Lebanese Food Recipes

Serves 6 to 8:

• 2 lbs processed kibbeh meat, mutton or beef
• 4 cups fine cracked wheat (bulghur)
• 1 cup semolina (smeed)
• 1 onion, grated
• 1 tablespoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon pepper paste
• Cold water, to knead the kibbeh
• Oil, to fry the kibbeh

Filling

·         1 lb. medium ground meat

·         5-6 onions, finely chopped

·         3-4 tablespoon shortening, or butter

·         1 teaspoon all-spice

·         1 teaspoon salt

·         ½ teaspoon cinnamon

·         ¼ cloves

·         ½ teaspoon paprika

·         ½ black pepper

·         ½ cup pine nuts or walnuts, chopped

Wash the cracked wheat and drain.  Add the semolina, salt, pepper paste, onion and processed meat and knead into kibbeh dough, which is sticky yet workable.  Dip the hands in water to facilitate the kneading process and add some water, if necessary.  To prepare the filling, melt the butter and fry the onions until pale.  Add the ground meat and salt and cook until the meat changes color and the water has evaporated.  Stir in the spices and nuts, mix and leave aside to cool.  Divide the kibbeh dough into small walnuts-size lumps.  Take each lump and make a hole in the middle.  Dip finger in water and enlarge the hole with the finger and fill with the ground meat stuffing.  Bring together the sides and shape into long, shape-edged kibbehs.  Arrange in a tray next to each other.  Repeat the same procedure with all the kibbeh dough.  Heat the oil in a deep frying pan and fry the kibbehs, few at a time, until golden and crispy.  Serve with wedges of lemon.

Serves 6 to 8:

• 2 lbs processed kebbeh meat, (preferably lamb or goat)
• 1 ½ cups fine cracked wheat (bulghur)
• 1 teaspoon salt
• 1 tablespoon pepper paste (optional)
• 1 small onion, grated
• 1 teaspoon paprika
• 2-3 leaves of basil, very finely chopped (optional)
• Few leaves of marjoram, very finely chopped (optional)
• ½ cup pine nuts, as garnish
• Olive oil, to top kibbeh
• Fresh mint leaves, as accompaniment
• White onions, peeled and quartered

Wash the cracked wheat and drain.  Put in a large bowl.  Add the onion, salt, pepper paste, basil and marjoram (optional).  Blend in the processed meat and dipping the hands in water, knead into smooth sticky kibbeh dough.  Transfer the kibbeh to a serving platter dipping the hands in water to facilitate the handling of the kibbeh.  Flatten the surface of the kibbeh with the hands and make criss-cross patterns with a knife.  Decorate with pine nuts and serve with fresh mint and onions.  Serve with olive oil on the side.