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Full Online Book HomeLearning KitchenMiddle_eastern - Kibbi
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Middle_eastern - Kibbi Post by :DavidJames Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3035

Click below to download : Middle_eastern - Kibbi (Format : PDF)

Middle_eastern - 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
600 g. (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 wxcess 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. Placerounded 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.
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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
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1 pound lamb, cubed -- trim fat 1 pound eggplant -- sliced 2 tablespoons salt 1 onion -- diced 2 tablespoons olive oil 2 tablespoons tomato paste water -- as needed salt and pepper 1/2 teaspoon cinnamon 1 teaspoon turmeric 1/4 teaspoon nutmeg 1 tomato -- sliced 2 cloves garlic -- minced 2 tablespoons finely chopped mint Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt and set aside. Set aside 1 tablespoon onion for garnish. In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Cover with water and
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