Becoming friends with some folks that come from Lebanese descent was one of the best things I’ve ever done. Yes, they’re fine people, a lot of fun, value faith and family, but more importantly, the foods they’ve introduced me to have changed my world. If you have never tried Lebanese food, then I guarantee there are flavors you have yet to discover. As I write this, I am starting to wonder if maybe we are friends with them simply because of the cuisine they’ve shared with us. But I guess that’s for a more psycho-analytical article I should consider delving into.
In all seriousness, food is one of the gifts to this world that I think most of us take for granted. Not only is it required for sustenance, which we all know, but it is such a perfect way to bring people together. And of course, I include sharing a frosty cold bronson or a 16-year single malt scotch as part of this food wonder. But there really is nothing like sharing a meal. It’s an opportunity to show that you care about those you are with. It gives you a chance to share your culinary talents. It is a trigger for good conversation, and as previously stated, the perfect excuse to bring people together.
But enough of what you already know, and more of what you don’t. I am assuming most of you do not know what Baked Kibbeh is. Simply put, it is a spiced-haven of grains and meat, assembled perfectly to create a baked dish worthy of any and every gathering. Its origins are debated, but because I have tried other cultures’ versions and only the Lebanese version stands out as, by far the best, I am going to give the nod to them.
The other beauty of this dish is that there are various ways to change it up. Some add toasted pine nuts or get creative with other spices. Some form them into balls, though, I am partial to the tray approach in which you slice it into squares or diamond shapes and serve as bars. And if you’re so daring, you can even try it raw... if... you find the right butcher that knows how to keep it safe for raw consumption. In fact, this version is almost like a completely different flavor and rivals the baked for the number one spot in my heart.
Now, let’s get you my favorite recipe:
Ingredients:
· 2 lbs extra lean ground beef (from a butcher that knows how to prepare it safely)
· 2 cups #1 wheat-soak in ice water for 10 minutes
· 2 chopped yellow medium onions
· 1 medium jalapeno, finely chopped (remove seeds to cut-back on heat level)
· 4 tsp salt
· 2 tsp mint
· 2 tsp black pepper
· 3 tsp cumin
· ¼ tsp cayenne pepper
· 1 tsp butter
· 1 tsp garlic powder
Directions:
1. Puree all of the ingredients, except for the first two
2. Mix beef, wheat and blended items in large bowl by hand thoroughly, then flatten out into a greased cake pan
3. Cut into diamond shapes and then just cover with corn oil
4. Bake around 385 to 400 for 1 hour, depending on how hot your oven runs
5. After baking, absorb some of the excess oil with a paper towel
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