Basic Filling For Kibbe Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1/4 cup: Parsley, minced
1/4 cup: Pine nuts,
1 1/2 tsp: Syrian Mixed Spices or,
1 large: Onion, (s), finely chopped
1 tsp: Allspice and,
1 cup: Lean ground lamb,
1/2 tsp: Cinnamon,
-reserved from recipe for,
2 tsp: Dried currants,
-basic raw lamb and bulgur,
Salt and pepper to taste,
Directions:
Melt the butter in a medium skillet, spoon off the surface foam and
discard. Add the pine nuts and toast them, stirring frequently, over
low heat until the nuts are tan-colored. Remove with a slotted spoon
and set aside. In the same skillet, add the onions and saut them
over medium heat, stirring frequently, for 5-8 minutes, or until they
begin to brown. do not brown them. Add the lamb and stir until it
loses its pink color. Stir in the parsley, spices, currants, reserved
pine nuts and the salt and pepper. Let the mixture cool slightly
before using.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 73
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp
discard. Add the pine nuts and toast them, stirring frequently, over
low heat until the nuts are tan-colored. Remove with a slotted spoon
and set aside. In the same skillet, add the onions and saut them
over medium heat, stirring frequently, for 5-8 minutes, or until they
begin to brown. do not brown them. Add the lamb and stir until it
loses its pink color. Stir in the parsley, spices, currants, reserved
pine nuts and the salt and pepper. Let the mixture cool slightly
before using.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 73
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp