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Stuffed Grape Leaves محشي ورق عنب 3

Posted on May 28, 2014 by Sahar

Stuffed Grape Leaves. In Arabic, محشي ورق عنب, or, spelled phonetically, mishi waraq ‘einab.  It was another one of those dishes my sisters & I ate gleefully growing up.  When Mom would make stuffed grape leaves, it was cause for great rejoicing. Especially for Dad.

Many know the Greek word, Dolmas.  Dolma comes from the Turkish word “dolmak” meaning “to be stuffed”.  In Arabic, “mishi” means “stuffed”.  There are literally dozens of variations of stuffed grape leaves all over the Middle East, the Mediterranean, the Balkans, Central Europe, and Central Asia.

Probably the most common way to make the grape leaves is to cook them in an olive oil – lemon juice based-sauce.  However, the way I was taught to make grape leaves was the way my grandmother made them; with a tomato-based sauce.

I was talking to my mom about this one day.  She said the first time she ever ate grape leaves, the sauce was made from sour grapes.  She said it was awful.  The next time she had the dish, my dad had made it the way he preferred and the way his mother made them – with tomatoes.

I like to call it Palestinian-style.

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If you would like to make this dish vegetarian/vegan, substitute an equal amount of roasted eggplant for the meat, vegetable broth for the beef broth, and add 1/4 cup tomato paste to the stuffing (this will help the filling bind together).

If you would like to use brown rice in place of the white rice, be sure to add 20 – 30 minutes to the cooking time.

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The Ingredients

The Ingredients

The spices clockwise from right:

The spices clockwise from right: Cinnamon, Black Pepper, Allspice, Salt

The grape leaves. be sure to rinse them thoroughly after remaoving them from the brine.

The grape leaves. Be sure to rinse them thoroughly after removing them from the brine; otherwise, the end result will be like a salt lick.

 

1  jar grape leaves

1 lb. ground lamb or beef

2 c. long-grain white rice

2 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

2 tsp. allspice, or to taste

3/4 tsp. cinnamon, or to taste

Lamb shanks, lamb chops, or beef short ribs, optional

1 large can (22 oz.) whole tomatoes

2 c. beef broth

 

 

1.  Take a large saucepan or stockpot and place a rack on the bottom. If you don’t have a rack, use a steamer that sits in the saucepan. (I like to use my pasta pot with the insert.)  This is done not only to keep the grape leaves off the bottom to keep them from burning but to help steam the stuffed leaves as they’re cooking.

If you are using shanks, chops, or ribs, place them on the rack or steamer.  Set aside.

My dad always used chops or shanks in the bottom of the steamer.  It adds a lot of flavor to the final dish. Plus, it's an extra treat.

My dad always used chops or shanks in the bottom of the steamer. It adds a lot of flavor to the final dish. Plus, it’s an extra treat.

2.  Carefully take the grape leaves out of the jar (take care not to rip the leaves) and rinse thoroughly.  You want to be sure that the brine is rinsed off. Usually, you will need to separate the leaves when rinsing.  I’ll also fill a large bowl with water and let the leaves soak for a few minutes, then drain.  You want the water to be as clear as possible.

3.  Parboil the rice:  In a large saucepan, place the rice and cover it with 1″ of water.  Over high heat, bring the water to a boil, stirring frequently to keep the rice from sticking.

Parboiling the rice. Be sure to stir occasionally to be sure it doesn't stick to the bottom of the pot.

Parboiling the rice. Be sure to stir frequently to be sure it doesn’t stick to the bottom of the pot.

Boil the rice until it is about halfway cooked (take some rice out of the water and test it; it should be slightly chewy with a very crunchy center).  Drain the rice in a colander and set aside until it is cool enough to handle.

The finished rice.  Let this sit until it's cool enough to handle.

The finished rice. Let this sit until it’s cool enough to handle.

4.  In a large bowl, mix together the meat and rice (it’s best to use your hands for this).  Add the spices and mix thoroughly.

Starting to mix together the rice and meat. It's best done with your hands.

Starting to mix together the rice and meat. It’s best done with your hands.

After adding the spices. My mom says she knows when it's seasoned right because of the smell.  I've not yet mastered that technique.

After adding the spices. My mom says she knows when it’s seasoned right because of the smell. I’ve not yet mastered that skill.

To taste for seasoning, take a small amount of the mixture and place in a hot skillet to cook (the flavor will be closer to what the finished dish will taste like). Adjust the spices to your taste.

Cooking a small sample to taste for seasoning.  I also consider this cook's treat.

Cooking a small sample to taste for seasoning. I also consider this cook’s treat.

5.  Once you have finished mixing the filling, it’s time to stuff the leaves. Which I will explain in the following photos. (My husband took these photos across from me.  I rotated them so you could see them from my perspective. So, admittedly, they may look a little skewed. Apologies.)

The most important thing to remember is to not wrap the leaves too tight.  You want snug, but not tight.  The rice will continue to expand when the stuffed leaves are cooked.  If you wrap them too tight, they’ll burst.  Conversely, if you wrap them too loosely, they’ll fall apart.  A happy medium is preferred.

Cut off the stem with a sharp knife.

1. Cut off the stem with a sharp knife.

2. Lay the leaf flat with the vein (rough) side up facing you.

2. Lay the leaf flat with the vein (rough) side up facing you.

3.  Take some of the stuffing (this was a large leaf, so I used about 2 tablespoons stuffing), press it together loosely into a sort of log shape.  Please it on the bottom 1/3rd of the leaf.

3. Take some of the stuffing (this was a large leaf, so I used about 2 tablespoons stuffing), press it together loosely into a sort of log shape. Please it on the bottom 1/3rd of the leaf.

4.  Take one half of the bottom and fold it over the stuffing. ( I usually go right to left.)

4. Take one half of the bottom and fold it over the stuffing. ( I usually go right to left.)

5.  Repeat with the other side.

5. Repeat with the other side. The stuffing should be covered.

6.  Now, fold the sides over the filling.

6. Now, fold the sides over the filling.

7.  Repeat with the other side.

7. Repeat with the other side.

8.  Now, finish rolling the leaf until the stuffing is fully enclosed.

8. Now, finish rolling the leaf until the stuffing is fully enclosed.

8. Done!  You want to be sure that the amount of filling you use is proportional to the size of the leaf.

9. Done! Now, do this another 40 times or so.  You want to be sure that the amount of filling you use is proportional to the size of the leaf.

6.  As you make each roll, place it in the pot.  When you are about halfway through, crush a few of the tomatoes with your hands and lay them on the finished leaves.  Pour on some of the tomato juice. Finish stuffing the remaining leaves.   Crush the remaining tomatoes and place them on top.  Pour over the rest of the tomato juice and the beef broth.

The grape leaves in the pot ready to cook.

The grape leaves in the pot ready to cook.

7.  Cover the pot and bring the liquid to boil over high heat.  Lower the heat to low, keep the pot covered, and cook until the rice and meat are cooked, about 30 – 45 minutes.  You’ll need to take one out to test.

8.  When the grape leaves are cooked, place a serving on a plate, carefully pull out one of the shanks or ribs, and spoon out some of the broth to pour over the leaves on the plate.  You can also have some yogurt and pita bread on the side.

Sahtein!

Sahtein!

 

Admittedly, this is a dish that does take some time to put together.  But, the results are well worth it.

 

Sahtein!

Arabic Style Savory Pies 6

Posted on September 30, 2012 by Sahar

Just about every cuisine in the world has it’s own version of savory pies.  The Latin World has empanadas; Austrailia has Meat Pies;  Great Britain has Pasties and Scotch Pies; India has Pakora.

And, in the Middle East, they have Fatayer (فطاير), Sfeeha (صفيحة), and Sambousek (سمبوسك).  They can be eaten as mezze or as part of a main meal (the way I like to do it).

 

A Primer:

Fatayer are baked triangle-shaped pies that are usually filled with cheese or spinach.

Sfeeha are open-faced pies usually with a meat topping, but other ingredients can be used as well.

Sambousek are essentially half-moon shaped pies that can either be baked or fried.  They usually have meat or cheese filling.

And they are all delicious.

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For my post, I’ve made the Fatayer and Sambousek.  I used spinach in the Fatayer and lamb in the Sambousek.  No frying, though.

And now, on to the recipes.

The Ingredients

The spices. (L – from top clockwise) Black Pepper, Allspice, Cinnamon, Salt;
(R) Sumac

 

The pies in these recipes use a yeast dough.  I generally don’t proof my yeast (although I probably should).  I just pay attention to the expiration date on the package and use my yeast quickly.  However, if you want to proof, here’s how you do it:

Fill a measuring cup with 1/4 cup of warm (95F – 105F) water.  Mix in 1/4 teaspoon of sugar, then 1 package of the yeast. (Yeast loves warm temperatures and food.  Hense the warm water and sugar. It’s basically a fermenting process.) Let the yeast dissolve in the water (you may have to do a little stirring to accomplish this).  Set the measuring cup aside in a warm place and let the yeast do its thing.  If it begins to bubble and rise, then it’s good.  If the yeast does nothing, then either your water wasn’t the correct temperature or your yeast was bad.

There is a spice I use for the spinach filling that you may not be familiar with: Sumac.  Sumac can generally be found growing wild throughout the Middle East.  It’s “berry” has a thin skin and flesh surrounding a very hard seed.  These “berries” are ground down to make a powder.  Sumac has a tart, slightly astringent, almost lemony flavor.  Look for sumac that is brick red to dark burgundy  in color and is an even grind.  You want it to have a bright scent.  If it smells like dirt, don’t buy it.  It’s old.

Don’t go and pick berries off a sumac plant if you see one.  It’s most likely “poison sumac”.  Just buy the dried ground in the store.

Sumac is used for Zaatar (a spice mix that also has thyme, sesame seeds, and salt), in kebabs as a seasoning, on vegetables, eggs, in meat dishes.  It’s a ubiquious spice in the Middle East.

Sumac.

 

Pastry Dough

6 c. all-purpose flour

1 package yeast

1 tbsp. salt

1 tsp. sugar

1/4 c. olive oil

2 c. warm water (95F – 105F), more if needed

 

I prefer to mix my pastry dough by hand.  However, if you like to use a mixer or a processor, by all means, do so.

1.  In a large bowl, mix together the flour, yeast, salt, and sugar.

Dry pastry ingredients

Add the olive oil and mix it in.

Adding the olive oil

Add the water.

Adding the water.

 

Now, mix throroughly.  You want to have a dough that is slightly sticky.  I’ve found that it’s all right if it isn’t perfectly smooth.  However, you want to work the dough as much as possible without having to add any additional water or flour if you can.

Trust me, it will come together.

(Apologies for the following photos. I didn’t stop to “pose” while Husband was taking them, so they’re a little blurry. But, I think you’ll get the point.)

Mixing the dough.

Mixing the dough. In the beginning there will be a lot of dry compared to wet. Keep working the dough.

The dough is coming together. I haven’t added any additional flour or water.

The dough has come together and the bowl is fairly clean. Which is what you want.

2.  Knead the dough for about 5 minutes. You can do this in the bowl or turn the dough out onto a flat surface. Or, if you’re using a mixer, use the dough hook.

3.  Pour a little additional olive oil to grease the bowl.  Place the dough back in the bowl and rub a little olive oil over the top.  Cover the bowl with plastic wrap and set it in a warm placce to rise.  About 2 hours.

4.  Meanwhile, make the fillings:

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Spinach Filling for Fatayer

1 1/2 lbs. spinach (I like to use baby spinach.  I don’t have to trim the stems or chop it)

1/4 c. sumac, or to taste

1 tbsp. salt or to taste

1/4 c. lemon juice, or to taste

1/4 c. olive oil, more if needed

 

1.  In a very large bowl, mix all the ingredients together.  Taste and adjust the seasonings.

The spinach filling mixture.

2.  Pour the spinach mixture into a large colander and place the colander over the large bowl.  The spinach will basically (chemically) cook as it sits and release moisture.  The colander allows the excess moisture to drain away.

Toss the spinach occasionally.  Because it’s essentially cooking, it will wilt.

The colander sitting in the bowl. This will allow any moisture to drain off as the spinach sits.

The excess moisture from the spinach mixture after about 2 hours.

 

And you may ask the questions: Well, why do this in advance then? Why not wait until just before making the pies before mixing the spinach?

Because, wilting the spinach and allowing it to drain will get rid of any tannins in the spinach and will make it easier to fill the pies bacause you don’t have to contend with leaves flying all over the place.

 

Meat Filling for Sambousek

2 tbsp. olive oil

2 lbs. ground lamb or beef (I like to use an 80/20 grind. I find it has more flavor)

1 sm. onion, minced

2 cl. garlic, minced

2 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1 tsp. allspice, or to taste

1/2 tsp. cinnamon, or to taste

 

1.  Heat the oil in a large skillet over medium-high heat.  Add the onion and garlic and saute until the onion has softened, about 3 – 5 minutes.

2.  Add the meat and continue cooking until it is cooked through and there is no pink left.

3.  Add the spices and cook another 2 – 3 minutes.  Taste for seasoning.

Cooking the meat filling.

4.  Put the meat filling into a large strainer or colander and allow any fat to drain off.  Set aside and allow to cool.

The fat after the meat has been drained. Gross, but, there it is.

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5.  Prepare several large baking sheets (I usually do 4) for prepping and baking.  Line the baking sheets with heavy duty foil (saves on clean-up later) and then line the bottom with parchment paper.  Set the pans aside.

The prepared baking pans

6.  After 2 hours, the dough should be ready for forming.

The dough after the first rising.

Punch down the dough and knead it until it forms a smooth ball.

Punching down the dough to start releasing the excess air. Plus, it’s fun.

Folding the dough over on itself. I’m kneading and releasing the excess air.

The dough after kneading. Almost back down to its original size.

 

Now, take the dough and pinch off roughly golf ball -sized pieces and shape them into balls.

Pinching off the dough to form smaller balls for the pies.

Take each piece of dough and begin tucking under the edges to form a smooth ball of dough.  Well, as smooth as you can make it.

Forming a ball of dough.

Tucking under the ends.

 

Lay the balls of dough on one of the baking sheets as you finish them.  I generally keep them about 1″ apart.

Laying the dough on the tray.

Cover the try with plastic wrap and set aside to let the dough rise again.  About 30 minutes.

A finished tray of dough.

The dough 30 minutes later. This is the reason you keep them 1″ apart.

7.  Preheat your oven to 400F.  Have a rack in the center of the oven.

8.  Now, to form the pies.  Lightly flour a flat surface and a rolling pin. (Don’t over-flour.  It will make the dough harder to work with when you form the pies.) Take one of the balls of dough and place it on the board.  Roll out the dough into a roughly 4″ – 5″ circle.

Rolling out the dough.

Rolling out the dough.

Rolling out the dough.

Not exactly round. More like an amoeba shape. But, you get the point.

Fun tip:  I have also used my tortilla press to make the dough circles.  Just line your press with plastic wrap first.

 

9.  Fill the pies.  For the fatayer, place roughly 2 – 3 tablespoons of the spinach filling in the center of the dough (you’ll basically need to eyeball this measurement).

Placing the spinach on the dough.

The spinach on the dough. I like to spread it out a bit. Make it into, normally, a rough triangle shape.

Now, to form the pies:

Begin by taking the left side of the circle and folding it over at an angle towards the center, forming a partial peak at the top.

Folding over the dough to form the pies.

Take the right side and repeat the process.

Folding over the right side

Fold the bottom side over towards the center, forming the triangle.

The final side folded over.

Now, pinch the seams closed.

Pinching the seams closed.

The finished pie.

Lay your finished pies on a baking sheet.

Many finished pies.

Note:  As you get further down into the colander, you’ll want to squeeze some of the excess moisture out of the spinach.  While the spinach on top may not have as much moisture, gravity is doing its work and drawing the moisture down and, of course, the bottom will have more than the top.

 

To fill the Sambousek:  Roll the dough out as you would for the Fatayer.

Spoon roughly 2 tablespoons of the meat filling over 1 side of the dough.  Be sure to leave about 1/4″ of dough uncovered on that side for sealing.

Filling the Sambousek.

The meat filling for the Sambousek.

Fold the empty side over the top and cover the filling.

Folding over the dough.

Press and then pinch the seam closed.

Pressing the seam closed.

Pinching the seam closed.

The finished pie.

Lay the finished pie on the baking sheet and continue with the rest of the dough and filling.

Many finished pies.

10.  To bake the pies:  Bake the pies for 15 – 20 minutes or until golden brown.  I like to bake mine for 10 minutes, turn the baking sheet, and bake for an additional 10 minutes.

Now, especially with the Fatayer, some of the pies may come open during baking.  It happens to me all the time.  Don’t despair. Consider them a cook’s treat.  Also, even though you have do doubt worked diligently to remove as much moisture as possible from the spinach, some will remain.  Occasionally, the moisture will cause the spinach to break through the bottom of the Fatayer.

To remedy this,  either make larger balls of dough when you form them after the first rising (roughly somewhere between golf ball and baseball-sized; the dough for the pies will be thicker, but you will have fewer pies); or, simply roll the dough thicker to make smaller pies.

Otherwise, don’t worry about it. It’ll still taste great.

Hey, it’s homemade.

The finished Fatayer.

The finished Sambousek.

 

The pies can be eaten either warm or at room temperature.

 

Enjoy! Sahtein!

 

 

 

 

 

 

 

 

 

 

 

Kibbeh – Arabic Comfort Food 3

Posted on August 24, 2012 by Sahar

For my next blog post, I decided to make a dish that is near and dear to my heart; one of my ultimate comfort foods – Kibbeh.  My sisters and I grew up eating this dish.  Rather ravenously, I might add.   It’s part of our heritage.  Putting it together was a collaborative effort for our parents.  Mom always made the filling, Dad put it together – whether as little footalls for the fryer or in the baking dish for the oven.  It was always a much appreciated treat.

Kibbeh (كبة‎) is a popular and much-loved dish throughout the Middle East.   It is generally made with cracked wheat (burghul), spices, minced onion and ground  meat, gnerally beef, lamb, or goat, or a combination.

It can be shaped into stuffed croquetes (basically little footballs) and deep fried for mezze or made into layers and baked for a main dish. Some folks also eat raw kibbeh. Like Arabic Steak Tartare, minus the quail’s egg and capers.

In Israel, Kubbeh matfuniya and kubbeh hamusta are staples of Iraqi-Jewish cooking. Kubbeh soup, served in many oriental grill restaurants in Israel, is described as a “rich broth with meat-stuffed dumplings and vegetables”.

A Syrian soup known as kibbeh kishk consists of  stuffed kibbeh in a yogurt and butter broth with stewed cabbage leaves.

Fried, torpedo-shaped kibbehs have become popular in Haiti, Dominican Republic and South America – where they are known as quipe or quibbe – after they were introduced by Lebanese, Syrian, and Palestinian immigrants in the early 20th Century.

(some historical information from www.wikipedia.org)

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Now, on to the recipe.

I make this with a combination of beef and lamb.  You can use all of one or the other if you like.  Goat is also very popular (in the Middle East, anyway) in Kibbeh as well.

As I stated in my Hummous post (3/19/12), I’m pretty much a traditionalist when it comes to my Middle Eastern food.  The one thing I have in the traditional recipe I’ve changed is the amount of onion I use.  Most recipes can call for up to 4 onions.  I use 1 medium-sized one.  Otherwise, it’s pretty authentic.

 

The ingredients

Spices (clockwise from right): Black Pepper; Kosher Salt; ground Allspice; ground Cinnamon

Pine Nuts. These are not inexpensive. They can go for upwards of $20 per pound depending on where you shop. If you decide you don’t want to go to the expense, slivered almonds are a good substitute.

 

Kibbeh Filling

2 tbsp. clarified butter

2 tbsp. olive oil

1 medium onion, minced

1 1/2 lbs. ground lamb or beef (use 90/10 ground)

1/2 c. pine nuts or slivered almonds

1/2 tsp. salt, or to taste

1/2 tsp. black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/4 tsp. ground cinnamon, or to taste

 

Raw Kibbeh (the top and bottom layers)

2 lbs. ground lamb or beef (use 90/10 ground beef)

2 cups cracked wheat (burghul)

1 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/2 tsp. ground cinnamon, or to taste

 

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In this recipe, I call for clarified butter.  I don’t use much, but it’s a necessary traditional flavor component.

A note on clarified butter:  I always like to have it on hand.  It has a much higher smoke point than regular butter (450F vs 350F) so it doesn’t burn as quickly.  Plus, it’s delicious. There are some chefs who deep-fry in clarified butter.  You can buy it off the shelf in Indian and Middle Eastern Groceries (Ghee and Samneh, respectively).  When buying, make sure the container indicates that the clarified butter was made with milk.  If it says “vegetable” anywhere on the container, it’s essentially margarine.

However, clarified butter is very easy to make at home.  It keeps for several months and tastes a whole lot better.

Here’s a lovely essay on clairfied butter from the New York Times (5/6/08): http://tinyurl.com/bobsuje 

Basically, clarified butter is butter where the milk solids have been removed.  It can be made with either salted or unsalted butter. (I prefer to use unsalted. I can control the amount of salt in my recipes.)  It’s always best to use European style butter.  It has a lower water content and a higher butterfat content.  Not only will it taste better, you’ll end up with a higher yield.

To make clarified butter, slowly melt the butter in a heavy-bottomed saucepan. (I usually do 2 pounds at a time. I recommend doing at least 1 pound.)

Melting the butter.

 

Once the butter has melted, take it off the heat and, with a large spoon,  carefully begin skimming the milk fat off the surface.

Milk solids on the surface of the melted butter.

Skimming off the milk solids.

I generally discard the milk solids, but some people do use them for other things.  Like spreading on toast or pancakes.  It’s certainly up to you.

After skimming off the milk solids.

Carefully pour the butter into a storage container or into a measuring cup.  Leave any residual milk solids and water in the saucepan.

About 3 cups clarified butter is my yield from 2 pounds of butter.

What’s left in the saucepan is mostly water and any residual milk solids.  Go ahead and discard.

The water and residual milk solids left over.

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Now, time for the Kibbeh.

1.  Make the Kibbeh Filling:  In a large skillet,  heat the butter and olive oil.  Add the onion and saute until it begins to soften, about 3 – 5 minutes.  Add the meat (in this illustration I used lamb) and cook until it is no longer pink.  Add the pine nuts or almonds and cook another 2 – 3 minutes.  Add the spices and mix thoroughly.  Cook another 3 – 5 minutes.  Taste for seasoning. Remove the skillet from the heat and allow the filling to begin cooling. (There may be some extra fat in the skillet. If there is, go ahead and drain it off.)

The completed Kibbeh filling. Yummy. I have a hard time not standing there with a spoon over the skillet eating.

 

2.  Make the Raw Kibbeh: Put the bulghur in a fine-meshed strainer and rinse it off under cold running water.  Do this until the water runs clear.  Let it drain.

Close-up of bulghur wheat. I like to use a medium sized grain. Too fine a grain will give the kibbeh too soft a texture.

Rinsing off the bulghur.

Put the bulghur in a medium bowl and cover with water.  Let the bulghur soak until it begins to soften; about 20 – 30 minutes.  Drain in a fine sieve, pressing out as much of the water as possible, and set aside.

Soaking the burghul.

 

3.  Take the meat and put into a large bowl. (In this illustration, I used beef for the Raw Kibbeh.).  Add the bulghur.

The meat and burghul. Getting ready to mix together.

 

Now, time to use your hands.  Dig in and mix the ingredients together.  You want them to be thoroughly mixed.  Add the salt, pepper, cinnamon, and allspice.  Mix until the spices are well incorporated.

The meat, burghul, and spices all mixed together.

 

Now, you need to taste for seasoning.  For me, the best way to taste for seasoning is to take a small amount of the mixture and give it a quick fry on the stove.  That way, I’ll get a better idea of how the finished dish will taste once it’s been completely cooked. Plus,  I won’t be eating raw ground beef.

Heat a small skillet over medium-high heat.  Add a little of the clarified butter.  Take a small amount of the mixture and form it into a roughly quarter-sized patty.  Once the butter is hot, add the patty to the skillet and cook.  It should take about 2 – 3 minutes.  Take the patty out of the skillet, allow it to cool for a minute, then taste.

Adjust the seasonings as needed.

 

Cooking the mixture to taste it for seasoning.

Or, you could be like my mom or my Arab aunties and just know by smell when the seasoning is right.  I’ve not ever been able to master that skill.

4.  Once you’re happy with the raw kibbeh, prepare a baking dish.  (In this illustration, I used a 12″ x 18″ dish, and it was a little large.  Use something closer to an 11″ x 15″.) Give it a quick spritz with non-stick spray or grease it with butter or olive oil.

Take half of the raw kibbeh and spread it over the bottom as evenly as you can.  It’ll take some doing, but you’ll get there.  If you wet or grease your hands, it’ll help make the process a little easier.

Begin preheating the oven to 375F.

The raw kibbeh spread in the bottom of the baking dish.

5.  Take the Kibbeh filling and spread it evenly over the bottom layer of the Raw Kibbeh.

Kibbeh filling added to the baking dish.

6.  Time to put the top layer on.  Because of the filling, you won’t be able to spread the top layer the same way as the bottom.  So, a different method is needed.

Take small amounts of the raw Kibbeh and flatten them out into thin pieces and lay each piece on top of the Kibbeh filling.

Putting on the top layer.

Be sure to fill in any little gaps as needed.  I know that it will seem like you’ll not have enough for the top layer; but, if you persevere, you will.

7.  Once you have finished completing the top layer, cut through the layers in diamond or square shapes approximately 2 inches each.  This will help with even baking and make cutting the finished Kibbeh easier.

Cutting the Kibbeh.

 

If you like, take some extra pine nuts or almonds and press one into the center of each diamond or square.  Drizzle a little clarified butter or olive oil over the top.

Kibbeh ready for the oven.

8.  Put the Kibbeh in the oven and bake for 35 – 40 minutes, or until it is well-browned.  If you like, turn on the broiler for about 3 – 5 minutes after the initial cooking time to make the Kibbeh golden brown.

The Finished Kibbeh. De-licious.

 

Let the Kibbeh sit for about 10 minutes before serving.

 

9.  It’s a good idea to serve this dish with a bit of yogurt on the side.  It will help cut the richness of the dish.

However, I prefer to make a quick salad with the yogurt.  I’ve based this on a recipe very similar that Mom always made.

The salad ingredients.

1 cucumber (If you can go with Hothouse [English] or Persian. If you use standard cucumbers, peel and remove the seeds)

1/4 c. fresh mint, chopped

3/4 c. plain yogurt (I like to use full fat Greek yogurt)

Salt & black pepper to taste

 

Cut the cucumber into whatever size pieces you like. Mix all the ingredients together in a medium bowl.  Adjust the seasonings if you like.

The finished salad.

 

10.  Serve.

Dinner is ready. It tastes much better than it looks in this photo. I promise.

 

Enjoy! Sahtein!

 

p.s.  If you like this, I’m teaching even more classic Eastern Mediterranean dishes on Sunday, September 16, at Central Market, 4001 N. Lamar Boulevard.

 

 

 

 

 

 

 

 

 

 

 



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