Kibbeh

Quoted message said:

The Israeli newspaper Haaretez has an article and recipes for kibbeh,
including a kibbeh beet soup. Syrian borscht anyone?

<http://www.haaretz.com/hasen/spages/630888.html>

-bwg

Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
drizzled with a little olive oil. We eat it raw the first day and bake
whatever is left to enjoy the next. My recipe includes specially ground
meat, spices, and grain but no pine nuts. This recipe has been handed
down generation to generation in DH's family from mother to oldest
daughter or oldest DIL depending on which the mother feels is best. The
way to make it and the ingredients have been sworn to secrecy under the
idea that only one family member knows the secret and everyone loves it
so it will keep the family always together. My MIL chose me over her DD
to pass the recipe onto so I feel very special and very honored to make
kibby at each special occasion. I have a a delimna as I have a DD and
DIL so must make the same decision shortly. It's interesting how many
family traditions involve food.

~patches~ said:

Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
drizzled with a little olive oil. We eat it raw the first day and
bake whatever is left to enjoy the next. My recipe includes
specially ground meat, spices, and grain but no pine nuts.

The recipe I have came from a friend's grandmother who was born in Syria
and her recipe called for pine nuts. The nuts were layered into the
middle of baked kibby. I used the pine nuts because I had them on hand,
but I like kibby with or without the nuts.

Becca

Quoted message said:

In article <[email hidden]>,

~patches~ said:

Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
drizzled with a little olive oil. We eat it raw the first day and bake
whatever is left to enjoy the next. My recipe includes specially ground
meat, spices, and grain but no pine nuts. This recipe has been handed
down generation to generation in DH's family from mother to oldest
daughter or oldest DIL depending on which the mother feels is best. The
way to make it and the ingredients have been sworn to secrecy under the
idea that only one family member knows the secret and everyone loves it
so it will keep the family always together. My MIL chose me over her DD
to pass the recipe onto so I feel very special and very honored to make
kibby at each special occasion. I have a a delimna as I have a DD and
DIL so must make the same decision shortly. It's interesting how many
family traditions involve food.

Are you serious? I would absolutely share the recipe with both DD and
DIL. What would happen if one moves away, dies early or childless, or
decides she's at odds with the rest of the family? The recipe would die
out and that would be a shame.

Does anyone else agree with me?

gloria p

Puester said:

Quoted message said:

In article <[email hidden]>,

~patches~ said:

Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
drizzled with a little olive oil. We eat it raw the first day and
bake whatever is left to enjoy the next. My recipe includes
specially ground meat, spices, and grain but no pine nuts. This
recipe has been handed down generation to generation in DH's family
from mother to oldest daughter or oldest DIL depending on which the
mother feels is best. The way to make it and the ingredients have
been sworn to secrecy under the idea that only one family member
knows the secret and everyone loves it so it will keep the family
always together. My MIL chose me over her DD to pass the recipe onto
so I feel very special and very honored to make kibby at each special
occasion. I have a a delimna as I have a DD and DIL so must make the
same decision shortly. It's interesting how many family traditions
involve food.

Are you serious? I would absolutely share the recipe with both DD and
DIL. What would happen if one moves away, dies early or childless, or
decides she's at odds with the rest of the family? The recipe would die
out and that would be a shame.

I'm dead serious - crosses self and spits to die! This is a time
honoured tradition in DH's maternally inherited family and one that none
of us would dare to cross. I've taken the liberty of including a copy
of the recipe as well as a detailed method in my will. You should have
seen the look I got from my lawyer since the recipe is in a sealed
envelope only to be opened in the event I die before who I choose to
pass on the recipe to. Now I would have no problem breaking tradition
*but* I'm sure my dMIL would have me cursed for it & I have enough
problems already!

Quoted message said:

Does anyone else agree with me?

I honestly do agree with you but I won't break tradition unless in the
event I die which is why it is in my will. Traditions are funny aren't
they? This really is a family thing.

Quoted message said:

gloria p

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

Quoted message said:

In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

> Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
> drizzled with a little olive oil. We eat it raw the first day and bake
> whatever is left to enjoy the next. My recipe includes specially
> ground meat, spices, and grain but no pine nuts. This recipe has been
> handed down generation to generation in DH's family from mother to
> oldest daughter or oldest DIL depending on which the mother feels is
> best. The way to make it and the ingredients have been sworn to
> secrecy under the idea that only one family member knows the secret and
> everyone loves it so it will keep the family always together. My MIL
> chose me over her DD to pass the recipe onto so I feel very special and
> very honored to make kibby at each special occasion. I have a a
> delimna as I have a DD and DIL so must make the same decision shortly.
> It's interesting how many family traditions involve food.

Are you serious? I would absolutely share the recipe with both DD and
DIL. What would happen if one moves away, dies early or childless, or
decides she's at odds with the rest of the family? The recipe would die
out and that would be a shame.

I'm dead serious - crosses self and spits to die! This is a time honoured
tradition in DH's maternally inherited family and one that none of us
would dare to cross. I've taken the liberty of including a copy of the
recipe as well as a detailed method in my will. You should have seen the
look I got from my lawyer since the recipe is in a sealed envelope only to
be opened in the event I die before who I choose to pass on the recipe to.
Now I would have no problem breaking tradition *but* I'm sure my dMIL
would have me cursed for it & I have enough problems already!

Quoted message said:

Does anyone else agree with me?

I honestly do agree with you but I won't break tradition unless in the
event I die which is why it is in my will. Traditions are funny aren't
they? This really is a family thing.

Quoted message said:

gloria p

My ex-mother-in-law took to the grave her recipe for cheese spread.
'Twouldn't give it up. Don't care -- probably wasn't much anyway - a little
mayo, red peppers in a small jar and ground-up cheddar cheese.
Tee hee.
Dee Dee

Puester said:

Are you serious? I would absolutely share the recipe with both DD
and DIL. What would happen if one moves away, dies early or
childless, or decides she's at odds with the rest of the family? The
recipe would die out and that would be a shame.

Does anyone else agree with me?

gloria p

Well, I agree. Recipes are meant to be shared.

Becca

Puester said:

Quoted message said:

In article <[email hidden]>,

~patches~ said:

Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
drizzled with a little olive oil. We eat it raw the first day and
bake whatever is left to enjoy the next. My recipe includes
specially ground meat, spices, and grain but no pine nuts. This
recipe has been handed down generation to generation in DH's family
from mother to oldest daughter or oldest DIL depending on which the
mother feels is best. The way to make it and the ingredients have
been sworn to secrecy under the idea that only one family member
knows the secret and everyone loves it so it will keep the family
always together. My MIL chose me over her DD to pass the recipe onto
so I feel very special and very honored to make kibby at each special
occasion. I have a a delimna as I have a DD and DIL so must make the
same decision shortly. It's interesting how many family traditions
involve food.

Are you serious? I would absolutely share the recipe with both DD and
DIL. What would happen if one moves away, dies early or childless, or
decides she's at odds with the rest of the family? The recipe would die
out and that would be a shame.

Does anyone else agree with me?

I absolutely will not hoard recipes. I think it's bordering on
pathological to do so. And if it's someone in the family, I think it's
*unloving* not to share family recipes with them.

serene

serene said:

Puester said:

Quoted message said:

In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

> Kibbeh (kibby) is a wonderful treat tucked into pocket bread and
> drizzled with a little olive oil. We eat it raw the first day and
> bake whatever is left to enjoy the next. My recipe includes
> specially ground meat, spices, and grain but no pine nuts. This
> recipe has been handed down generation to generation in DH's family
> from mother to oldest daughter or oldest DIL depending on which the
> mother feels is best. The way to make it and the ingredients have
> been sworn to secrecy under the idea that only one family member
> knows the secret and everyone loves it so it will keep the family
> always together. My MIL chose me over her DD to pass the recipe
> onto so I feel very special and very honored to make kibby at each
> special occasion. I have a a delimna as I have a DD and DIL so must
> make the same decision shortly. It's interesting how many family
> traditions involve food.

Are you serious? I would absolutely share the recipe with both DD and
DIL. What would happen if one moves away, dies early or childless, or
decides she's at odds with the rest of the family? The recipe would
die out and that would be a shame.

Does anyone else agree with me?

I absolutely will not hoard recipes. I think it's bordering on
pathological to do so. And if it's someone in the family, I think it's
*unloving* not to share family recipes with them.

serene

In this particular case it is *one* recipe so I hardly would consider it
pathological and there is an underlying reason for doing it. Every
family has their own traditions. Personally I don't try to make sense
of them or judge someone because of a family tradition.

~patches~ said:

In this particular case it is *one* recipe so I hardly would consider
it pathological and there is an underlying reason for doing it.
Every family has their own traditions. Personally I don't try to
make sense of them or judge someone because of a family tradition.

It sounds like a family tradition and I would not tick off the family by
sharing the recipe.

Becca

In article <[email hidden]>,

~patches~ said:

DH is Canadian born as was his mom but his maternal grandparents were
from Lebanon and his dad came from Holland when he was 19. Interesting
mix of foods we have going 🙂

Indeed. 🙂 I am American born, from Saudi parents. Rich is a
Euro-mutt, with some Native American and some black, mostly German,
English and French. Our kids are like the UN.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Becca said:

Puester said:

Are you serious? I would absolutely share the recipe with both DD
and DIL. What would happen if one moves away, dies early or
childless, or decides she's at odds with the rest of the family? The
recipe would die out and that would be a shame.

Does anyone else agree with me?

gloria p

Well, I agree. Recipes are meant to be shared.

Becca

Lebanese women can be weird about their cooking. They criticize each
other's dishes horribly, and are completely snooty about other people's
food. THey also tend to make their own variations on national dishes.
Kibbe is one of these. I am quite sure that Patches' MIL has her own
signature kibbe recipe, with her own spice mixtures and whatever other
fillips she adds, but really, LEbanon is full of good cooks. I'll bet
it's not the only kibbe recipe around. Everybody does variations.

Many of us in the diaspora end up recreating family recipes from memory
- my father did this. He married an American, my mother, so if he
wanted Lebanese food he had to figure it out for himself, and he did. I
wouldn't say he's the best Lebanese cook around although people like
his tabbouli. But I think many Arab immigrants who didn't get enough
time with their own mothers or grandmothers have had to recreate
dishes. And the ones who did get the recipes from the families have had
to adapt to different ingredients in America or elsewhere.

For instance, Lebanese lamb is much leaner than what we get in the USA
- the breed of sheep they use carries most of its fat in its tail.

Re: beet kibbeh -well I saw a Lebanese recipe for pumpkin kibbeh so I
don't know if beet kibbeh is completely "inauthentic." You could also
argue that if it's an Israeli dish, that reflects the reality of the
place - new people doing new things with local dishes. Happens
everywhere. Not that *I* want to eat beet kibbeh. But if we like fusion
food in other cuisines, why shriek in horror at beet kibbeh? Unless
you're Barb and have a pathological hatred of beets, but that's a
different issue.

(This from the woman who began her RFC career by flaming a tabbouli
recipe that included chickpeas and not enough parsley).

Leila
Mellower with age

"Leila" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(This from the woman who began her RFC career by flaming a tabbouli
recipe that included chickpeas and not enough parsley).

Leila
Mellower with age

I just saw for the first time somewhere a recipe (didn't keep it tho) a
tabbouli that included chickpeas. I thought that I would've loved to have
this recipe when I was concerned about combining grains & legumes in ONE
dish. But it does sound good to me. I do use as much parsley as grain in my
tabbouli. Have you made a recipe using chickpeas? Do you smash them, or
leave them whole. I'd like to try this. Usually I just make my tabbouli
from my head or get out a recipe as a guide and then do my own recipe, but
if you have a tried & true recipe, I'd like to try it.
Many thanks,
Dee Dee

Chickpeas are not normally seen in a Lebanese tabbouli, and I'm
Lebanese-American. But of course they are part of many other favorite
dishes on the Lebanese table so you would see them combined across the
menu.

Here's what I posted several years ago

Tabbouleh or Tabouli or Tabbooli or infinite variations thereof

Just don't add carrots and chickpeas and call it Tabbouli!

An approximation of what I do. When assembling the salad, tip a small
bit into your palm with the mixing spoon, then pop into your mouth.
Slightly more sanitary. Taste, taste, taste!

1/2 cup FINE GRIND bulghur wheat (med. grind works okay - different
texture. Don't use the coarse)
2 bunches parsley (I prefer flat leaf texture but curly is fine)
1 bunch green onion
Quite a few tomatoes. Depends on the size. At least 3 big ones or more
if you're using Romas
Fresh mint. I used a half bunch from the store. 10 or 12 stalks at
least
3 lemons or to taste
Olive oil
Salt
Allspice and/or black pepper (optional)
Cucumbers (optional)
Romaine lettuce leaves (garnish & scoopers, optional)
Fresh grape leaves (scoopers - optional)

Soak the bulghur wheat in at least three times its volume of cold
water. Fine grind only needs a half hour of soaking. Medium grind needs
longer. Bulghur wheat has already been parboiled before cracking or
grinding, so it doesn't need further cooking to be edible in tabbouli.

Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
Some Lebanese add white onion but I find the taste too harsh. Chop the
parsley quite fine, using a knife. I tried a food processor, just to
question my upbringing, and found that it makes parsley too fine and
gloppy. TJ says dry the parsley thoroughly by blotting it all with
paper towels, which I did, but then it becomes just as much work as
chopping by hand.

The tomatoes must be cut up into quite small dice. Less than half an
inch I'd say.

Mix veggies and bulghur together. Douse with strained lemon juice. Add
optional allspice and black pepper. If you are not ready to serve
immediately, then cover and hold in a cool place. Do NOT add salt and
olive oil until immediately before serving.

You may garnish with more diced tomatoes and/or diced cucumber, and
stick lettuce or grape leaves around the sides of the bowl.
Traditionally Lebanese like to use leaves to scoop up the salad,
popping leaf and salad into mouth.

Regards,

Leila A.

(Note in 2005 - I've seen quinoa tabbouli recipes, tabbouli with
chickpeas etc., tabbouli made with herbs instead of parsley. It's not
really tabbouli to a LEbanese, but that's globalization for you.)

L.

"Leila" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chickpeas are not normally seen in a Lebanese tabbouli, and I'm
Lebanese-American. But of course they are part of many other favorite
dishes on the Lebanese table so you would see them combined across the
menu.

Here's what I posted several years ago

Tabbouleh or Tabouli or Tabbooli or infinite variations thereof

Just don't add carrots and chickpeas and call it Tabbouli!

An approximation of what I do. When assembling the salad, tip a small
bit into your palm with the mixing spoon, then pop into your mouth.
Slightly more sanitary. Taste, taste, taste!

1/2 cup FINE GRIND bulghur wheat (med. grind works okay - different
texture. Don't use the coarse)
2 bunches parsley (I prefer flat leaf texture but curly is fine)
1 bunch green onion
Quite a few tomatoes. Depends on the size. At least 3 big ones or more
if you're using Romas
Fresh mint. I used a half bunch from the store. 10 or 12 stalks at
least
3 lemons or to taste
Olive oil
Salt
Allspice and/or black pepper (optional)
Cucumbers (optional)
Romaine lettuce leaves (garnish & scoopers, optional)
Fresh grape leaves (scoopers - optional)

Soak the bulghur wheat in at least three times its volume of cold
water. Fine grind only needs a half hour of soaking. Medium grind needs
longer. Bulghur wheat has already been parboiled before cracking or
grinding, so it doesn't need further cooking to be edible in tabbouli.

Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
Some Lebanese add white onion but I find the taste too harsh. Chop the
parsley quite fine, using a knife. I tried a food processor, just to
question my upbringing, and found that it makes parsley too fine and
gloppy. TJ says dry the parsley thoroughly by blotting it all with
paper towels, which I did, but then it becomes just as much work as
chopping by hand.

The tomatoes must be cut up into quite small dice. Less than half an
inch I'd say.

Mix veggies and bulghur together. Douse with strained lemon juice. Add
optional allspice and black pepper. If you are not ready to serve
immediately, then cover and hold in a cool place. Do NOT add salt and
olive oil until immediately before serving.

You may garnish with more diced tomatoes and/or diced cucumber, and
stick lettuce or grape leaves around the sides of the bowl.
Traditionally Lebanese like to use leaves to scoop up the salad,
popping leaf and salad into mouth.

Regards,

Leila A.

(Note in 2005 - I've seen quinoa tabbouli recipes, tabbouli with
chickpeas etc., tabbouli made with herbs instead of parsley. It's not
really tabbouli to a LEbanese, but that's globalization for you.)

L.

Thanks again.
Would you smash/mash the added chickpeas; and for this recipe, how many
chickpeas could you add without disgracing the taste -- 3/4 cups?
Dee Dee

Darling, you're not reading me carefully.

I don't add chickpeas!

In fact, I used to insult people who would add chickpeas. Now I'm quite
tolerant. If you *must* add chickpeas, I won't comment.

But I certainly can't tell you how I *would* handle chickpeas in
tabbouli, because I wouldn't!

Or maybe you're poking at the former Tabbouli Princess, hoping for a
rant?

Either way, you're on your own, chickpea-wise.

Ta-tah!

Leila

"Leila" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Darling, you're not reading me carefully.

I don't add chickpeas!

In fact, I used to insult people who would add chickpeas. Now I'm quite
tolerant. If you *must* add chickpeas, I won't comment.

But I certainly can't tell you how I *would* handle chickpeas in
tabbouli, because I wouldn't!

Oops, I guess I didn't read you carefully enough.
Thanks again.
Dee Dee

On 16 Oct 2005 06:40:18 -0700, "Leila" <[email hidden]>

Quoted message said:

Darling, you're not reading me carefully.

I don't add chickpeas!

In fact, I used to insult people who would add chickpeas. Now I'm quite
tolerant. If you *must* add chickpeas, I won't comment.

But I certainly can't tell you how I *would* handle chickpeas in
tabbouli, because I wouldn't!

Or maybe you're poking at the former Tabbouli Princess, hoping for a
rant?

Either way, you're on your own, chickpea-wise.

Ta-tah!

Not hoping for a rant but ... which culture does use chickpeas in
their tabbouli?

TammyM, curious

In article <[email hidden]>,

(TammyM) said:

Not hoping for a rant but ... which culture does use chickpeas in
their tabbouli?

None that I knowof, personally. Perhaps American?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

~patches~ said:

Quoted message said:

Quoted message said:

> In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

> [snip].... This
> recipe has been handed down generation to generation in DH's family
> from mother to oldest daughter or oldest DIL depending on which the
> mother feels is best. The way to make it and the ingredients have
> been sworn to secrecy under the idea that only one family member
> knows the secret and everyone loves it so it will keep the family
> always together. My MIL chose me over her DD to pass the recipe onto
> so I feel very special and very honored to make kibby at each special
> occasion. [snip]

....

I'm dead serious - crosses self and spits to die! This is a time
honoured tradition in DH's maternally inherited family and one that none
of us would dare to cross. I've taken the liberty of including a copy
of the recipe as well as a detailed method in my will. You should have
seen the look I got from my lawyer since the recipe is in a sealed
envelope only to be opened in the [snip]

Stupid idea when the first generation tightass came up with it, made
even stupider by "obedience to family tradition." I actually tried to
come up with a polite way to say this, but (obviously) failed. Stupid,
stupid, stupid. -aem