Excuse me for the question: are kibbeh like kebab?
Pandora
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"zxcvbob" > ha scritto nel messaggio
...
> zxcvbob wrote:
>> Leila wrote:
>>
>>> Woops - the kibbeh recipe quoted above is the deep-fried version. I
>>> call deep-fried anything labor intensive. Here's my version, baked in a
>>> shallow dish:
>>>
>>> http://groups.google.com/group/rec.f...88cd8d 1bc0f3
>>>
>>> At a Lebanese party you might see kibbeh served THREE ways - raw (yes,
>>> raw), fried in balls or football shapes, and baked in a tray and cut
>>> into diamonds or rectangles. The baked version is considered more
>>> "homestyle" but I like it because it's healthier and less trouble.
>>>
>>> Leila
>>>
>>
>> I've just saved off your recipe and instructions for future reference.
>>
>> My meat grinder came with a kibbeh attachment, I've never figured out how
>> to use it. It looks like it would extrude a meat/bulgur paste tube that
>> you would cut into lengths and fill with a spiced meatball mix and seal
>> the ends.
>>
>> In your recipe, do you cut all the way thru the layers before baking, or
>> just mark the top layer? When do you cut them, after they cool? Are
>> they served in the baking pan? Doesn't the bottom get soggy?
>>
>> Thanks,
>> Bob
>
>
> I forgot to mention, I'm thinking of trying this with turkey for the
> shell, and lamb and pistachios for the filling. Or should the lamb go on
> the outside? I have both lamb and turkey in the freezer already, but just
> one pound of lamb and not sure where to buy more.
>
> Bob