Kibbee
Those who know what kibbee is can do the quick start for this page and skip the next paragraph, or hang with us to refresh your memory.
Kibbee is proof that the culinary arts began with God's intervention. Was there ever so perfect a food? Kibbee is the healthiest way to eat red meat. Traditionally made from lamb (I prefer beef), trimmed of all fat and ground extra fine (ordinary extra lean ground beef or lamb is not lean enough), the meat is then mixed with bulgar wheat and seasonings (Jemila Kibbee Mix). Sounds simple, but what it amounts to is a delicious, high-protein, low-cholesterol, high-fiber entree that is easily digested and allows your body to absorb all the nutrition the ingredients have to offer. What else can do so much? Jemila Kibbee Mix can also be used to make a variety of other delicious Middle Eastern foods including vegetarian dishes made in very simple steps. Raw kibbee, delicately spiced and high in fiber, is our most popular recipe and the most nutritious way to enjoy red meat.
WHAT ABOUT COOKING?
When my mom was a kid in Lebanon, refrigeration was not as reliable as it is today. So when the lamb was same-day fresh, the kibbee was served raw. The next day it was cooked. The cooked versions are also heavenly, so enjoy kibbee either way.
COOKED VS. RAW
Raw kibbee is truly a delicacy. But for those who have not been raised on raw kibbee, you may prefer to start with the cooked recipes. The selection of meat is a lot easier for cooked kibbee, too. Ground round from your local supermarket will do just fine and it doesn't need to be ground any finer. On the other hand, close attention must be paid to meat selection when you intend to eat your kibbee raw.
When making raw kibbee, choose lean meat from the hind quarter of beef such as round steak or London broil (lamb meat may also be used). Have your butcher remove all the fat and grind extra fine. He must grind it in a clean, sanitized grinder. Letting the butcher know a day ahead of time helps; he can grind the kibbee first thing the next morning. Keep the kibbee meat cold until you mix it, and after it's mixed keep raw kibbee cold until served. After the second day, cook the kibbee using one of our recipes.