nd smooth.
Properly prepared kibbeh must be pounded at least
Melt the niter kibbeh with the mitmita and cardamom
Process.
Kibbeh (Crust) - Put the burghul in
nead all of it into kibbeh dough.( dip your hands in
ith foil.
Bake the kibbeh for 30 minutes. Remove the
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
ish.
To make the kibbeh, place the bulgur wheat in
Make Kibbeh according to directions, using 2 cups burghul instead of 3.
After final kneading, place on a large oval platter and spread it out flat.
Round the edges and smooth the top, using hand dipped in iced water.
Make a depression in the center with thumb and with the side of forefinger make 2 grooves along and across kibbeh to the edges.
Alternately shape on individual dishes.
nd tabuleh.
*For the Lebanese 7 spice blend: mix equal
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
hrough cooking.
Lay out Lebanese breads on ungreased oven trays
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
first soak the burghul in water for 20 minutes.
then drain and let dry for about 30 minutes
filling:.
heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
outer shell:.
meanwhile put the ground meat in a food processor and work it until ...
To make the kibbeh shells, place 4 ounces of
o heat.
Cut the Lebanese Pita Dough into 12 pieces