Lebanese article??

[Denise]

Has anyone tried any of these recipes? I want to make the one using ground lamb (kebahl?) for company tomorrow. Does anyone know if it is good?

[lorilei]

I'm going to be evil and redirect your question...

I believe there are a couple of reviews for this dish under the thread "OCTOBER REVIEWS". You might check there and see if those reviews match your needs.

[Denise]

Not evil at all! I'll check right now....
Maybe I'll see you there!

[SandyDee]

Denise, I am Lebanese so I can only tell you this. I haven't tried this particular recipe but after reading it, it has all of the same ingredients in it as the recipe our family has used for years (aside from the pomegranate molasses)and it has always been one of my favorite dishes. If you try it I would love to hear your opinion. I may have to input my family recipe into MasterCook to see what the nutritional information is on ours. Good luck.

[This message has been edited by SandyDee (edited 09-26-2000).]

[MaryH]

I second SandyDee's comment. My husband is Armenian but a lot of what we cook is an amalgamation of Armenian/Lebanese food. The ingrediants as I read them in most of the recipes are pretty much the same. I so glad there's finally a falafal recipe!


[This message has been edited by MaryH (edited 09-28-2000).]

[Denise]

Okay, I still can't spell the dish (Kebbah?) but I can say that it is good. It was fairly simple to make and I loved the cinnamon and allspice. This is a great unusual dish for company, though I would make sure they like lamb first.

[SandyDee]

Hi Denise, I am so glad you liked it. If you like the mix of spices, they are regularly used in Lebanese cooking. I posted a main course green bean dish that uses the same spices and you serve over rice. I posted it on the green bean thread. You can make Kibbeh with beef, but it loses something for me. I think lamb makes the dish. Happy cooking http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by SandyDee (edited 09-28-2000).]

[MaryH]

Variations on a theme.

The kibbeh is known in Armenian cooking as kirftah (phonetic spelling). The ingrediants (except for the molasses) are basically the same. The lower fat version is to bake it like is described in the recipe and I do know some people who do. However, there is another version which has you take the bulgar and shape it by hand into what look like little footballs. Then you hollow it out with your thumb, leaving a space that you can fill with the neat mixture. Then you pinch the bulgar over the meat mixture and you have your little football. (It is easier to demonstrate this then write it but it also takes some practice to get knack of hollowing out the bulgar.) Think of a little empanada that looks like a football. The kirftah can then be placed on a cooking sheet and baked like this or (my favorite) deep fried. They make great appetizers. Also we usually use ground beef as we make them quite a lot but I do think the lamb tastes better.

[Mary N]

I love lebanese food, but hesitate to make recipes requiring Tahini as the recipes require so little and I wouldn't know what to do with the rest. Does anyone know if it keeps well? How long does it last in the refrigerator? Can I freeze it in small portions?

[MaryH]

I have a jar in my cupboard that I hesitate to think how long its been there - at least 6-9 months if not more. It keeps fine, although its like natural peanut butter in that the oil will separate and come to the top. All you need to do though is stir it. Don't know if it freezes as we always just keep it in the pantry.

mary

[misstapioca]

I made the Shawarma from page 109 tonight and it was so good. i baked the lamb till med-rare and the marinade was perfect. i also found wonderful pita's at my grocer which were thick and very flavorful. What a pleasant meal!

[Ohioan]

I think I posted this on an earlier thread, but I may as well give a "made it a second time" report: the ful medammes is very good, although the second time around, I used a little less oil. Ah, yes, the recipe has held up to the grueling "second time around" test, always a sign of something good. http://www.cookinglight.com/bbs/smile.gif

Cheers, Phoebe

[misstapioca]

The Tabbouleh was a refreshing salad. i increased the amount of bulgur to 1/2 cup though. the bulger was crunchy and nutty, the addition of the cinnamon and allspice was unique and it tasted good. Will definitly make this again. this is good for the folks who have an abundance of tomatoes in thier gardens right now.

[SandyDee]

Maryh is right, I have a jar of Tahini in my cupboard that has been there for close to a year and it is still good. It is exactly like natural peanut butter. But you can use it for so many things. It makes a great salad dressing or a good topping for Salmon. I don't know if I would freeze it though, I can't imaginet he consistency being right after that. But I admit I've never tried it.

[misstapioca]

i made the Falafel to the letter. i did not like it. i will never make it again. When i made it into patties, they had trouble sticking together. i had to use too much olive oil to cook these babies! the yogurt sauce is tasty though..
i sure wish someone down here would sell ground lamb..geez it doesn't have to be fresh ground, i would accept it in one of those tubes even...
Does anyone know if you can buy lamb online at a reasonable price?
About the Fava beans recipe..DO NOT EAT THESE IF YOU ARE PREGNANT OR NURSING, it has been linked to birth defects, hyperbilirubinemia, etc..

[This message has been edited by misstapioca (edited 10-06-2000).]

[kendra]

I don't know if I should admit this....but I have a jar of tahini that has been in my fridge for over a year. I used it for the Shawarma recipe last week and I'm still here to tell the tale. I used beef as I could not find lamb that was unmarinated in my lame grocery store (boy do I miss the grocery stores of Chicago in my new home here in Ohio - major difference in diversity of food readily available!).