ME

AT

Kabab FingersGrilled Kibbi Balls

Fried Kibbi BallsKibbi Balls with Shawarma

Meat Balls with OnionRoasted Lamb

Stuffed Lamb NeckShawarma

Shawarma SandwichShish Kabab

Plum StewGolden Lamb Leg with Vegetables

Lamb Leg with TrufflesKibbi Balls with

Sesame PasteBaked Kibbi

Kibbi Balls in YoghurtBaked Kafta

Savoury Kibbi BallsYoghurt with Meat

500 g (16 oz) finely minced lean meat2 tablespoons chopped fresh parsley1 grated medium onion2 tablespoons shortening or butter1 teaspoon salt½ teaspoon ground sweet pepper

Kabab Fingers

Kabab fingers are madeof parsley, onion, and bread.

Asabih Kabab ( NKÍÎÜC ) EDGÆ óFDp¦

Kafta Frite

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Blend meat, parsley, gratedonion, salt, and pepper.Divide meat mixture into equalpieces as big as a walnut. Makefrom each piece a finger shapepiece.Fry fingers with shortening untilgolden brown evenly.Serve hot with salad or yoghurt.Note: If you want, grill fingers.

Kabab Fingers

1½ kg (48 oz)fine burghul (crackedwheat), washed and drained1½ kg (48 oz) lean meat, finely groundfor Kibbi1 large onion, chopped1 cup cold water1 teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground black pepper

750 g (24 oz)minced meat2 cups finely chopped onion1 cup coarsely chopped and friedwalnuts½ cup fresh basil, finely chopped500 g (16 oz) lamb fat, chopped½ cup shortening or butter¼ teaspoon salt

Grilled Kibbi Balls

The Lebanese mountain villages areknown for their excellingabilities in preparing thisrecipe. This doesn�t mean that agood cook or you can�t prepare itwell.

Akras al Kibbi almashwiya

NØÅm�C NGÎÜC oCd¾¦Kibbé Grillée

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Soak burghul in water for 10minutes, drain well, then presswith your hands to get rid ofexcess water. Put aside.Process onion and Kibbi meat ina food processor till fine. Mixburghul, salt, black pepper andcinnamon.Process with meat till firm paste.Knead with wet hands.Cover with a clean cloth. Placein refrigerator for 30 minutes.Filling: Fry onion with a dash ofsalt in shortening till tender.Add minced meat and salt,stirring, till tender. Add walnutsand fat, stir, remove from heat.Add basil. Mix.Divide meat mixture into balls(egg-size).Place a ball in a large ice creamscoop.Smooth paste into scoop usingyour wet hands. Place 2

Grilled Kibbi Balls

tablespoons of filling mixture in centre of scoop.Smooth another kibbi ball using wet hands. Put overthe filling in scoop. Moisten with cold water to seal.Turn scoop on your hand. Place kibbi ball on a tray.Repeat process with remaining quantity.Brush patties with butter or shortening char-grill tillbrown on both sides. Place on a platter and servehot.Note:You can replace scoop by an overturned plate(12 cm. base).

Fried Kibbi Balls

Akras alkibbialmaklieh

N¹È½�C NGÎÜC oCd¾¦Kibbé Frite

A famous Lebanese and Syrian dishloved by every member in thefamily. 7

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1 kg (32 oz)(5 cups) fine burghul(cracked wheat)1 kg (32oz) finely ground lean meat(ask for kibbi meat if available)1 teaspoon salt1 large onion1 cup iced water or ice½ teaspoon ground cinnamon½ teaspoon ground allspice6 cups vegetable oil (for deep fry)

500 g (16 oz) minced meat2 tablespoons shortening5 medium onions, finely chopped1 cup fried pine nuts½ teaspoon ground black peppera pinch of salta dash of ground cinnamona dash of ground allspice

Wash burghul under running waterthen soak in water for about 10minutes. Drain then press toremove moisture as much aspossible.Mash onion in the food processorthen add minced meat in batches.Remove and place aside.Mix meat mixture with burghul,salt, allspice, and cinnamon.Process well in batches into a firmpaste.Knead mixture with wet hands intoa smooth paste. Put in refrigeratorfor 30 minutes covered with apiece of wet texture.Filling: Fry chopped onion with adash of salt in shortening untiltransparent. Add minced meat,salt and spices to onions and fryuntil cooked. Mix in pine nuts. Putfilling aside.Divide paste into egg sized ballsDip your hands in cold water thenroll each ball between the palmsof your hands until smooth.

Make a hole in the middle with your forefinger.Work finger round in the hole until you have a shellof even thickness.Fill hole with filling mixture and close opening.Moisten with cold water to seal well and to shapewith two pointed sides. If any breaks appear in shell,close with wet fingers.Place balls on a tray. Heat oil in a pan then fry tillbrown evenly and cooked.Serve kibbi hot with salads and yoghurt.

Fried Kibbi Balls

Kibbi Bal lsWi th

Shawarma

Kibbi ballsWith sesame

paste

KibbiBalls

in yogurt

SavouryKibbiBalls

Kibbi Balls with ShawarmaAkras alkibbi bil

shawarma D ® c ï D m Ü D F N G Î Ü C o C d ¾ ¦Kibbé Au Chawarma

A new exotic dish perfect forparties. 7

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1 kg (32 oz) finely ground lean meat1 kg (32 oz) ground burghul washedand drained1 tspn salt1 cup iced water½ tspn ground cinnamon½ tspn ground black pepper6 cups vegetable oil1 large peeled onion

1 kg (32 oz)fillets cut into strips(7 cm length, 3 cm thickness)200 g (7 oz) finely minced fat2 onions, peeled and sliced¼ cup vegetable oil½ cup vinegar½ tbls salt (as desired)1 tbls ground 7 spicesa dash of ground mastic1 tspn ground nutmeg1 tspn cardamom pods

Prepare large Kibbi balls(15 cm long) without preparingthe filling.Fry them without filling.Soak sliced meat in 7 spices,salt, cardamom, mastic, nutmeg,vinegar, and oil for one night.Fry fat in a heavy pan onmedium heat. When it melts, addmeat. Stir until golden. Addonion, cover and leave on lowheat for 40 minutes or untiltender.Slit kibbeh balls lengthwiseon one side, fill with 2 tblsShawarma.Serve hot with Tabbouleh andHummus bi-tahini.

Kibbi Balls with Shawarma

Meat Balls with OnionDawood basha

DlDF _ïïC_Boulettes Au Mélasse

De Grenade

An originally Turkish dish, perfectfor quick and easy meal. 5

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1 kg (32 oz)finely minced lean meat1 medium onion, peeled and grated1½ kg (48 oz) sliced onions¼ cup shortening or butter1 tbls salt (as desired)1 tspn ground allspice2 tbls pomegranate thickened juicea dash of ground cinnamona dash of ground dried mint1 cup water

Meat Balls with OnionMix well meat with grated onion,salt, cinnamon, and allspice.Divide meat into 2.5 cm diameterballs.Fry onions with shortening anda dash of salt on moderate heatuntil soft.Add meat balls. Fry on low heattill golden for 10 minutes.Dissolve pomegranate juice inwater. Add to meat. Cover andcook for 30 minutes on low heat.Serve hot accompanied with�rice pilaf�.

Roasted LambOozi (kharuf mahchi)

( ÒmY® Ìïd\ ) òeï¦Agneau Grillé

Oozi is perfect for big banquetsand weddings. 20

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12 -14 kg (384-448 oz) small lamb(cleaned from inside)2 kg (64 oz)minced meat12 cups long grain rice, washed anddrained24 cups water1 tbls salt (as desired)1½ cups blanched and flaked, friedalmonds½ cup fried pine nuts1½ cups blanched, fried pistachio nuts1 tbls ground cinnamon1 tbls ground allspice1 tbls ground black pepper1 tbls ground nutmeg2 tbls ground white pepper1 tbls ground cardamom1 cup vegetable oil and butter1 cup shortening or butter(for frying minced meat)Lemon wedges

Fry meat in 1 cup of shorteningin a pot. Add salt and spices(except white pepper). Stir onmedium heat until cooked.Stir in rice to cooked meat. Addwater. Bring to a boil. Cover potand cook on low heat for 30minutes.Wipe lamb inside and out with adamp cloth. Rub cavity andouter surface with lemonwedges and white pepper.Stuff lamb with half the quantityof rice. Stitch opening. Fry withoil and butter from all sides untilgolden.Place aluminum foil on a big trayleaving extra on each side. Placethe stuffed lamb on the foil. Pour3 cups of water over.Truss lamb legs with itsshoulders using a firm rope.Wrap lamb generously with thefoil.

Place tray in high heat oven (220°C) for 5 hours, oruntil tender when pierced but still moist inside (addwater if foil burns).Remove lamb from oven. Open aluminum foil. Lift upslowly. Place on large serving platter. Arrange riceand meat around it. Garnish rice with pistachio nuts,almonds and pine nuts.Serve hot accompanied with yoghurt and salads.

Roasted Lamb

Stuffed Lamb NeckRakaba mahshiya

² Y È Ü C ï e c Á D F M Å m Y ® N G ¾ cCou D�agneau Farci

1 lamb neck (2 kg \ 64 oz), boned andcleaned2 cups long rice, washed300 g (10 oz) minced meat½ cup shortening or butter2 tspns salt1 tspn ground allspice1 tspn ground cinnamon3 bay leaves1 nutmeg2 cloves1 cinnamon stalk2 medium onions, peeled½ cup fried pine nuts½ cup peeled and fried almonds¼ cup fried pistachio nuts4 cups water

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A delicious and nutritious mainmeal, served in special occassions.

Fry minced meat with halfquantity of shortening for 10minutes on low heat. Stir in ricefor 1 minute. Add water and halfquantity of salt, cinnamon, andallspice. Cook on low heat for 15minutes. Remove half quantity ofrice. Cook the rest for 15minutes.Stuff neck with half cooked rice.Stitch. Place in a pot. Add bayleaves, nutmeg, cloves andcinnamon stalk. Cover withwater. Cook for 1 hour and 30minutes.Remove from pot. Brush withhalf the quantity of shortening.Place in an oven tray. Addspices and onion.Place in a high heat oven(250°C) for 45 minutes. Turn tobrown from all sides.Serve in a large platter with therest of the rice and meat mixture.Garnish with nuts.

Stuffed Lamb Neck

Shawarma

One of the most popular Lebanesedishes, spread out around theworld. It is best eaten as asandwich.

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1 kg (64 oz)fillets cut into strips (7 cmlength 3 cm thickness)200 g (7 oz) finely minced fat2 large onions, peeled and sliced¼ cup vegetable oil½ cup vinegar½ tbls salt1 tbls ground 7 spices for Shawarma(Lebanese spice)a dash of ground mastic1 tspn ground nutmeg1 tspn cardamom pods

ShawarmaD ® c ï D l

Chawarma

Soak sliced meat in 7 spices,salt, cardamom, mastic, nutmeg,vinegar, and oil for one night.Fry fat in a heavy pan onmedium heat. When it melts, addmeat. Stir until golden. Addonion, cover and leave on lowheat for 40 minutes or untiltender.Serve Shawarma hot with mintleaves, �taratour� and tomatoslices.

Shawarma

4 tbls cooked hot Shawarma2 tbls finely chopped parsley2 tbls roughly chopped tomato1 tspn finely chopped onion1 tbls chopped pickled cucumber6 green mint leaves2 tbls tarator1 small pita bread

Shawarma Sandwich

Open a loaf ofArabic bread (pita),spread taratour overthe inner side of thebread.Spread Shawarmalengthwise, thensprinkle mint,parsley, tomatoes,onion and picklesover.Roll loaf neatly andserve hot.

Shish KababShish Kabab mashwi

ò Å m ® E D G Æ n ¹ lBrochettes D�agneau

Au Barbecue

An Arabian-style meat skewers.

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2 kg (64 oz)lamb meat, cubed (5 cm)6 small firm red tomatoes sliced½ kg (16 oz) lard, chopped1 tbls vegetable oil7 small onions, peeled and halved1 tbls salt1 tspn ground allspice1 tspn ground black pepper1 tspn ground cinnamon2 medium green bell peppers, choppedinto medium pieces½ cup finely chopped parsleycharcoal

Mix meat with onion, spices,salt, lard, parsley, and oil. Placein refrigerator for 4 hourstossing occasionally.Meanwhile prepare charcoal.Thread meat, onion, tomatoes,bell peppers onto skewers,alternating the ingredients.Grill over hot coals. Turningseveral times until tender andbrowned, about 8 minutes.Serve hot with salads andappetizers.

Note: If you use bambooskewers, soak in water for 1hour before using to keep theexposed portions from burning.

Shish Kabab

Plum StewLahem bil Barkuk

¼Å¾dGÜDF ²YÜ

A delicious Moroccan dishfor those who like sweet and sour. 5

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1 kg (32 oz) lamb meat, cut intomedium sized cubes2 large onions, finely chopped2 cloves garlic, chopped1 kg (32 oz) dried plums1 tbls butter½ tspn ground ginger¼ cup tomato paste3 tbls olive oil½ cup honey½ tspn ground saffron1 tspn salt1 tbls ground cinnamon¼ cup toasted sesame seeds½ cup blanched almonds, fried

Agneau Aux Prunes

Soak plums in water for 2 hoursthen drain. Fry onions in butterin a pot until soft. Add garlic,meat, tomato paste, oil, saffron,salt and ginger. Turn to mix.Cover the mixture with water(about one liter). Cover pot.Leave it over medium heat for 2hours or till meat is tender.Add plums. Cook for 20 minutesthen add honey and cinnamon.Boil for 10 minutes till itthickens.Arrange plums around meat in aplatter. Garnish with almondsand sesame seeds.

Plum Stew

Fakhdat mouhammaramaa al khoudar

M b ] Ô c D u ] Ü C ó ® M d ¯ ù Y � C ¸ ± u Ü CGigot Gri l lé Aux Légumes

This dish is perfect for a specialoccasion such as a birthday or awedding anniversary. 5

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3 kg (96 oz) lamb leg7 cloves garlic, peeled1 kg (32 oz)golden baby potatoes,peeled, boiled1 kg (32 oz) carrots, peeled, chopped,cooked1 kg (32 oz) string beans, cooked1 large onion, peeled3 stalks celery or parsley, chopped½ tbls ground black pepper½ tbls ground white pepper1 cinnamon stick2 bay leaves1 tbls salt½ cup vegetable oil and butter mixture½ tbls ground allspice

Golden Lamb Leg with Vegetables

Remove the outer thintransparent layer of leg. Rub legwith salt and allspice. Place inrefrigerator for 1 night.Fry leg in oil and buttermixturewith onion, garlic, celery,some chopped carrots, whitepepper and black pepper.Heat oven to 250°C. Place legwith onion mixture, bay leaves,and cinnamon sticks in a largedeep oven tray. Add 1 cup waterand wrap with aluminum foil.Lower heat to 200°C. Keep for 4hours or until tender.Remove leg from stock. Putaside until cool and can becarved.Carve into lengthwise slices.Drain leg�s stock, add 1 tblscornflour. Bring to a boil onmedium heat until it thickens.Serve leg garnished with cookedvegetables and pour over hotstock.

Golden Lamb Leg with Vegetables

Lamb Leg with TrufflesFakhda maa al kamaa

M ± ¯ Î Ü C ó ® M b ] ÔGigot D�agneau Aux

Truffes

A main and nutritious dish servedin special occasions. 5

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1 kg (32 oz)frozen truffles3 kg (96 oz) lamb leg1 tbls salt (as desired)½ tbls ground black pepper½ tbls ground white peppera dash of ground allspicea dash of ground cinnamon1 medium onion, peeled and finelychopped2 medium onions, peeled3 stalks celery or parsley, chopped3 bay leaves1 tbls cornflour dissolved in ¼ cupwater2 litters water½ cup vegetable oil and butter (orshortening) mixture

Remove the outer thintransparent layer of leg. Rub legwith salt, allspice, and whitepepper.Place in refrigerator for 1 night.Fry in oil and butter with 2onions, cinnamon, and blackpepper. Cover with water. Addcelery, bay leaves. Cover potand cook on medium heat for 3minutes or until tender.Place frozen truffles in boilingwater for minutes. Remove andplace in cold water for 15minutes.Peel using a sharp knife. Coverwith water. Add a dash of salt.Bring to a boil for 1 minute to besure truffles are clean.Slice truffles. Sauté choppedonion with some shortening. Stir in truffles slices for 7 minutes.

Remove half the quantity of leg�s stock. Strain. Addcornflour dissolved in water to stock. Bring to a boilon medium heat until it thickens. Add fried onion andtruffles to stock. Cook for 10 minutes.Serve leg with truffle�s sauce accompanied withbrown rice.

Lamb Leg with Truffles

Kibbi Balls with Sesame PasteKibbi arnabiye

N¹Géc¦ NGÆKibbé Au Tahina

A very special Lebanese main meal.Nutritious and delicious. 7

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1 kg (32 oz) kibbi balls (size 10 cmeach), baked for 10 minutes3 cups sesame paste1 kg (32 oz) roughly chopped onion1 kg (32 oz) fresh orange juice,strained½ kg (16oz) fresh tangerine juice,strained½ kg (16 oz) lemon juice, strained1 kg (32 oz) Seville orange, strained1 tspn pomegranate thickened juice1 tbls vinegar½ cup vegetable oil1 tbls olive oil1 liter water1 tbls salt (as desired)

Put sesame paste in a large pot,add all juices (exceptpomegranate), olive oil, andwater gradually. Don�t stopstirring as you add liquids.When mixture is consistent, addsalt and pomegranate juice. Stir.Fry onions in oil then grind in afood grinder.Add to mixture and stir well overmedium heat for 30 minutes ortill you see sesame paste oilappears on top of mixture.Add kibbi balls one by one. Letmixture boil for 5 minutes. Servehot with rice.

Note: You can buy cannedunsweetened juices.

Kibbi Balls with Sesame Paste

Baked KibbiKibbi bil sanieh

N¹°¹qÜDF NGÆKibbé Farcie

Kibbi is the number one main mealor appetizer in the Levant. Whethercooked, fried, grilled, or raw itis delicious. When you taste ityou�ll ask for more.

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½ kg (16 oz) ground lean meat½ kg (16 oz) (2 ½ cups) burghulsmooth cracked wheat, washed½ tspn ground allspice (as desired)½ tspn ground cinnamon1 tspn salt½ cup finely chopped onion½ cup vegetable oil and butter mixture¼ cup shortening, or butter (forgreasing oven tray)

1 cup finely chopped onion½ kg (16 oz) minced meat1 cup shortening or butter1 tspn salt½ tspn ground allspicea dash of black pepper1 cup fried pine nuts

Filling: Sauté onion withshortening over medium heat.Stir in meat, salt, and spices.Cook for 15 minutes till tender.Remove from heat. Mix in pinenuts.Drain Burghul using a sieve,then press to remove excesswater as much as possible.Process twice: meat and onionusing a food processor. Removemeat mixture. Knead meat andburghul with your hands.Process meat mixture anothertime in the food processor.Remove, add salt and spices.Knead another time with wetpalms (use cold water).Divide meat mixture into two,make from each 4 balls.Flatten each ball between yourwet palms (use cold water).Place the 4 flattened balls in agreased oven tray (40x50 cm).Spread the 4 balls evenly usingyour wet palms (about 3 cmthick).

Spread filling over meat as steps 5,6. Cover fillingwith rest of the meat mixture repeating the sameprocedure as before.Run a knife blade around edge of tray, then scoredeeply into diamond shapes. Pour oil andshortening over top.

Baked Kibbi

Bake in a moderate heat oven (200°C) for 30minutes. Serve hot with salads and appetizers.

Kibbi Balls in YoghurtKibbi bi laban

ò _ D F f Ü C ê G È Ü C N G ÆKibbé Au Yogourt

Yoghurt has been consumed in theMiddle East for centuries, makingit the most ancient food known.This recipe is a combination ofKibbi and Yoghurt.

109060

500 g (16 oz) ground lean beef or lamb2 ½ cups fine burghul1 medium onion, finely chopped1 tspn salt¼ tspn ground black peppercold water for kneading½ tspn ground allspice½ tspn ground cinnamon

500 g (16 oz)minced meat1 large onion, finely chopped1 tspn salt¼ cup fried pine nuts¼ tspn ground black pepper

Yoghurt mixture:2 kg (64 oz) yoghurt2 tbls cornflour1 tspn salt¼ cup short grain rice3 cloves garlic, crushed1 cup finely chopped fresh coriander¼ cup shortening or butter1 cup water (for rice)1 egg, beaten

Prepare Kibbi balls.Bake in an oven for 10 minutes.Prepare cooked yoghurt.In the meantime boil rice inwater for 25 minutes. Stir intoboiling yoghurt.Add Kibbi balls one by one(don�t stir). Cook for 10 minutesover medium heat.Fry garlic and coriander tillfragrant. Add to Kibbi mixture.Cook for 3 minutes. Pour inlarge bowls.Serve hot or cold.Note: you can fry kibbi ballsinstead of baking it beforeadding it to cooked yoghurt.

Kibbi Balls in Yoghurt

Baked KaftaKafta bil sanieh N¹°¹qÜDF NKÍÆKafta Aux Légumes

One of the most famous Lebanesedishes, easy to prepare. 5

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1 kg (32 oz) ground meat¼ cup finely minced onion1 cup finely chopped fresh parsley1 kg (32 oz) potatoes, peeled andsliced (medium size)fried round eggplant slices2 medium onions, peeled and sliced½ tspn ground cinnamon½ tspn salt½ tspn ground allspice1 kg (32 oz) tomatoes, peeled andsliced½ cup shortening or butter1 cup vegetable oil2 tbls pomegranate thickened juice1 cup water

Process minced onion andground meat in a foodprocessor. Knead meat andonion with parsley, spices, andsalt. Process meat mixtureanother time in food processoruntil smooth. Grease an oventray (diameter 30 cm).

First way:Knead meat mixture anothertime. Divide meat mixture intoballs (as desired) or shape intofingers. Fry in shortening untilgolden. Arrange in the tray.

Second way:Spread meat mixture evenly in agreased tray using the palm ofyour hands. Bake in a moderateheat (180°C) oven for 7 minutesor until kafta is golden.

Fry potatoes in oil until nearly cooked. Arrangeonions, eggplant, and potatoes over the meat inthe tray.Top with tomato slices. Pour 1 cup of water. Sprinklesalt. Cover and return to oven until kafta is cookedfor about 20 minutes.Serve hot accompanied with salads.

Baked Kafta

Savoury Kibbi BallsKibbi Hamees r¹¯X NGÆKibbé Savoureuse

A Syrian savoury dish,delicious and goodfor special occasions. 5

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250 g (8 oz)(1¼ cups) fine burghul(cracked wheat)250 g (8 oz) finely ground lean meat(ask for kibbi meat if available)½ teaspoon salt1 small onion1 cup iced water or ice¼ teaspoon ground cinnamon¼ teaspoon ground allspice3 cups vegetable oil (for deep fry)2 tbls olive oil¼ cup pomegranate thickened juice3 tbls water5 cloves garlic crushedwith a dash of salt

200 g (7 oz) minced meat1 large onion, finely chopped2 tbls fried pine nutsa dash of salta dash of ground cinnamon2 tbls shortening or butter

Filling: Fry onion withshortening over low heat tilltender, add meat and seasoning,turn to mix. When meat iscooked, add pine nuts. Removefrom heat.Prepare small kibbi balls (5 cm).Fill with prepared filling.Fry till golden brown andcooked.Place kibbi in a serving plate.Mix pomegranate juice withgarlic, water and oil and pourover balls.Serve hot or cold.

Savoury Kibbi Balls

Yoghurt with MeatMoraba Al Laban ( î ® ¦ ê G Ü ) ê G È Ü C ñ F d ®Agneau Au Yogourt

A popular Syrian plate.Ideal for hot summer days. 5

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1 kg(32 oz) lamb stew meat, cubed1 kg (32 oz) small onions, peeled½ cup fried pine nuts1 tbls salt½ tspn ground allspice3 kg (96 oz) cooked yoghurt

Place meat cubes in a pot.Add salt, allspice and enoughwater to cover meat.Bring to boil over high heat.Remove scum every time itappears. Reduce heat tomoderate. Cover pot, and cookfor 1 ½ hours.Add peeled onions.Continue cooking until meat istender for about 30 minutes.Remove meat and mince onionswith stock in a food processor.Put minced onions in anotherpot.Place cooked yoghurt overmedium heat, stir in onionmixture and salt till it boils.Pour in large bowls and garnishwith meat cubes and pine nuts.Serve hot or cold with cookedrice.

Yoghurt with Meat