posted by Angel 09-11-98 3:25 PM
Kibbi
Recipe~~can be prepared a day ahead
Storage~~~Covered in the refrigerator
Freeze~~~Cooked Kibbi suitable
Microwave~~~Not suitable
Makes~~~about 16 Kibbi
1 cup burghul
600g (20 ozs) minced lamb
1 teaspoon ground allspice
1 teaspoon ground oregano
1 tablespoon olive oil
1 tablespoon water
vegetable oil for shallow frying
Filling:
2 teaspoons olive oil
1 small onion ( 2+1/2 ozs) finely chopped
1 tablespoon pine nuts
1 tablespoon slivered almonds
100g (3+1/2 ozs) minced lamb
1/2 teaspoon ground allspice
1/2 teaspoon ground oregano
1 tablespoon fresh mint, chopped
Place burghul in bowl, cover with water and let stand for 15 minutes. Drain burghul, and rinse under cold water, drain;squeeze to remove excess moisture. (This is easiest done through a sieve)
Combine burghul with lamb,onion, allspice,oregano, olive oil and water in bowl; mix well.
Shape 1/4 cups of lamb mixture into balls, using damp hands. Hollow out centres of meatballs with your thumb. Place rounded teaspoons of filling into hollowed centres of meatballs. Shape meatballs into ovals, using damp hands.
Shallow fry Kibbi in hot oil in batches until browned all over and cooked through; drain on paper kitchen towels.
Filling: Heat oil in pan, add onion, cook, stirring until onion is soft. Add nuts, cook, stirring until nuts are lightly browned. Add lamb,allspice and oregano, cook, stirring, until lamb is browned. Stir in mint.
Kibbit Batata bi Sanieh (Potato Kibbi)
Serves~~~6 to 8
Cooking time~~~ 1 +1/4 hours
6 medium sized potatoes 750g (1+1/2 lbs)
water
1+1/2 cups fine burghul
1 medium sized onion, grated
1/2 cup fine parsley, chopped
1 teaspoon dried mint
1/2 teaspoon ground cinnamon
2-3 teaspoons salt
freshly ground black pepper
1/2 cup plain flour, optional
To finish:
1 large onion, halved then sliced
1/4 cup olive oil
Scrub and cook potatoes in boiling,salted water until tender. Peel and mash.
Place burghul in a fine sieve and rinse with cild water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. Add rest of ingredients, except flour. Mix, taste, add more salt if necessary.
Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste,kneading well.
Put sliced onions and half the oil in a 25cm x 30cm (10"x12") baking pan or 30cm (12") round dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes, using an oiled knife.
Pour remaining oilover top and bake in a hot oven for 40 minutes or until golden brown. Cool in dish, then serve at room temperature with salad. Good served hot, in which case cool for 10 minutes before serving.