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Full Online Book HomeLearning KitchenMiddle_eastern - Beef - Cabbage Rolls
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Middle_eastern - Beef -  Cabbage Rolls Post by :wealthsource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2327

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Middle_eastern - Beef - Cabbage Rolls

1 head cabbage
1 1/2 lbs. finely ground sirloin
1 cup rice (uncooked)
1 onion minced finely
salt and pepper to taste

Mix the above.

Core cabbage and put in water and simmer until leaves become somewhat pliable. Don't overcook or it will become too soft and tear.

Separate the leaves and fill with some of the ground sirloin mixture. Take the meat mixture and squeeze into a long tubular fashion and lay it on the long edge of the cabbage and roll tightly. When all the rolls are filled lay them in a Dutch oven and cover with tomato sauce and simmer until done, about an hour.
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Middle_eastern - Kibe Middle_eastern - Kibe

Middle_eastern - Kibe
2 pounds ground beef 0.5 pound tabule wheat 1 onion, finely diced salt and pepper to taste mint (preferably fresh, minced, about 4 tbsp.) lemon juice (1 tbsp.) Soak the tabule wheat in cold water to cover by at least 2 inches. Leave it overnight or 4 hours minimum. Drain extremely well. Mix the meat, wheat, all the other ingredients. Assemble in a baking pan, like you would do for a cake - it should be about 2 inches high.

Middle_eastern - M'jaddra Middle_eastern - M'jaddra

Middle_eastern - M'jaddra
3/4 cup rice (long grain preferably) bay leaf - salt - cumin (not mandatory) Boil lentils in a saucepan, covered with water by 1.5 to 2 inches, with salt and bay leaf. 1-2 tsp. cumin, optional Cook lentils by starting at high temperature and when water boils, turn down to low. cook lentils until 3/4 done (takes about 15 to 20 minutes, you have to try). They need to be a little firm at this point. Drain in colander and keep the cooking water on