My recipes today focus on KIBBEH, which is a Mediterranean staple on Lebanese menus for most every feast. Maybe you're making kibbeh, or maybe you've tried kibbeh in a restaurant or at the table of a friend and want (of course) to eat it again. Scroll down to find the many delectable kibbeh recipes (with tons of how-to tips) at MaureenAbood.com.
The various styles include these as a foundation:
Specially trimmed and ground lean beef or lamb, or vegetarian potato, tomato, pumpkin.
Fine bulgur, soaked to soften (bulgur is not cracked wheat, fyi)
Sweet onion, puréed.
Spices. Use 7 Spice for that classic Arabic flavor, dried ground mint, or as my mother did with cinnamon only. Plus fine ground salt and pepper.
Finish to serve and eat with good extra virgin olive oil (this one from Soul Roots Organic is divine, rich and mild) and some sweet onion slices. Plus pita, flat saj bread, or romaine lettuce leaves for scooping bites.
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