Heirloom Meals: Savoring Yesterday's Traditions Today

Agnes Djaha’s Kibbee

Kibee Agnes Djaha

Meat and Rice Stuffing Ingredients

1/2 Cup Uncooked rice

1 lb. Lamb

1/3 Cup Water

2 Tsps Allspice

Salt to taste

Rinse rice and drain.  Mix together rice, meat, salt and allspice and add in water and mix.  

Kibbee Ingredients

1 lb. lean lamb (finely ground)

½ cup of fine bulgar wheat (#1 bulgar)

1 medium onion, grated

1 tsp. of salt, or to taste

Instructions

Rinse wheat in cold water in a super fine strainer and set aside to absorb moisture.  Knead meat, salt, and onion together.  Gradually add wheat, squeezing out any excess moisture before adding to meat

Shape into ovals approximately 2 inches in length.  It's helpful to use your index finger like a hot dog in a bun to form the crevice for the stuffing, then add it and work the Kibbee mixture around it. Stuff each Kibbee with approximately one tbsp(closer to a teaspoon for me!) of Meat and Rice Stuffing, as above

Butter a baking pan lightly or use parchment paper on the bottom.  Place Kibbee ovals on pan and dot each with butter.

Bake in 350 degree oven for approximately 20 minutes, until brown

Serve with Laban and Cucumber Sauce(see recipe below)

Laban and Cucumber Sauce

One quart of plain yogurt

One large cucumber, cubed

Salt to taste

Two garlic cloves, crushed

Mix all ingredients in a bowl and serve cold


Categories: Heirloom Recipes

Tags: kibbee, syrian cui, agnes dj