Wednesday, 10 March 2010
Occasionally I like to spice things up here a bit in my kitchen. I am trying to empty my freezer right now, in preparation for moving in just TWO weeks, (Yikes!) and I ended up today with a couple packages of ground lamb that I wanted to use up.
I didn't really feel like making a Shepherd's Pie . . . I wanted something to tantalize our tastebuds.
I initially thought of Koftas, but then I settled on Kibbee. We love Kibbee. They are a delicious middle Eastern appetizer composed of ground lamb and spices. Cut into small diamonds, or shaped into little football shapes, they are delicious served warm with sour cream for dipping.
We had them as an entree, along with some garlic rice and steamed carrots.
mmmm . . . they may not be much to look at, but they be mighty tasty!
Try to imagine yourself sitting in a Bedoin tent in the middle of the desert as you are eating these . . . a gentle breeze stirring the leaves of the date palms on your little oasis, and camels softly snorting and shuffling in the sand nearby . . .
No, this is not typical English Food, but it's my kitchen and I can cook what I like in it. They do say that variety is the spice of life!!
*Baked Spiced Kibbee*
A delicious middle eastern spiced meat dish, typically served as an appetizer. You can shape it into small shapes, or just bake it iin a square pan like I have. Scored before baking it very easily separates into small diamonds. We have it as a main course.
200g bulgar wheat
1 1/2 pounds lean ground lamb
1 tsp ground pepper
1/4 tsp all spice
1/8 tsp ground cloves
1 TBS olive oil
90g pine nuts
4 medium onions, peeled and minced
3 TBS butter, melted
Sour cream to serve (optional)
Cover the wheat with boiling water and let sit for about an hour soaking. Squeeze as much water out of it as you can and then put it into a clean bowl. Add the meat and seasonings. Knead and mix together for about 10 minutes.
Heat the olive oil in a large skillet. Add the onions and pine nuts. Cook and stir over medium low heat until golden brown. Remove from the heat.
Preheat the oven to 200*C/400*F.
Divide the meat mixture in half. Press half of it into a buttered 8 inch square baking dish. Top with the onion/pinenut mixture, spreading it evenly over top. Spread the remaining meat over top, pressing it down evenly and smoothing it out. Run a spatula around the edges to form a bit of a gap between the meat and the edges. Dip the spatula in cold water and start making cuts lengthwise in the meat, evenly spaced about an inch apart. Go back over it crosswise, cutting it into diamond shaped pieces. Brush the melted butter evenly over top.
Bake the kibbee in the heated oven for 30 to 35 minutes until browned and cooked through. Remove from the oven, and separate into diamonds. Serve with sour cream if desired.