RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kibbeh #3 - meat
Small Kibba With Eggplant Servings: 12 Preparation Time: 40 min. Baking Time: 60 min. The shell: Follow directions for making the shell Cover and set aside. For the Crust, (shell) 2 1/2 cups burghul 4 cups ice water 2 pounds lean ground beef 1 medium onion, grated 2 teaspoons salt 1 teaspoon pepper 1 teaspoon allspice The Stuffing 2 pounds lean ground lamb (or beef) 1 chopped onion 1 teaspoon salt 1 teaspoon Middle Eastern spice Cooking Ingredients: 1 cup vegetable oil 1 large-quartered eggplant 1 8-oz. can tomato sauce 3 cups water 1 teaspoon salt For the Crust 2 1/2 cups burghul 4 cups ice water 2 pounds lean ground beef or Lamb 1 medium onion, grated 2 teaspoons salt 1 teaspoon pepper 1 teaspoon allspice For the Assembly 1/4 cup vegetable oil For the Crust Preheat oven to 375 degrees F. spray a 9 x 12 inch cake pan .Place burghul in a large mixing bowl and add water. Let stand until burghul is doughy and sticks together (5 minutes); drain, squeezing out water. until mixture attains a dough like consistency. Set aside. Assembly directions: To make the stuffing, place lamb (or beef) in a 2-quart pan. Cook on medium heat for several minutes. To the meat, add onion, salt and spice. Mix well. Cook meat mixture on medium heat with occasional stirring until meat is brown. Discard oil. Set meat stuffing aside to cool. Wet your hands before handling the dough to prevent sticking. If dough has gotten hard, wet it with little water then knead it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your hand by gently cuffing your palm, make a hole in the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole. When the hole is large enough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick. Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little then place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tray. If you must stack them, place a plastic sheet to separate them. Cooking Directions: In a frying pan, heat oil. Gently, place about 4 Kibbas in hot oil and cook on each side until light bbrown. Remove from oil and place on a plate covered with paper towels to absorb the excess oil. Lightly fry the eggplant in the oil. Discard oil In a 5-quart pot, mix tomato sauce, water and salt. Bring to a boil on high heat. Add fried eggplant to boiling mixture and let cook for 10 minutes on medium heat. Add the Kibba, let cook for 15 more minutes. Let stand for 10 minutes before serving.
