Monthly Archives: December 2008

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Garlic paste

This is one of the essential items in Lebanese food. You can make it every couple of weeks and store it in the fridge. Garlic paste or toom is used in a myriad ways:

Slather it on pita bread when making sandwiches or falafel or sheesh tawuk
Use it as an ingredient for making hummus or […]

By |December 18th, 2008|Salty|15 Comments
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Lentil and Swiss Chard soup with lemon (Adass bel-hamud)

This is my all-time favorite soup! It is rustic, comforting, with the wonderful taste of lemon in the broth and it can be prepared in a snap! It is made up of ingredients which constitute an absolute powerhouse of nutrients! Lentils are rich in fiber, iron and magnesium ( good for the heart and […]

By |December 14th, 2008|Salty|5 Comments
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Stuffed Cabbage Leaves (Mehche Malfoof)

An exquisite dish! the cabbage leaves meltingly tender and the meat and rice stuffing give a comforting feeling all permeated by the faint taste of lemon, garlic and mint. It can be partially cooked and frozen which makes it ideal for a party. This is Lebanese cuisine at its finest, humble yet refined…

INGREDIENTS:

1 large […]

By |December 11th, 2008|Salty|4 Comments
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Kibbeh meat pie

or what is commonly called kibbeh b’sanyyeh. I love the food processor! that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have the stuffing ready. It is yet an […]

Kibbeh meat pie
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Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Kibbeh meat pie
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Shell
Stuffing
Servings: servings
Units:
Instructions
  • Fry the onion in a tablespoon of oil, then add the meat and cook it until it browns evenly. Press the meat wiht the back of spoon to make it smaller and add all the spices and the pine nuts. Tilt the skillet and remove most of the oil. Set the mixture aside and prepare the shell.
  • Place the meat in the food processor and run it for a few minutes until the meat turns pasty but does not lose it's color. This should take about 5 minutes. Add half the spice mixture and process a few seconds to spread them throughout. Take the meat out and place it in a bowl. Puree the onion in the food processor. Place the bulghur in a sieve and run cold water over it, then press it with a spoon to extract the water. Drop the bulghur in the processor on top of the onion. Add half of the spices. Run it a few seconds to combine both. Add the meat and process a few minutes till it is nicely mixed, around 3 minutes.
  • Grease a pie dish; divide the kibbeh mixture in two even pieces of about the same weight. cut 2 large pieces of wax paper and place one half of the kibbeh meat on the paper. Place on top of it another piece of wax paper. Use a rolling pin to spread the mixture as you would a pie crust, to fit the shape of your pan. Then place the mixture by flipping it onto the pan. Now spread the filling evenly on the layer of kibbeh. Spread the second half of kibbeh on the wax paper in the same manner. Flip it onto the filling and seal the pie with your moistened fingers. With a pizza knife, run from one end of the dish to the other diagonal lines at two opposing angles, forming lozanges. Place a pine nut on each lozange, if you wish. Spread the top of the pie with some olive oil or dabs of butter.
  • Place in a preheated 350F oven for about 20-30 minutes. Enjoy either hot or at room temperature, with a bit of plain yogurt on the side.
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By |December 9th, 2008|Uncategorized|0 Comments
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Cilantro Pesto (Aliyyeh)

The Italians have their pesto, the French their pistou and the Lebanese have the cilantro pesto commonly called aliyyeh. It is a simple mixture of fresh garlic, cilantro and olive oil, sauteed for mere seconds till the fragrance is released and the ingredients bond together into a manageable paste.

The idea is to barely […]

By |December 8th, 2008|Salty|14 Comments
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A Lebanese-American cooks…

 

Hi! Kifak? Ça va?

Grew up in Beirut. Had a Teta (grand-mother) at home  in charge of the cooking. Family was francophone. Dad had grown up in Egypt, mom was from Beirut and Sidon.

I started this blog because even though I have been an American for over  30 years, my passion for my country of […]

By |December 6th, 2008|Interviews|122 Comments
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Zaatar pizza (manooshe)

For close to twenty years I could not go back to Beirut; I dreamt of this manooshe with zaatar and olive oil and tomatoes and cucumbers…baked fresh in the morning from the corner bakery…this pie encapsulated all of my nostalgic feelings..I still have to wait to get to Beirut to taste a really good […]

By |December 3rd, 2008|Salty|3 Comments