Kibbet el basha km

50 -60 kibbeh

Ingredients

Quantity Ingredient
2 3/16 pounds Very lean beef, cubed
1 cup Powdered rice (up to 2)
Salt to taste
1 cup Toasted pine nuts
1 tablespoon Chicken fat
Bhar (sweet Arab pepper found in oriental groceries)
2 Lemons , juice of

Directions

Translated by Mira Strausser (MemVovShin@...) Source: My mother, Marcelle Farhi Grind the meat twice in a food processor until it has attained a pasty consistency. Add powdered rice, but just enough so that the meat remains red. Add some salt. Put it through the food processor again. The meat will become slightly rose-colored because of the addition of the powdered rice.

Take a ladle to form the kibbeh. Open the kibbeh and stuff with mixture of toasted pine nuts, ¼ a teaspoon chicken fat and a ¼ teaspoon bhar pepper. Seal the kibbeh and form them into little flat-bottomed "hills".

Fry them brown. Put them in a large casserole, barely covered with water and let the water boil. Add the juice of two lemons. Let them simmer on a low flame until the water has evaporated, and the bottom is brown.

Add ⅓ cup more water to create a sauce from the browned particles which remain at the bottom of the casserole. Cover the kibbeh with the brown sauce (demi-glace). Serve warm. This recipe is used during Pessach by the Sephardic Jews, since they traditionally eat rice during the holiday.

Posted to JEWISH-FOOD digest V97 #038 by Daniella De Picciotto <daniela@...> on Feb 3, 1997.

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