More like a ravioli, except the outer shell is made of spiced meat
ground with wheat to make a dough.

Bob


Pandora wrote:

> Excuse me for the question: are kibbeh like kebab?
> Pandora
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> "zxcvbob" > ha scritto nel messaggio
> ...
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>>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
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