumer Reports "Bean, Pea and Lentil Cookbook" without permission. The book is worth getting. It is a good standard recipe. After reading this, I'm wondering kibbeh burgers, except I'm out of ground meat til my next co-op shipment.
1. In a large bowl, mix the bulgar with the chicken stock and let stand 2 hours. The stock should be completely absorbed.
2. Combine the lamb, onion, tomato sauce, salt, pepper, and cumin with the bulgar in its bowl, blending well.
3. oil a shallow 9 by 10 inch pan, and evenly spread the meat mixture in it.
4. Push the pine nuts into a flat meat cake, studding the entire cake. Pour on the melted margarine. Place on the center rack position in a preheated 375 F oven and for 25 try 40 minutes, or until crusty on top.
5. Slice and serve hot with chick peas. recipe same page
JEWISH-FOOD digest 267