RaMaDaN ReCiPe

[deemabrouk 0]

I want a good recipe for the baked Pumpkin Kibbeh

the Leb places here have it and its SOOOOOOOOO good...

plus I'm obsessed about pumpkin

AND as soon as i get in my house again.. I found a GREAT recipe for basboosa (sweets) i made it was margarine and it came out VERY GOOD..

That could be it. Sorry my Middle Eastern food repetoire is not so great lol Moroccan food is a long stretch from traditional Middle Eastern food. I am going to try to find the sauce.

I think this would be the lebanese version with the sauce. Which I am a big fan of,

Lebanese Baked Kibbeh

1 pound lean ground lamb (or beef)

1/2 cup bulgur

1 medium onion, finely chopped

2 TBSP walnuts

2 TBSP water

1 TBSP vegetable oil

1/4 tsp ground allspice

1/4 tsp ground black pepper

1/4 tsp ground cinnamon

Rinse and soak bulgur: Place bulgur in small bowl and cover with water. Pour off through a sieve (or cheesecloth). Repeat until water runs clear. Cover bulgur and let soak about 10 minutes. Squeeze out excess water.

Combine meat, bulgur, onion, and spices. Process by hand (similar to kneading meatloaf) until doughy.

Preheat oven to 350 degrees. Lightly oil an 8 inch square baking dish. Press half the meat mixture into the pan. Sprinkle in nuts. Cover with remaining meat. While still in pan cut into 1 1/2 inch squares. Brush oil over top. Bake for 30 to 35 minutes or until firm and browned well. Serve from pan or invert onto platter.

Notes: There are other variations of this common Mediterranean dish, including a fried version. And a raw one. The first few bites of this were odd to me. I think I was expecting it to taste differently. But then the spices started to mingle in the back of my mouth and I liked it better with each bite. Also, I served it with a cucumber yogurt sauce that I think helped make it more complex. Otherwise, it might be better as a first course and not a main course.

Cucumber Yogurt Sauce

3/4 cup plain yogurt

1/4 cup cucumber, seeded and diced

1 TBSP ground cumin

1 TBSP garlic, minced

1 tsp ground white pepper

Does anyone know if semolina is the same thing as couscous? I've never heard of it but I want to make basbousa this weekend.

hahaa.. i didnt see this post...

Shaws has the semolia flour in the ethnic eile(sp).. well the one in Dedham that is..

[doodlebug 3]

omg I have to stay out of this thread!!!

[Jenn! 918]

omg I have to stay out of this thread!!!

Even the raw chicken looks good, doesn't it?

[ya falaha! 0]

I found this recipe online. It sounds so good I may try it.

PUMPKIN KIBBEH

2 cups mashed pumpkin or squash

1 cups fine bulgar (soak in boiling water, drain before adding 2 tsp salt)

1/2 teaspoon pepper

1 teaspoon coriander

1 teaspoon allspice

3/4 teaspoon cumin

1/4 teaspoon cayenne

1 medium onion chopped

4 cloves garlic

1/2 cup flour

Olive oil (for greasing)

Preheat the oven to 375 degrees. Place the pumpkin, buglar, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processer until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in.

Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil.

Edited September 13, 2007 by moody

[doodlebug 3]

omg I have to stay out of this thread!!!

Even the raw chicken looks good, doesn't it?

[♥JP♥ 5]

Koftas

1 lb ground lamb

1 ea egg -- lightly beaten

1 ea sm onion -- finely chopped

2 tbsp chopped parsley

1/2 tsp ground cinnamon

1 tsp ground cumin

1 tsp chili powder

2 tsp tumeric

1/2 tsp ground allspice

salt and pepper

Mix all ingredients together by hand until thoroughly mixed.

Shape 1/4 cup of mixture around a skewer to form a flattened sausage shape three to four inches long. Then grill over hot coals for about five minutes per side.

Serve topped with yogurt mixed with lemon juice and crushed garlic.

These do look good although I would omit the cinnamon from the recipe since its already in the allspice. I'm not a big fan of cinnamon on meat. I'd probebly omit the egg too. I know they use it as a binding ingredient but I would probebly just grind the onion in the food processor to make a paste out of it and use that as the binder.

[MrsAmera 41]

I'm interested in the rice next to the kofta. Any clues?

[deemabrouk 0]

doesnt Semolina bascially mean Wheat??? so... pasta... couscous.. bulgur... its all in the same family

[RAKASA 0]

I'm interested in the rice next to the kofta. Any clues?

looks like rice w/ raisens & carrots & pine nuts... you can freestyle that one Amera!!! I'd do brown rice and cook it in chicken broth, add carrots at the start and throw the raisens in later... pine nuts last.

[~ Karima ~ 0]

I just made this last night....

HARIRA

1 medium to large onion

3-4 cloves garlic

5-6 tomatoes

1 to 1-½ cups meat cubed

1 bunch parsley

½ bunch cilantro

1 small can tomato paste

Olive oil

1t Salt

1-1/2t Black Pepper

1T Paprika

1T Turmeric

1 small pinch Saffron crushed (if desired)

½ c garbanzo beans (soaked overnight)

¼ c lentils (washed)

Vermicelli pasta (broken to small pieces)

¼ c Flour

4 cups water

Food processor

Heat olive oil in large stockpot.

Puree onion and garlic in food processor. Add to pot and sauté.

Add meat and brown until almost cooked.

Puree tomatoes and add along with another dash of olive oil

Either finely chop or puree parsley and cilantro (w/ tomatoes) and add

Add salt, pepper, paprika, turmeric (and saffron if desired- I do)

Add water and can of tomato paste

Bring to a boil and add lentils and beans

Once beans are cooked, add pasta

Let simmer

If too thick, add water. If too thin, add flour/water paste

Adjust spices to desired taste

I'm interested in the rice next to the kofta. Any clues?

looks like rice w/ raisens & carrots & pine nuts... you can freestyle that one Amera!!! I'd do brown rice and cook it in chicken broth, add carrots at the start and throw the raisens in later... pine nuts last.

Is it carrots or apricot?

[♥JP♥ 5]

Is it carrots or apricot?

I was thinking dried apricots too.

[MrsAmera 41]

And I thought it looked like Mandarin Orange slices! lol

[♥JP♥ 5]

And I thought it looked like Mandarin Orange slices! lol

I was just assuming it was a fruit and nut rice. I guess because I saw the raisins, I just asssumed those were apricots but honestly its hard to tell from the pic!

[♥JP♥ 5]

Just found this online: I think it might be similar

Title: Rice pilaf with apricots~ raisins & pine nuts

Categories: Rice, Vegetarian

Yield: 6 Servings

1/4 c Olive oil

1 1/2 c Rice, brown;long grain

1 pn Saffron strands; opt

1/2 c Apricots, dried;snipped into

-slivers

1/2 ea Cinnamon stick

8 ea Cloves

4 ea Cardamom pods; lightly

-crushed

-Salt & pepper

3 c -Water

2 ea Onions; peeled & sliced

1/3 c Raisins

1/2 c Pine nuts;or slivered

-almonds

MMMMM-------------------------TO GARNISH------------------------------

Mint sprig

Heat half the oil in a heavy-bottomed saucepan. Add the rice and

saute for 5 minutes, stirring gently. Add the saffron, if using, the

apricots, spices, 1 teaspoon salt and the water. Bring to a boil,

then cover tightly and leave to cook over very gentle heat for 45

minutes. Then turn off the heat and leave covered. Saute the onion in

the remaining oil for 10 minutes, until softened and lightly browned.

Add to the rice, together with the raisins and nuts. Check the

seasonings and stir lightly with a fork. Garnish with a mint sprig to

serve.

[♥JP♥ 5]

places like whole foods usually have semolina too, often in the bulk section plus on the flour aisle.

You actually need to get it from the arabic store. The kind in whole foods is too fine. They have a courser one at the arabic store which is specifically for basboosa.