Recipe - Matzoh Kibbeh Km Pessach

DOUGH
2 cup Matzoh meal
1 cup Rice flour
Salt
Black pepper
Oriental pepper (bhar)
Cumin
Coriander
2 tablespoon Grated onions, with its
water

STUFFING
1 cup Ground meat
1 cup Chopped onions
One half cup Pine nuts
One half cup Oil
1 teaspoon Salt
One half teaspoon Pepper BHAR (SWEET PEPPER)
One fourth teaspoon Cinnamon (optional)

Separately, make a sauce of red sweet peppers: fry peppers in a little oil
till smooth, strain it, add 1 little hot pepper. Mix it all together adding
water as necessary so that the dough dont get too hard nor too smooth. Use
the GOURMET MATIC food shaper, it explains very well the way to do it. And
you can see a picture of Kibbeh on the box to get the real idea of what it
looks like.

Stuffing: Heat fat. Fry chopped onions in it until soft. Add meat and fry
until lightly browned. Add pine nuts and continue frying until they are
slightly browned and the meat has lost its pink color entirely. Season with
salt, pepper and cinnamon. Pour off excess fat.

When you fry these kibbeh, they get crispy.
Posted to JEWISHFOOD digest V97 #025 by Daniella De Picciotto
daniela@dialdata.com.br (by way of Daniella De Picciotto
daniela@dialdata.com.br) on Jan 21, 1997.