Matzoh kibbeh km pessach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Matzoh meal |
| 1 | cup | Rice flour |
| Salt | ||
| Black pepper | ||
| Oriental pepper (bhar) | ||
| Cumin | ||
| Coriander | ||
| 2 | tablespoons | Grated onions, with its water |
| 1 | cup | Ground meat |
| 1 | cup | Chopped onions |
| ½ | cup | Pine nuts |
| ½ | cup | Oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper BHAR (SWEET PEPPER) |
| ¼ | teaspoon | Cinnamon (optional) |
Directions
DOUGH
STUFFING
Separately, make a sauce of red sweet peppers: fry peppers in a little oil till smooth, strain it, add 1 little hot pepper. Mix it all together adding water as necessary so that the dough dont get too hard nor too smooth. Use the GOURMET MATIC food shaper, it explains very well the way to do it. And you can see a picture of Kibbeh on the box to get the real idea of what it looks like.
Stuffing: Heat fat. Fry chopped onions in it until soft. Add meat and fry until lightly browned. Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely. Season with salt, pepper and cinnamon. Pour off excess fat.
When you fry these kibbeh, they get crispy.
Posted to JEWISH-FOOD digest V97 #025 by Daniella De Picciotto <daniela@...> (by way of Daniella De Picciotto <daniela@...>) on Jan 21, 1997.