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ETHNIC TRADITIONAL ARAB

Contents

  • Baked Kibbee
  • Hashwee (Lebanese Rice)
  • Homos With Tahina
  • Kibbee (Lebanese)
  • Tabbouleh
  • Tabooly (Lebanese Parsley Salad)

    BAKED KIBBEE

    Carla Stevens

  • 5 lb. lean ground beef
  • 2 - 2-½ c. cracked wheat (bulgur)
  • 2 tsp. cinnamon pepper to taste
  • 1 tsp. onion powder
  • 1 tsp garlic powder
  • salt to taste
  • 1 pkg. cream cheese, softened (optional)

    In a small bowl put bulgur wheat and cover with water. This will let the wheat absorb the water and not the grease from the meat. When ready to mix, put meat in a large bowl and add the meat, wringing out some of the water. Mix well. Pat out half of the mix in a 9" x 13" pan. Spread cream cheese on top and cover with remaining meat mixture. Cut into diamond shapes. Bake at 350º until cooked (about 45 minutes). Remove from oven and drain all grease off before serving.

    HASHWEE (Lebanese Rice)

    Evangeline Saad

  • 1 lb. ground chuck
  • 1-½ tsp. cinnamon
  • chicken broth (amount is according to the amount of water needed to cook rice)
  • 2 c. rice
  • 1-2 tsp salt (depends on the amount of salt in the chicken broth)

    Brown meat and drain. Add rice, cinnamon, chicken broth and salt. Cook according to rice directions. (Should be about 20 minutes).

    HOMOS WITH TAHINA

    Pat Ketchmark

  • 1 - 19 oz. can chic peas, drained (reserve juice)
  • 3 T. tahini
  • 1 clove garlic, crushed
  • ½ tsp. salt
  • juice of 2 lemons
  • juice from chick peas

    Place chick peas, tahini, garlic, salt and lemon juice in food processor and process until smooth and of dip consistency. Add a bit of reserved chick peas juice only if necessary to thin mixture.

    KIBBEE (Lebanese)

    Evangeline Saad

  • 2 lb. ground round or chuck
  • 2-½ c. extra-fine wheat (bulgur)
  • 2-½ tsp. salt
  • 2 tsp. cinnamon
  • 1 large onion
  • pepper to taste
  • 1 stick butter

    Filling:

  • ½ lb. ground chuck or round
  • 1 small onion, chopped
  • salt and pepper to taste
  • 1 T. lemon juice
  • dash of cinnamon

    Wash wheat by rinsing several times. Drain and set aside. Process ground meat in a food processor, a little at a time until finely ground. Place in a large mixing bowl. Add wheat, squeezing out any water. Add spices and mix well. Brown filling meat with onion and spices and drain. Take ½ of meat/wheat mixture and pat firmly into a 9" x 13" pan. Sprinkle filling on top. Cover with remaining meat/wheat mixture by flattening small amounts in your hand and laying them in the pan. When all meat is flattened and in the pan, work edges together to make one uniform top sheet. Wet hands to smooth the surface. Cut into rows to that each piece is about 1" x 2". Make a diagonal pierce into each 1" x 2" piece of meat. Melt butter and pour over meat (while baking the butter will soak into the cuts for flavor). Bake at 350º for 1 hour or until done. Cool slightly and serve warm. Note: Wheat can be purchased at Middle Eastern grocery stores.

    TABBOULEH

    Nadia Doss

  • 1 c. Bulgur,
  • 1/3 c. fresh lemon juice
  • pinch of Middle Eastern red pepper or ground red pepper
  • 1 small clove garlic, crushed
  • 1 large bunch of parsley
  • Fine grain
  • 2 medium tomatoes, chopped into 3/a" cubes
  • 4 green onions, minced
  • 10 fresh mint leaves, chopped or 1 T. dried mint
  • 2/3 c. olive oil

    1. Rinse the bulgur thoroughly and drain. Mix bulgur, lemon juice, red pepper and garlic in a large bowl. Set aside to soak for about 15-20 minutes. 2. Clean and dry the parsley. Pinch off the leafy branches and pulse briefly in a food processor to produce pieces about ¼". 3. Combine all the ingredients and toss to mix well. Set aside 1 to 2 hours to blend the flavors. More lemon and olive oil may be added, if desired.

    TABOOLY (Lebanese Parsley Salad)

    Pat Ketchmark

  • 1 c. wheat (bulgur), medium or fine
  • 2 large bunches of parsley
  • 1 T. dried mint leaves
  • 1 cucumber, seeded and chopped
  • 1 bunch of green onions
  • 5 tomatoes
  • juice of 3 lemons
  • ¼ c. oil
  • salt and pepper to taste

    Clean and wash vegetables, then chop. Wash and soak wheat 10 minutes. Drain and squeeze water from wheat. Add to vegetables. Add lemon juice, oil, salt and pepper and mix well.