Free Recipe Kibbet El Basha Km
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Kibbet El Basha Km Recipe
2-3/16 lb Very lean beef, cubed
1 c Powdered rice (up to 2)
Salt to taste
1 c Toasted pine nuts
1 tb Chicken fat
Bhar (sweet Arab pepper
-found in oriental
-groceries)
2 Lemons , juice of
Kibbet El Basha Km Preparation
Translated by Mira Strausser (MemVovShin@aol.com) Source: My mother, Marcelle Farhi Grind the meat twice in a food processor until it has attained a pasty consistency. Add powdered rice, but just enough so that the meat remains red. Add some salt. Put it through the food processor again. The meat will become slightly rose-colored because of the addition of the powdered rice. Take a ladle to form the kibbeh. Open the kibbeh and stuff with mixture of toasted pine nuts, 1/4 a teaspoon chicken fat and a 1/4 teaspoon bhar pepper. Seal the kibbeh and form them into little flat-bottomed hills . Fry them brown. Put them in a large casserole, barely covered with water and let the water boil. Add the juice of two lemons. Let them simmer on a low flame until the water has evaporated, and the bottom is brown. Add 1/3 cup more water to create a sauce from the browned particles which remain at the bottom of the casserole. Cover the kibbeh with the brown sauce (demi-glace). Serve warm. This recipe is used during Pessach by the Sephardic Jews, since they traditionally eat rice during the holiday. Posted to JEWISH-FOOD digest V97 #038 by Daniella De Picciotto <daniela@dialdata.com.br> on Feb 3, 1997.
Cooking Temperature:
Recipe Serves: 50
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