Kibbet el basha km
50 -60 kibbeh
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 3/16 | pounds | Very lean beef, cubed |
| 1 | cup | Powdered rice (up to 2) |
| Salt to taste | ||
| 1 | cup | Toasted pine nuts |
| 1 | tablespoon | Chicken fat |
| Bhar (sweet Arab pepper found in oriental groceries) | ||
| 2 | Lemons , juice of | |
Directions
Translated by Mira Strausser (MemVovShin@...) Source: My mother, Marcelle Farhi Grind the meat twice in a food processor until it has attained a pasty consistency. Add powdered rice, but just enough so that the meat remains red. Add some salt. Put it through the food processor again. The meat will become slightly rose-colored because of the addition of the powdered rice.
Take a ladle to form the kibbeh. Open the kibbeh and stuff with mixture of toasted pine nuts, ¼ a teaspoon chicken fat and a ¼ teaspoon bhar pepper. Seal the kibbeh and form them into little flat-bottomed "hills".
Fry them brown. Put them in a large casserole, barely covered with water and let the water boil. Add the juice of two lemons. Let them simmer on a low flame until the water has evaporated, and the bottom is brown.
Add ⅓ cup more water to create a sauce from the browned particles which remain at the bottom of the casserole. Cover the kibbeh with the brown sauce (demi-glace). Serve warm. This recipe is used during Pessach by the Sephardic Jews, since they traditionally eat rice during the holiday.
Posted to JEWISH-FOOD digest V97 #038 by Daniella De Picciotto <daniela@...> on Feb 3, 1997.