Fearing the loss of Grandma's culinary arts, my cousin Jenny has managed to translate the recipes from Grandma's heart to paper, accurately reflecting her most critical ingredient--Love. This book is not complicated or technical, but will make a Lebanese gourmet cook out of anybody. The recipes are written exactly as Grandma prepared them. If you can be one with the food and LOVE those you are serving, your results will be as good as Grandma's. Some of Grandma's favorites:
KIBBEE MIX MEAT RECIPES
Jemila Kibbee Mix contains the necessary ingredients in proper proportions to make delicious kibbee. 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 fat and grind extra fine. Cooked kibbee recipes require only lean ground round beef or lamb. 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.
| STUFFED KIBBEE | ||
| 1 package Jemila Kibbee Mix 1 lb. lean ground beef Filling: 1/2 lb. lean ground beef or lamb 1 small chopped onion 1 tablespoon butter 1/4 cup pine nuts 1/4 cup raisins (optional) |
Prepare filling by browning the pine nuts in butter. Remove the pine nuts from the butter and set aside. In the same pan, brown the ground beef and onions. Drain the fat, add the pine nuts. Mix in the raisins and/or walnuts if desired.
Prepare Kibbee by mixing Jemila Kibbee Mix with 1 pound lean ground Beef according to instructions on package. Form the kibbee into 2 inch balls. Make a hole in one side to the center. Add filling. Cover hole by pinching kibbee together. Deep fry till brown (approx 4-6 min.), or bake at 350 degrees for 30 min. |
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| KIBBEE BURGER | ||
| 1 package Jemila Kibbee Mix 1 lb. lean ground beef |
Prepare the kibbee according to Jemila Kibbee Mix instructions (using lean ground beef). Form kibbee into patties. Fry, grill or bake as you would hamburgers. | |
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| BAKED KIBBEE | ||
| 2 packages Jemila Kibbee Mix 2 lbs. ground beef Filling: 3/4 lbs. lean ground beef or lamb 1 medium chopped onion 6 tablespoons butter or margarine, divided 1/2 cup pine nuts 1/2 cup raisins (optional) 1/2 cup walnuts (optional) 1/2 teaspoon salt 1/2 teaspoon parsley 2/3 cup olive oil dash of pepper |
Filling: Brown the pine nuts in 3 tablespoons of butter and set aside. Sauté onions and add 3/4 lb. ground meat and stir. Stir in pine nuts and other ingredients (except oil). Set aside to cool.
Make kibbee following instructions on mix package using 2 packages of Jemila Kibbee Mix and 2 lbs. of ground meat. Divide kibbee in half. Layer first half covering the bottom of a 9" x 13" baking pan. Spread filling evenly over first layer. Cover filling with remaining half of kibbee. This step will be easier by flattening portions in your hands and pressing in place until fully covered. Moisten fingers when smoothing the top. Cut into 1-1/2" squares or rectangles. Pour olive oil evenly over top. Bake 45 minutes in 425-degree preheated oven. |
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| RAW KIBBEE | ||
| 1 package Jemila Kibbee Mix 1 1/4 cups cold water 1 lb. Kibbee Meat (what's this?) |
Soak Kibbee Mix in water for 15 minutes. Knead in kibbee meat until thoroughly blended. Place mound on a serving platter. Make a cross in the center of the mound with your finger. Garnish with fresh parsley and green onions or onions wedges. |
| POTATO KIBBEE & PATTIES | Meatless and high in protein! | |
| 1 package Jemila Kibbee Mix 1 1/2 cups thick mashed potatoes, or if instant, use 3 cups of flakes and follow directions on box *16 oz. can chick peas |
Soak Jemila Kibbee Mix in 1 cup of water for 15 minutes. Mix with mashed potatoes. Serve as you would for raw kibbee.
*For patties: add chick peas and flour to potato kibbee. Shape into patties and fry in oil, browning on both sides. |
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| JEMILA KIBBEE MIX & VEGETABLES | Ideal vegetarian dish! | |
| 1 package Jemila Kibbee Mix 1 small head of cabbage 1 1/2 lb. spinach 1-2 bunches broccoli *4 medium zucchini * 5-6 cups diced fresh or stewed tomatoes 1 large onion, chopped 1/2 cup olive oil |
Soak on package of Jemila Kibbee Mix in 1 1/2 cups water for 15 minutes and set aside.
Sauté one large onion in 1/2 cup olive oil until golden in color. Mix in chopped vegetables and kibbee mix. Cook on low heat for approximately 15 minutes. Add water if necessary. * When using zucchini, add 5 to 6 cups of diced fresh or stewed tomatoes to dry kibbee mix. Cook on medium heat until juice is absorbed. |
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| MONK'S SOUP (KIBBET RAHIB) |
Meatless and high in protein! | |
| Wheat Balls: 1 package Jemila Kibbee Mix 1 cup water 3/4 cup flour Broth: |
Wheat Balls: Soak 1 package Jemila Kibbee Mix in 1 cup water for 15 minutes. Mix with 3/4 cup flour or more as needed for dough-like consistency. Shape into small bite-sized balls.
Broth: Boil lentils in water with 1 teaspoon salt for approximately 20 minutes. Add wheat balls and simmer for an additional 15 minutes. Add oil, garlic and lemon juice. |
| TABOULI & VEGETABLES | ||
| 1 package Jemila Tabouli Mix 1 cup water 1 medium onion, chopped 1/2 cup olive oil 3 cups shredded cabbage 1 lb. frozen spinach 1 bunch broccoli *3 medium zucchini |
Soak one package of Jemila Tabouli Mix in 1 cup water for 15 minutes and set aside. Sauté medium onion in 1/2 cup olive oil until golden in color. Mix in chopped vegetables and Tabouli Mix. Cook on low heat for approximately 15 minutes. Add additional water if needed.
*When using zucchini, add 4 cups of diced fresh or stewed tomatoes to dry dry tabouli mix. Cook on medium heat until juice is absorbed. |
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| PAT'S SAGWALA | ||
| 1 package Jemila Tabouli Mix 1 cup water 1 15-oz. can tomato sauce 1 cup diced lamb or chicken 1 lb. frozen chopped spinach small can water chestnuts (optional) |
Add tomato sauce and meat to a deep non-stick skillet over medium-low heat, about 30 minutes, allowing sauce to thicken and meat to cook (stir often to prevent sticking in a conventional skillet). Add Tabouli Mix and water, let simmer 15 minutes. Add spinach and water chestnuts, stir over medium-low heat for 5 minutes. Eat with a fork or by pinching with pita bread. | |
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| TABOULI MIX WITH FISH | ||
| 1 package Jemila Tabouli Mix 1/2 cup water 10 oz. white fish or shrimp |
Soak Tabouli Mix in 1/2 cup of water for 15 minutes. Puree fish in a food processor until pastelike. Add Tabouli Mix to food processor, do not drain water. Blend until mixture is soft and dough like. Small amount of ice water may be used to make it more workable. Form into 1 1/2 inch balls and deep fry until golden brown, or bake on a greased pan at 400 degrees for 20-25 minutes. |
Zaatar is the bitter herbs eaten on the Israelite flight from Egypt. Zaatar is the Arabic term for thyme and the generic term for a spice blend of thyme, sumac (generally unavailable in the U.S.), toasted sesame seeds and salt.
Zaatar is best on shonklish (recipe in grandma's Cookbook), but don't miss the opportunity to use it on everything else.
- Add olive oil to zaatar and mix to a paste-like consistency.
- Spread zaatar on any flat bread and toast.
- Crumble feta cheese, top with zaatar and pinch with pita bread.
- Spread zaatar on a pizza shell, top with sliced tomatoes and crumbled blue cheese.
- For an exquisite appetizer, spread zaatar on gyro bread, add goat cheese, roasted red peppers and rock shrimp (courtesy of chef Greg Powell, executive chef of The Kaufman House)
- Sprinkle dry zaatar on eggs.
- Sprinkle dry zaatar on a tossed salad, it's a whole new experience!
Pine nuts, just like they sound, are the nuts from the inside of pine cones. They are very flavorful, especially when browned or roasted. Pine nuts are pricey, but only a small amount in terms of weight is used per recipe. Toss pine nuts in pasta dishes, on pizza, in salads. Experiment and have fun!