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Football Shaped Kibbee: 1 lb. lean ground lamb or beef 1 cup burghul wheat (fine) 1 medium onion, grated Salt, pepper, cinnamon to taste Rinse burghul several times and drain. Mix with ground meat, onion and spices. Add a little cold water and knead. Take enough of the mixture in hand and form a 4 inch oval. Make an opening at one end with fore finger pressing inside walls toward palms turning as you press, making a thin outer shell. Place a spoonful of the filling in opening and close end. Filling: 1/2 lb. coarse ground lamb or beef, browned 2 Tbsp. pine nuts (snoobar) Variation: 1/4 cup chopped walnuts can be used in place of pine nuts. Mix meat and nuts together. Labanee: 1 1/2 quarts yogurt (laban) 4 cups water 1/4 cup rice 1 egg Combine yogurt, water and egg in saucepan. Mix thoroughly with a wooden spoon. Cook over medium heat stirring constantly until it comes to a boil. Add salt and pepper to taste. Add rice and kibbee balls. Cook for 15 minutes stirring occasionally. Serves: 4-6. Dried mint may be sprinkled on top. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |