Posts Tagged ‘Kibbeh’
Kibbeh Sahnieh in a Round Pan
Learn here how to cut a round kibbeh sahnieh into diamonds! To make this classic Lebanese kibbeh sahnieh, use a large pan, 14-16 inches, and layer the kibbeh with a lemony meat and onion filling. Bake and broil until deep golden brown, and you’re golden too! While I’ve been diving in whenever possible lately to…
Read MoreBest Lebanese Recipes for Easter, a glass of ice water, and a word of thanks
It has always struck me that the first thing that happens whenever someone walks up the front steps and enters the home of anyone in my family, they are welcomed with a tall glass of ice water. It’s our pineapple, our refreshment. As my father used to say: don’t even ask them. Just put the…
Read MoreFavorite Lebanese Recipes for Fall; it’s all about balance
Hello fall. Hello pumpkin and low-lying morning fog. Hello to you too, quiet; whenever you come home, I realize how much I’ve missed you. Hello chill. Hello chill? Um, not so much. My greeting is less “hello” and more “get the expletive away from me.” I have never been a friend of the cold. Can’t…
Read MoreKishk Soup with Garlic
There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the…
Read MoreYour favorite recipes of 2012, and a new way to find them
It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to get the goods. The most popular post since the day it was published is for…
Read MoreKibbeh Footballs, Arras Kibbeh
Kibbeh footballs, or “arras kibbeh” is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nut mixture. Read more about kibbeh meat here, and kibbeh recipes here and here. Try poaching uncooked arras in laban, comfort food at it’s best.…
Read MoreA Fall Football Menu: Tailgating, Abood-style
When you grow up in a college town like I did, you end up spending all of your fall Saturdays in the stadium watching football games. That was fun…but let’s face it, the tailgate party before the game has always been the bigger attraction for me. I loved going to Spartan stadium with the whole…
Read MoreIngredient: Cinnamon
When you are eating a delicious Lebanese dish and you find yourself asking, as people often do, what it is you taste that you can’t seem to put your finger on, the answer is often cinnamon. For many, cinnamon is associated with sweets and sweets only. But cinnamon in Lebanese dishes lends a distinct savory…
Read MoreBaked Kibbeh: You say meatloaf, I say meatlove
Baked Kibbeh is a Lebanese tradition and a favorite way to make kibbeh. This savory dish fills the kitchen with an unforgettably delicious aroma while it’s baking. We like to eat kibbeh raw (kibbeh nayeh) the first day it’s made, then bake it in a sahnieh the next day. We aren’t the only ones making…
Read MoreKibbeh Nayeh, the raw truth
Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. Try this beloved Lebanese dish and see how simple and delicious it is! I never knew I was eating raw meat. Or maybe it was just that I didn’t think that “raw” was something worth noting. I simply knew it was good,…
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