RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kibbeh with Cream of Wheat: Kibbeh Hamidh - meat
There are dozens of Kibbe recipes involving pounded mixtures of meat and cracked wheat or rice sutffed with a meat filling. This Kibbe shell is made from Cream of Rice. Making kibbe takes some practice. You need to make the shell as thin as possible (1/8 inch, or 3 mm) without breaking through in any place. Shell: 3 cups cream of rice 1 cup cream of wheat 3 cups (loosely packed) extra lean ground beef, lamb OR turkey (see note below) 1 teaspoon salt water Stuffing: 2 pounds ground lean beef (or lamb) 1 chopped onion 1 teaspoon salt 1 teaspoon Middle Eastern spice Sauce: 1 8-oz. can tomato sauce 1/4 cup lemon juice 1 clove garlic 1 teaspoon salt water 1 medium eggplant, quartered, OR 1 pound turnip, cleaned, peeled and-quartered Shell preparation: In a bowl, mix cream of rice, cream of wheat, beef, lamb or turkey and salt. While kneading, gradually add 1/2 cup water until the dough is sticky and uniform. Add more water if needed. Set aside. Stuffing preparation: Mix beef, lamb or Turkey, onion, salt and spice. Kneed well. Kibba preparations: Keep a small bowl half full of water on your working table to wet your hands to prevent the dough from sticking to your hands. Wet your hands, take a pinch of dough and form it in a shape of a walnut. Flatten it in the palm of your hand to 1/2 inch thick disk. Place 1 teaspoon of stuffing in the center of the disk leaving about 1/4 inch diameter of the dough uncovered. Using both hands, bring the edges of the dough together and seal all around the stuffing. Smooth the resulting Kibba by rolling it between the two palms of your hands into a ball shape or you can form it into a spindle shape (elongated). Place on a cookie sheet side by side. Do not stack them on top of each other, for they will stick (or use plastic sheets to separate them). Repeat until material is used up. Cooking Directions: Prepare the sauce using the sauce ingredients as described below. In a 12-quart saucepan, place tomato sauce, lemon juice, garlic, salt and enough water to fill the saucepan halfway. Bring the sauce to a boil on high heat. Add the eggplant (or turnip). Let cook for 15 minutes or until cooked. Add the Kibba one at a time, cover and cook for 15 minutes. Let stand for 10 minutes before serving. Note: You may use ground turkey meat (for the shell only). Turkey meat has the least amount of fat, and this makes for a firm shell.
