Kibbi and Tzatziki
Recipes Courtesy of Chef Gabe Nahas

4/6/2012

Serves 8

2 2/3 cups burghul
1 large onion grated
2 Tbsp salt
1/4 teaspoon blk pepper
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 pounds ground beef

Cover burghul with cold water. Soak for 10 minutes. Drain and press the burghul. Work the onions and spices together with hands. Add meat and knead more. Add burghul, meat, onions and a cube of ice to food processor. Pulse three times.

burghul: cracked wheat #1

Kibbi filling:

1/4 c. pine nuts
2 Tbsp butter
1/2 pound ground beef
1 medium onion finely chopped
1/8 teaspoon cinnamon
1/8 teaspoon allspice
Salt and Pepper

Brown the pine nuts in the butter until golden. Add meat and sauté. Add onions and spices and cook until onions are done.
Cool filling. Form kibbi with bulbul into balls. Make a hole with your finger in the dough and rotate creating a pocket. Fill with pine nut beef stuffing. Close the hole and form a ball. Deep fry until golden.

Tzatziki:

1 qt of yoghurt drained overnight
2 cloves micro planed garlic
1/2 bunch mint - chopped
tsp sumac
tsp olive oil
3 tbsp lemon juice and zest
salt and pepper

Mix all ingredients and chill for one hour.

Harris Ranch Beef Clover Stornetta

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