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On 28 Oct 2007 at 19:59, Debbie wrote:

> I am loking for a recipe for a middle eastern dish. I ordered some
> from an engineer I previously worked with and can't seem to find them
> anywhere. The engineer called it "kibbie". Can you please help me
> locate a recipe.
> Thank you,,
> Debbie .

Hello Debbie,

This is usually spelled "kibbe", and sometimes "kibbi". There are many varieties of kibbe. See below for one recipe.



Baharat is an all-purpose spice mix, especially used for meatballs. 
Kibbe is a Middle Eastern dish that is very popular as mezze, and can 
be shaped as a croquette or made, as this recipe, into a form of meat 
loaf which is cut in squares when finished.

800g (1 3/4 pounds) very finely ground sirloin 
50g (1/4 cup) onions 
500g (1 pound) cracked wheat (soaked for about one hour in fresh water) 
Few mint sprigs 
Salt & pepper 
**baharat spice blend 

300g (10 ounces) ground lamb meat (any) 
50g (1/4 cup) onions 
50g (1/4 cup) shortening 
100g (1/2 cup) pine nuts 
To Make Your own Baharat: 

Baharat: Put all into a jar with a tight-fitting lid and shake.

This makes about 1/2 cup and will keep for about 1 year.

If you like you can play with other spices and add paprika and/or sumac and /or

2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
2 tablespoons ground cumin
1/2 tablespoon ground cardamom
2 tablespoons grated nutmeg
1/4 tablespoon ground cinnamon   


Put the first 6 ingredients in a food processor, and reduce to a paste. 

Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. 
In a baking pan (shallow pan, or sheet pan) press first a little of meat, 
spread all the stuffing over it, and then apply another meat layer over. 
Bake at 190 C (375F) for 40 minutes or more.


On 28 Oct 2007 at 22:22, Liz  wrote:

> Hello,
> I am writing to once again ask for your help in locating a recipe for
> me.  I am looking for a recipe for a kidney hash utilizing beef or
> lamb kidneys and potatoes.  Thanks in advance.
> Liz 

Hello Liz,

I can't find a kidney hash recipe per se, but see below.


Russian Beef Kidneys & Potatoes 

 An excellent and easy to make dish for those of us who like (and can find) 
 beef kidneys. It can be eaten straight or accompanied by rice. If you 
 accompany with rice make the sauce more liquid than if serving straight. 
 It goes well with beer and a salad, but wine is fine too.  
Serves 4

1 lb Beef Kidneys 
1-1/2 lb Potatoes waxy
6 oz Onions
4 oz Bacon smoked 
1 T Oil
1 T Butter
tt salt
1/8 t pepper
12 oz Beer light  

Slice Beef Kidneys about 3/8 inch thick. Remove as much of the fat and 
plumbing as you can. Soak in three changes of salted water for about 1/2 hour.

Peel Potatoes and cut into bite size peices. Keep in water acidified with a 
little citric acid or lemon juice if you will be holding them for awhile. 
Chop Onions medium. 
Chop Bacon course. Run 
In a skillet, heat OIL and BUTTER and fry Onions stirring until soft, then 
add Bacon and fry stirring for another 5 minutes or so, but onions should 
not start to color. 
Add Potatoes and Kidneys, continue to fry stirring for another 5 minutes 
or so. 
Season with Salt and Pepper to taste, add BEER and simmer tightly covered 
for about 45 minutes. 
Pour the liquid into your gravy separator and remove fat. Pour the defatted 
liquid back into the pan and stir just enough for the potatoes to thicken 
the sauce to the degree you desire (more liquid if served with rice). 
South African Devilled Kidneys 

8 Lamb's kidneys, washed and cleaned
3 medium onions, chopped
1 Tbs oil
1 Tbs butter
4 potatoes, diced
1 Tbs Worcester sauce
2 Tbs tomato sauce
tt salt
1/4 tsp pepper
1 cup chicken stock
1 Tbs sherry


Clean and dice the kidneys. Saute the onion in the oil/butter mixture 
until well-browned. Add the diced potatoes and stir-fry until glazed 
and golden.

Add the diced kidneys. Stir-fry over high heat until lightly cooked. 
Add the remaining ingredients and simmer very slowly until potatoes are 
soft. If the gravy is still too thin, thicken with a little cornstarch. 

Sweet Bacon

My grandmother was swedish and cooked and baked by measuring by her hand.
She had a recipe for bacon where she would take a handful of flour and some
sugar and blend them on a sheet of wax paper and coat the bacon in the 
mixture before frying it. The bacon came out tasting sweet and delicious.
She never wrote down the ingredients or amounts and I never heard her call
it by any name. I think it may have been a depression era recipe. 
Have you or anyone else out there ever heard of this or know what the
actual recipe might be? I've tried making it from memories of watching 
her but I can't seem to get the sugar right. Grandmothers just have a 
knack for doing things nobody else can do, like making those perfect 
evenly paper thin swedish  pancakes.
I guess that's why they are so special.

Bonnie sent this recipe:


Hello again my friend! I saw a request on 11/5/07 for sweet bacon and it
really piqued my interest. Here is what I found:

Breaded Bacon

1/2 cup flour 
1/4 cup packed brown sugar 
1 teaspoon ground black pepper 
1 pound thick-sliced bacon 
Mix dry ingredients and coat bacon with mixture. Fry bacon to desired

Hope this helps
Your friend,

Christmas Spiced Beef

I have another excellent Sherlock Holmes cookbook titled "The Sherlock Holmes Victorian Cookbook - Favourite Recipes of The Great Detective & Dr. Watson" by William Bonnell. This book features Victorian recipes that were popular during Holmes' era. One of them that I found quite intriguing is the appetizer below.

Christmas Spiced Beef

Serves 10 as an appetizer

2 lb (1 kg) topside of beef (use top round)
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) coarse salt (use kosher salt)
1 Tbsp (15 ml) white pepper
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) turmeric
2 tsp (10 ml) allspice
3/4 cup (175 ml) water

Trim the fat from the beef. Place it in a large casserole dish and rub 
the brown su8gar into the meat. Rub in the salt. Mix together the white 
pepper, peppercorns, turmeric, and allspice. Press all over the meat. 
Cover the dish an put it in the refirgerator. Turn the beef over once 
a day for 12 days, pressing into the meat any loose spices, salt, or 
On the twelfth day, run the beef under cold water to remove any spices, salt, and sugar. Return the beef to the casserole and add 3/4 cup (175 ml) water. Cover and bake at 275 F (140 C) for 3 1/2 hours or until the meat is tender.
Cool to room temperature and wrap in foil. Place a flat plate on it and put a 3 - 4 lb (1.5 - 2 kg) weught such as a frying pan on the plate. Refrigerate overnight.
Carve the beef into thin slices. It will keep, wrapped in foil and refrigerated, 3 - 4 weeks.

Russian Recipes






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