zxcvbob wrote:
> George Shirley wrote:
>
>> 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
>>
>>
>>
>> Kibbeh is a staple for church dinners around here. Reason: about 1900
>> a large contingent of Maronite Christians from Greater Syria (the
>> Lebanese part) immegrated to this region of the USA. They nearly
>> always bake them for the sales as that is quicker and easier than the
>> other method. They always cut them after baking, don't know why but
>> that's how the ladies descended from those early settlers do it at our
>> RC church.
>>
>> I learned how to make kibbeh from a Swiss woman married to a Syrian
>> military officer when I lived in Saudi. She always made them into the
>> tiny football type and that's how I learned until I moved here and
>> learned an easier way. Making kibbeh is a lot less labor intensive
>> than making dolmas, aka "vine leaves." I love those things too but
>> they sure eat up a day if they're made right.
>>
>> George, chiming in on favorite foods
>>
>
>
> The recipes I've seen don't have any garlic. Lamb and onion mixture
> with pepper and allspice seems to just scream for garlic. Is it OK if I
> add garlic powder to the filling, or will that ruin it?
>
> Bob
I've eaten kibbeh with LOTS of garlic so some people add garlic. Let me
look at my Arab cookbook: Nope don't see any recipes with garlic, that
doesn't mean you can't add it if you want though. Incidentally, they
transliterate the Arabic to Kibbe, guess it doesn't make any difference
either. The basic recipe in Anne Marie's cookbook calls for:

2 cups fine grain burghol
1 kilo ground lamb from a leg
1 medium onion, chopped
salt
pepper
and as an option Arabian spice mixture. I can post this mixture if
anyone is interested. I got so used to eating it on meat while in the
Middle East I make up a small jar and keep it handy.

George