Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spi-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spi),it will help you,my kids.
Answers:
Basic kibbeh recipe:
2 c burghul
2 lbs lean lamb
1 lg onion
1T salt
1 t ground pepper (freshly ground, if possible)
1 t ground allspice
1/2 c iced water
1. Place burghul in a bowl, cover w/cold water & let soak 10 minutes. Drain in a sieve & press w/a spoon to drain out as much water as possible. Spread it out in a flat dish & refrigerate 1 - 2 hours to further dry it.
2. Trim all fat & fine skin from the lamb & cut into cubes. Chill for one hour.
3. W/a food processor, process a quarter of the meat at a time until it reaches a paste-like consistency. Transfer to a large bowl. Process onion to a thick liquid & add to meat. Combine meat w/onion, seasoning, spices & burghul. Process again in six lots, adding a tablespoon of cold water to each lot. Combine again in a bowl & give a final knead by hand. Cover & chill until required.
Kibbeh Nayye:
1 quantity of kibbeh (above)
1/4 c olive oil
1 c sliced spring onions (inc green tops)
lemon wedges
4-6 pitas, cut into quarters
1. Make kibbeh as above
2. After final kneading, place on a large oval platter & spread it out flat. Round the edges & smooth the top, using hand dipped in ice water. Make a drepession in the center w/thumb & w/the sides of the forefinger make 2 grooves along & across kibbe to the edges.
3. Place kibbeh in fridge & chill for about an hour, until the color takes on a pleasant red. The cold plus oxygen brings up the color.
4. To serve, drizzle olive oil in center depression & along grooves. Garnish w/a ring of sliced spring onions around edge. Place washed & crisped lettuce leaves in a bowl, lemon wedges in another bowl, & pita in a bsket. The kibbe is scooped up w/either the lettuce leaves or pita, & lemon juice is squeezed on if desired.
NOTE: Kibbe Nayye should be eaten the same day it is made. Any left over should be used for a cooked kibbe dish.
STUFFED GRAPE LEAVES:
Filling:
2 lg onions, finely chopped
1/2 c olive oil
1 c rice
1/4 c pine nuts
1/4 c currants
1 t ground allspice
2 T fresh dill, finely chopped
fresh ground black pepper
TO FINISH:
80 fresh or preserved grape vine leaves
water
1 lemon, thinly sliced
1/4 c olive oil
lemon wedges & yoghurt for serving
1 In a pan, fry onion gently in olive oil until transparent. Add rice & stir over heat for 5 minutes. Add pine nuts, currants, allspice, dill, salt & pepper to taste. Cover & cook on gentle heat for 5 minutesw. Remove & leave aside.
2. Blanch fresh or preserved grape vine leaves in boiling water for 3 minutes, adding them in 3 lots. As each lot is blanched, remove to a bowl of cold water, then drain well.
3. Spread a vine leaf on work surface, shiny side down, and place a heaped teaspoon of the rice filling towards stem end. Roll once, fold in sides and roll into a neat package. Repeat w/remaining ingredients.
4. Line base of a heavy pan w/4 vine leaves & pack rolls, folded side down, in close packed rows. As each row is completed, place 3 thin slices of lemon on top before beginning next row.
5. When all rolls are in pan, top w/ 3 lemon slices & cover w/ remaining vine leaves. Pour 2 cups water and olive oil over rolls & invert a heavy plate on top to keep rolls in shape during cooking.
You may need to add more water - watch them,
6. Bring to a slow simmer, reduce heat, covery pan and simmer gently for 50 minutes. Remove pan from heat & leave until cool.
7. Carefully remove rolls to serving dish, discarding lemon slices. Serve at room temperature, or cover dish & chill before serving. Garnish platter w/lemon wedges & serve w/a bowl of yoghurt.
SHWARMA: Sorry - don't have a recipe, I always buy this from our local restaurant.
MIXED PICKLES:
1/2 sm cauliflower
1 sweet green pepper
1 sweet red pepper
2-3 stalks celery
2 medium carrots
2 med green tomatoes
cooking salt
BRINE MIX:
4 c water
1/4 c pickling salt
1 c white vinegar
1 T sugar
TO FINISH:
1-2 hot fresh or dried chilis
1-2 sprigs dill, optional
1-2 cloves garlic
1. Wash vegetables well. Break cauliflower into florets. Core & seed peppers & cut into wide strips. Cut celery into 2 inch pieces. Peel carrots & slice 1/4 inch slices. Cut tomatoes into thick wedges.
2. Place prepared vegetables in layers in a bowl, sprinkling about 2 tablespoons cooking salt on each layer. Leave for 5-6 hours, then rinse well & drain.
3. Heat water & pickling salt in a stainless steel or enamelled pot, stirring until salt is dissolved. Add vinegar & sugar & bring to a boil. Leave until cool.
4. Pack vegetables into 1 or 2 sterilized jars, arranging them attractively. To each jar add a cut clove of garlic, 1 whole chili and a sprig of dill amongst the vegetables.
5. Pour cooled brine over prepared vegetables. Seal w/glass or plastic lids & leave at room temperature for 1 week before opening. Once opened, store in fridge. Pickles should keep 2 months in a cool dark place, longer once stored in fridge.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spi-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spi),it will help you,my kids.
Answers:
Basic kibbeh recipe:
2 c burghul
2 lbs lean lamb
1 lg onion
1T salt
1 t ground pepper (freshly ground, if possible)
1 t ground allspice
1/2 c iced water
1. Place burghul in a bowl, cover w/cold water & let soak 10 minutes. Drain in a sieve & press w/a spoon to drain out as much water as possible. Spread it out in a flat dish & refrigerate 1 - 2 hours to further dry it.
2. Trim all fat & fine skin from the lamb & cut into cubes. Chill for one hour.
3. W/a food processor, process a quarter of the meat at a time until it reaches a paste-like consistency. Transfer to a large bowl. Process onion to a thick liquid & add to meat. Combine meat w/onion, seasoning, spices & burghul. Process again in six lots, adding a tablespoon of cold water to each lot. Combine again in a bowl & give a final knead by hand. Cover & chill until required.
Kibbeh Nayye:
1 quantity of kibbeh (above)
1/4 c olive oil
1 c sliced spring onions (inc green tops)
lemon wedges
4-6 pitas, cut into quarters
1. Make kibbeh as above
2. After final kneading, place on a large oval platter & spread it out flat. Round the edges & smooth the top, using hand dipped in ice water. Make a drepession in the center w/thumb & w/the sides of the forefinger make 2 grooves along & across kibbe to the edges.
3. Place kibbeh in fridge & chill for about an hour, until the color takes on a pleasant red. The cold plus oxygen brings up the color.
4. To serve, drizzle olive oil in center depression & along grooves. Garnish w/a ring of sliced spring onions around edge. Place washed & crisped lettuce leaves in a bowl, lemon wedges in another bowl, & pita in a bsket. The kibbe is scooped up w/either the lettuce leaves or pita, & lemon juice is squeezed on if desired.
NOTE: Kibbe Nayye should be eaten the same day it is made. Any left over should be used for a cooked kibbe dish.
STUFFED GRAPE LEAVES:
Filling:
2 lg onions, finely chopped
1/2 c olive oil
1 c rice
1/4 c pine nuts
1/4 c currants
1 t ground allspice
2 T fresh dill, finely chopped
fresh ground black pepper
TO FINISH:
80 fresh or preserved grape vine leaves
water
1 lemon, thinly sliced
1/4 c olive oil
lemon wedges & yoghurt for serving
1 In a pan, fry onion gently in olive oil until transparent. Add rice & stir over heat for 5 minutes. Add pine nuts, currants, allspice, dill, salt & pepper to taste. Cover & cook on gentle heat for 5 minutesw. Remove & leave aside.
2. Blanch fresh or preserved grape vine leaves in boiling water for 3 minutes, adding them in 3 lots. As each lot is blanched, remove to a bowl of cold water, then drain well.
3. Spread a vine leaf on work surface, shiny side down, and place a heaped teaspoon of the rice filling towards stem end. Roll once, fold in sides and roll into a neat package. Repeat w/remaining ingredients.
4. Line base of a heavy pan w/4 vine leaves & pack rolls, folded side down, in close packed rows. As each row is completed, place 3 thin slices of lemon on top before beginning next row.
5. When all rolls are in pan, top w/ 3 lemon slices & cover w/ remaining vine leaves. Pour 2 cups water and olive oil over rolls & invert a heavy plate on top to keep rolls in shape during cooking.
You may need to add more water - watch them,
6. Bring to a slow simmer, reduce heat, covery pan and simmer gently for 50 minutes. Remove pan from heat & leave until cool.
7. Carefully remove rolls to serving dish, discarding lemon slices. Serve at room temperature, or cover dish & chill before serving. Garnish platter w/lemon wedges & serve w/a bowl of yoghurt.
SHWARMA: Sorry - don't have a recipe, I always buy this from our local restaurant.
MIXED PICKLES:
1/2 sm cauliflower
1 sweet green pepper
1 sweet red pepper
2-3 stalks celery
2 medium carrots
2 med green tomatoes
cooking salt
BRINE MIX:
4 c water
1/4 c pickling salt
1 c white vinegar
1 T sugar
TO FINISH:
1-2 hot fresh or dried chilis
1-2 sprigs dill, optional
1-2 cloves garlic
1. Wash vegetables well. Break cauliflower into florets. Core & seed peppers & cut into wide strips. Cut celery into 2 inch pieces. Peel carrots & slice 1/4 inch slices. Cut tomatoes into thick wedges.
2. Place prepared vegetables in layers in a bowl, sprinkling about 2 tablespoons cooking salt on each layer. Leave for 5-6 hours, then rinse well & drain.
3. Heat water & pickling salt in a stainless steel or enamelled pot, stirring until salt is dissolved. Add vinegar & sugar & bring to a boil. Leave until cool.
4. Pack vegetables into 1 or 2 sterilized jars, arranging them attractively. To each jar add a cut clove of garlic, 1 whole chili and a sprig of dill amongst the vegetables.
5. Pour cooled brine over prepared vegetables. Seal w/glass or plastic lids & leave at room temperature for 1 week before opening. Once opened, store in fridge. Pickles should keep 2 months in a cool dark place, longer once stored in fridge.
correctness,It's Non-profit and only for informational purposes.
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