Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Lebonese Recipes' Category

Kibbee contributed by, Zachary from the Seven Hills School in Cincinnati, Ohio, USA

Kibbee
Lebanon
By Zachary Domet

DSC_0415

 

Ingredients

3 cups bulgar wheat rinse + soak for 30 min
2 tbs salt
1 tbs + 1tsp cumin
1 tsp cinnamon
2 tsp pepper
1 tsp allspice
1 tbs dried mint
1/2 large green or red pepper
1 large onion
3 lb. lean or ground round or lamb

Directions:

Rinse wheat + soak 30min drain wheat
Place onion + green pepper in food processor
add a little cold water – 1 cup water
process until smooth
place meat in a very large bowl
mix all spices , onion + green pepper with meat
knead then add bulgar + knead until smooth
Add some ice water to get the right consistency

For baked

oil in 2 – 13×9 glass baking pan
(half in 1 pan + half in other)
about 3/4 inch thick
smooth the top + cut into squares
pour olive oil over the top
bake @ 375˚ x 1 hour until browned
for fried make into patties (like hamburgers)
fry in hot oil

posted by SSnyder in Lebonese Recipes,Recipes and have No Comments

Kibbee contributed by, William from the Seven Hills School in Cincinnati, Ohio, USA

Kibbee
Lebanon
William

DSC_0426
Filling

1 lb. gr. beef (or lamb)
1 medium yellow onion diced
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt (or 1/2 teaspoon)
1/2 cup toasted pine nuts

Sauté onions in olive oil until soft, add meat and brown. Add spices to meat crumbles. Set aside.

Top and bottom layer

1 lb. ground beet or lamb
1 cup cracked wheat (rinsed)
1 medium onion emulsified in blender with scant water
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cinnamon

Mix all ingredients with hands until incorporated.

Press 1/2 meat mixture into a 9×13 inch glass baking dish.

Sprinkle with filling.

Add flattened meat mixture to top. Cut into diagonals. See diagram below.

Bake for 60 to 90 minutes at 400˚ until edges & top are brown & crispy. Serve.

posted by SSnyder in Lebonese Recipes,Recipes and have No Comments

Sweet Semolina Yogurt Cakes contributed by, Ella from the Seven Hills School in Cincinnati, Ohio, USA

Sweet Semolina Yogurt Cakes/ Syrup
Lebanon
by:Ella

Sweet Semolina Yogurt Cakes

Ingredients(for the syrup)

2 cups of granulated sugar

1 cup of water
2 tablespoons of freshly lemon juice strained

Directions.(for the syrup)

1. Dissolve the sugar and water together in a sauce pan and mix well. Place over high heat uncovered. 2. Once the mixture has come to a rolling boil and the surface seems engulfed by bubbles, set the timer and boil for 2 minutes. 3. Then stir in the lemon juice and return to a boil for an additional 10 to15 seconds.4. Remove from the heat and set aside, un covered. 5. Cool completely before using.

Ingredients(for sweet semolina yogurt cakes)

syrup(page 179)
1 tablespoon and 2 tablespoon of unsalted butter
1 3/4 cups of fine semolina
3/4 cup of granulated sugar
1/2 teaspoon of baking soda
2/3 cup of plain yogurt
1 1/2 tablespoon silvered almonds

Directions(for sweet semolina yogurt cakes)

Preheat the oven to 350˚F.  Melt 1 tablespoon of butter use some it to grease the sides of the bottom of a nine inch round cake pan. Keep the rest aside for later use.

Combine the dry ingredients in a bowl.  Add yogurt and use your fingers to work it into the flour, forming the batter

Transfer the batter to the cake pan and use a spatula (one you would use to ice a cake with) To distribute the batter evenly.  Dip your fingers into the leftover tablespoon of melted butter, and gently pat the surface of the batter to smooth out the top.  Score the top of the batter into 1×1 inch diamond shapes.  Gently a slivered almond into the center of each diamond shape.  (Note: Baking soda begins to react as soon as moisture is added, releasing air bubbles into the batter ; therefore, work quickly to get the batter in the oven.)

Bake the cake in the center of the oven for 30 minutes, or until the top is golden brow; then remove from the oven and set it aside.

Place the syrup and 2 tablespoons of unsalted butter in a small saucepan over medium heat.  Warm the syrup just until the butter melts.  While waiting for the butter  to melt, cut through the scored diamond shapes to the bottom of the pan, but do not remove any of the pieces.

Once the butter has melted, pour the syrup over the top of the semolina cakes. Set them aside to cool for about 1 hour to allow the cakes to absorb the syrup. Serve at room temperature.

posted by SSnyder in Lebonese Recipes,Recipes and have No Comments