Free Recipe Kibbeh
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Kibbeh Recipe
1/2 c Bulgar 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 middle-eastern 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 co-op 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> JEWISH-FOOD digest 267 From the Jewish Food recipe list. Downloaded from Glen”s MM Recipe Archive, . If you know another way to cook Kibbeh please make a comment in the form below to help other free recipe users make the best of this free recipie.
1/2 c Hot homemade Chicken Broth;
-or canned
1-1/2 lb Ground lamb (ground twice)
–
1 md Onion
1 c Tomato sauce
1 ts Salt
1/2 ts Ground pepper
1/2 ts Ground cumin
1/2 c Pine nuts
1/2 ts Melted Kibbeh Preparation
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