Kibbeh bissinieh … كبة بالصينية

Standard

Ingredients:

  • 2 lbs extra lean ground beef
  • 2 cups of bulgur soaked in water for 20 minutes and drained really well
  • 1 big onion cut into quarters
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp cinnamon
  • 1 tbs marjoram

For filling

  • 2 lbs ground beef
  • 1 big onion diced
  • 3 tbs vegetable oil
  • 1 tsp salt
  • 1/2tsp turmeric
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1 tbs summac
  • Vegetable oil, samneh (ghee butter) or crisco for brushing the top and the bottom of the kibbeh

Method:

  1. In the food processor add all kibbeh dough ingredients and grind for 2-3 minutes until a fine texture obtained
  2. Place the dough in a big bowl and cover with a plastic wrap
  3. To make the filling, in a sauté pan add the oil and onion, sauté until onion translucent.
  4. Add in the ground beef and the spices, brown until meat is no longer pink and most of the meat water is dried
  5. Turn the heat off and mix in the sumac
  6. Preheat oven to 375F.
  7. Brush a generous amount of oil or samneh (if used) in the bottom of a safe oven baking dish
  8. With your hands, press down half of the kibbeh dough until smooth
  9. Spread the ground beef filling on top and try to press gently with your hands
  10. Spread the rest of the dough on top and press down to smooth it out.
  11. With a sharp knife cut the kibbeh into the shape desired

Make a small hole in the middle.

12. Brush more oil oil or samneh on top of the kibbeh

13. Decoration the kibbeh with almonds or pine-nuts.

14. Bake the kibbeh in the middle rack of the preheated oven for 30-40 minutes

15. After baking let it cool down for about 10 minutes before cutting

Enjoy kibbeh with a squeeze of lemon juice and a side of yogurt cucumber salad.

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Stuffed artichokes … الخرشوف او الأرضي شوكة المحشية

Standard

Ingredients:

  • 8 fresh artichokes or 16 frozen
  • 4 cups water
  • 1 tbs sugar
  • Lemon juic of half a lemon

For filling:

  • 2 lbs ground beef
  • 3 tbs vegetable oil
  • 1 big onion or 2 small diced
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 big potatoes thinly sliced
  • 2 big potatoes grated for topping
  • Toasted pine nuts and parsley for garnishing (optional)

Method:

1. Clean the fresh artichokes, by Cutting off the top, cutting off the stem to make a flat bottom, removing the outer layer of small, tough leaves from the stem end. Snipping all remaining spiky tips from the outer leaves, pulling open the leaves at the center until you see the spiky, lighter leaves around the heart. Scooping out all these leaves and then with a knife trim of the sharp edges.

2. In a big pot, boil the water, sugar and lemon juice. Add the artichokes into the pot and boil for 5 minutes.Transfer to a colander to drain. Skip the first and second steps if you are using frozen artichokes, because the frozen ones are already cooked and cleaned.

3. In a sauté pan and on a medium high heat stove, add the vegetable oil and the onions, sauté until onions are translucent. Add the ground beef with all the spices. , sauté stirring occasionally, until the meat loses its pink color. Stir in the salt and pepper.

4. In an oven safe baking dish or Pyrex pan, arrange the sliced potatoes and arrange the artichokes on top of the potatoes, fill the artichokes to the rim with the meat mixture. Top each artichokes with a tbs of the grated potatoes.

5. Add the chicken broth to the pan. Cover the pan with aluminum foil and bake for 1 hour for fresh artichokes, 30 minutes for for frozen ones.

6. Remove the foil from the pan, and bake for an additional 10 minutes on the top rack of the oven to obtain a nice golden color.

7. Garnish with toasted pine nuts and chopped parsley and serve with cooked rice.