Tonight the TNT dinner group gathered at Azar’s Natural Foods and Mediterranean Specialties, a local Middle Eastern restaurant/market in the Ghent area of Norfolk. It’s a nice little restaurant with a small market in the front where you can buy Middle Eastern spices, olives, cheeses, desserts, hummus, coffees, and lots of other goods. The staff is always friendly and the portions ample.
- I had a combination platter – kibbi, kefta and lamb kebab with rice, grilled vegetables and yogurt garlic spread. It was quite good, and was more than I could eat in one sitting. I usually get a kefta sandwich on pita when I come here for lunch.
- Corey had a seafood linguine with tomato sauce – she ended up trading it with Susan because Susan’s choice, the salmon stuffed with spinach and feta, was too salty for her taste. Both enjoyed the plates they ended up with 🙂
- Barbara had the lamb shank with curried rice/vermicelli pilaf, which was also very good.
- Karen had the vegetarian platter, which included a great tabouli salad, three grape leaves and a wrap, with pita bread and olives. She says it was excellent and the price was reasonable.
Kibbee is something new for me. When we were visiting Dan’s brother Eric and his wife Jennifer in Michigan a few weeks ago, they gave me a Lebanese cookbook from a local Lebanese restaurant that catered a celebration party for their son’s christening, and it has a recipe for kibbi (spelled kibbee in the cookbook). So here’s the recipe for kibbee:
Raw Kibbee (kibbee nayee)
2 cups fine bulghur
1 medium onion
1 1/2 teaspoons kibbee spice (below)
5 teaspoons salt
2 lbs. finely ground beef or lamb
1/2 tsp. cinnamon
1 tsp. allspice
1 tbsp. dried mint, crushed
1 1/2 tsp. pepper
Rinse the bulghur twice in cold water, drain and cover to 1/2 inch with fresh water to soak. Grind the onion in a blender or food processor until fine, add kibbee spice and salt, stir to blend. Add the mixture to the ground meat and knead thoroughly by hand.
Squeeze any unabsorbed water from the bulghur and add the wheat to the meat. Knead until well blended, adding ice water as necessary to keep a very soft consistency.
Place raw kibbee on a plate and shape into a round with a slightly flat top. Drizzle with butter or olive oil. Spread on yogurt or kibbee filling (housie) as an appetizer (mezza) with pita triangles or crackers, green onions, and olives.
No, I didn’t eat raw kibbee 🙂 I ate baked kibbee, as follows:
Kibbee meat filling (housie)
1 large onion
1/4 cup pine nuts
1 lb. lean beef or lamb, coarsely ground
1/2 tsp. pepper
1/4 tsp. each allspice and cinnamon
1 tsp. salt
1 recipe raw kibbee
Dice the onion and saute with the pine nuts in butter until onion is tender and nuts are golden brown. Add ground meat and cook until no longer pink, stirring and mashing to remove lumps. Add pepper, allspice, cinnamon and salt. Taste and adjust seasonings. Set aside to cool.
Divide raw kibbee in half. Pat one portion evenly in the bottom of a buttered 8×12 pan; layer the housie over it. Shape the remaining half of the raw kibbee into thin patties (hamburger style) and place these next to one another over the filling. Press the edges together, using a little water, to make a smooth top layer.
Cut into squares of two or three inches and score the top of each with an X from corner to corner. Dot with butter and bake at 350 degrees for about 45 minutes or until bottom is done and top is browned. Serve with hot baked chicken and Lebanese salad.
Both kibbee recipes from “Kibbee ‘n’ Spice and Everything Nice” by Janet Kalush