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 .
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 (375°F) for 40 minutes or more.
On 28 Oct 2007 at 22:22, Liz wrote:
> 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.
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.
1 lb Beef Kidneys
1-1/2 lb Potatoes waxy
6 oz Onions
4 oz Bacon smoked
1 T Oil
1 T Butter
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
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
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
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.
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:
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
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
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.
Carve the beef into thin slices. It will keep, wrapped in foil and
refrigerated, 3 - 4 weeks.