111.0:
„„•
Food
dish or round cake pan and baked. The
kibbe is cut into wedges and served
warm.
Hummus:
Filling:
2 garlic cloves, minced and
3 T. olive oil
mashed to a paste with 1/2 t. salt
1 1/2 cups chopped onions "
1 16-ounce (approx.)
1 pound lean ground lamb
can garbanzo beans (chickpeas),
1 t. ground allspice
drained
1/2 t. ground cinnamon
1/2 cup tahini (sesame seed paste)
1/4 t. ground cumin
1/4 cup fresh lemon juice
Salt and freshly ground pepper
2 T. olive oil
to taste
1 t. ground cumin
2 t. pomegranate molasses
2-6 T. warm water
(optional), available at
1/2 cup fresh chopped parsley
specialty
stores
Hummus: Combine all hummus
1/2
cup
pine
nuts, toasted in a
ingredients in the bowl of a food
350 E oven until golden,
processor and process until smooth.
about 5 minutes
Sandwiches: Spread about 3 T. of
Kibbe:
the hummus over each lavash to the
1 pound lean ground lamb
top edge, but keeping about 1 inch of
2 cups fine chopped onions
each side uncovered. Divide the
2 T. tomato paste
remaining ingredients over each
1-2 t. salt
lavash. Roll the sandwich up tightly,
Ground
black pepper to taste
jellyroll style and a cut each roll in
1/2 t. ground allspice
half on an angle. Makes 8 sandwiches.
1/2 t. ground cinnamon
1 T red-hot pepper sauce
MIXED GREENS WITH
(such as Tabasco)
TAHINI VINAIGRETTE
1 1/2 cups fine-ground bulgur
Israelis love their salads. Though this
Make filling: Heat oil in a large skil-
salad isn't especially Israeli, the dressing
let
over medium high heat. Add the
has purely Middle East flavor.
onions
and saute for about 8 minutes
Salad:
until
they
are softened. Add the lamb
12 cup mixed field (baby) greens
and spices and cook, breaking the meat
1 cup thin sliced red onion
up while stirring until just cooked
3 cups chopped tomatoes
through. Remove from heat and add the
1/2 cup chopped parsley
molasses, if using, and pine nuts. Stir to
1 cup drained garbanzo beans
combine well and set aside.
(chickpeas)
Make kibbe: Combine all kibbe
2 cups diced cucumber
ingredients
except bulgur in a large
Vinaigrette:
bowl
and
set
aside.
1/4 cup T. tahini (sesame seed
Put
the
bulgur
in a large bowl and
paste)
stir in hot water to cover. Let stand 5
1/4 cup fresh lemon juice
minutes. Drain the bulgur and rinse
2 T. red wine vinegar
well. Cover the bulgur with fresh water
2 T. honey
and allow it to soak for about 20 min-
1/2 t. minced garlic
utes more. Drain the bulgur again,
1/2 cup water
squeezing
with your hands or paper
3/4 cup olive oil
towels
to
remove
as much water as pos-
Salt and pepper to taste
sible.
Mix
the
bulgur
with the kibbe
Arrange all salad ingredients on a
mixture and knead well to combined.
large platter or individual salad plates
Preheat oven to 350 F.
and drizzle with dressing. Makes 12
Pat half of the kibbe mixture into a
servings.
10-inch round cake pan or pie plate.
Make vinaigrette: Combine all ingre-
Spread all of the lamb mixture over the
dients except oil in a blender or food
kibbe and cover with remaining kibbe
processor and blend or process until
mixture. Press the mixture to make it
smooth. Drizzle in oil and season to
smooth. Cut the kibbe into 8-10 wedges
taste with salt and pepper. You may
and brush the top with a little olive oil.
make the dressing up to a week in
advance. Thin with a little lemon juice if Bake for 30 minutes and broil to darken
the top of the kibbe. Let stand about 15
it becomes too thick after chilling.
minutes before recutting the wedges.
Serve warm or at room temperature.
KIBBE BI SANYEH
Serves 8-10.
This style of Kibbe is spread in a pie
1 4-ounce package alfalfa sprouts
or spicy sprouts
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