| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Matzoh meal |
| 1 |
c |
Rice flour |
|
|
Salt |
|
|
Black pepper |
|
|
Oriental pepper (bhar) |
|
|
Cumin |
|
|
Coriander |
| 2 |
tb |
Grated onions, with its water |
| 1 |
c |
Ground meat |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Pine nuts |
| 1/2 |
c |
Oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper BHAR (SWEET PEPPER) |
| 1/4 |
ts |
Cinnamon (optional) |
INSTRUCTIONS
DOUGH
STUFFING
Separately, make a sauce of red sweet peppers: fry peppers in a little oil
till smooth, strain it, add 1 little hot pepper. Mix it all together adding
water as necessary so that the dough dont get too hard nor too smooth. Use
the GOURMET MATIC food shaper, it explains very well the way to do it. And
you can see a picture of Kibbeh on the box to get the real idea of what it
looks like.
Stuffing: Heat fat. Fry chopped onions in it until soft. Add meat and fry
until lightly browned. Add pine nuts and continue frying until they are
slightly browned and the meat has lost its pink color entirely. Season with
salt, pepper and cinnamon. Pour off excess fat.
When you fry these kibbeh, they get crispy.
Posted to JEWISH-FOOD digest V97 #025 by Daniella De Picciotto
<daniela@dialdata.com.br> (by way of Daniella De Picciotto
<daniela@dialdata.com.br>) on Jan 21, 1997.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”