Recipe - Kibbeh

One half cup Bulgar
One half cup Hot homemade Chicken Broth;
or canned If you want the
recipe get the book
1 One half pound Ground lamb (ground twice)
or substitute ground beef
1 md Onion
1 cup Tomato sauce
1 teaspoon Salt or leave it out
One half teaspoon Ground pepper or to taste
One half teaspoon Ground cumin or to taste
One half cup Pine nuts
One half teaspoon Melted pareve margarine

From: Steven R Weintraub stevenw@pswtech.com

Date: Thu, 18 Jul 1996 22:30:23 0500 (CDT)
Kibbeh is a Lebanesse meat loaf. Like so many other middleeastern recipes
it has sometimes crosses the border and becomes 'authentic Israeli'
cuisine. The original kibbeh is made with ground lamb, soaked bulgar and
tomato sauce. Many recipe's substitute ground beef. Bulgar give the loaf an
interesting flavor that make the taste of kibbeh unique.

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
coop 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

JEWISHFOOD digest 267

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.