Basic filling for kibbe
1 recipe
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| ¼ | cup | Pine nuts |
| 1 | large | Onion(s), finely chopped |
| 1 | cup | Lean ground lamb reserved from recipe for basic raw lamb and bulgur |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 73 | ||
| ¼ | cup | Parsley, minced |
| 1½ | teaspoon | Syrian Mixed Spices or |
| 1 | teaspoon | Allspice and |
| ½ | teaspoon | Cinnamon |
| 2 | teaspoons | Dried currants |
| Salt and pepper to taste | ||
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.
Submitted By DIANE LAZARUS On 10-17-95