Lebanon

Melting Pot

Lebanon is located in the Mediterranean east coast and is at the meeting point of three continents: Europe, Asia, and Africa. Lebanon has been the crossroad of many civilizations; the traces of which can still be seen today in its magnificent ruins and great cultures.

Mirna Kabbara is the wife of HE Fawzi Kabbara, Lebanon’s Ambassador to Saudi Arabia. They have three daughters. She enjoys preparing Lebanese meza and healthy homemade dishes.

The most famous Lebanese salad made of parsley, tomato, mint, onion and burgol.

Ingredients Preparation

3 6 1 1 ¼ 1 bunches fresh parsley red tomatoes, minced bunch mint white medium onion, minced cup burgol ground wheat red chili pepper (optional)

Sauce

¼ ⅔ cup olive oil cup lemon juice Ground black pepper Salt Clean and finely chop the parsley, tomatoes and onion.

Put all the ingredients together in a bowl.

Add the olive oil first, mix and then add lemon, salt and pepper.

Kibbeh is the most famous Lebanese dish, made of meat, burgol and spices.

SERVINGS

5

TIME METHOD

1:15 MIN BAKED

Ingredients

DIFFICULTY

MEDIUM

cups burgol wheat fine ground pound ground sirloin pound ground lamb large yellow onion tablespoon salt tablespoon ground black pepper tablespoon ground cinnamon 4 1 1 1 1 ½ ¼

Filling ingredients tablespoon butter pound ground sirloin pound ground lamb medium yellow onion cup pine nuts tablespoon all-purpose Lebanese spices 2 ½ ½ 1 ¼ 1

Preparation

Pre-heat oven to 400 degrees. Prepare the meat mixture for the base of the kibbeh as follows: Blend the onion and spices in a food processor. Add the lamb and the sirloin to the food processor and mix thoroughly. In a large bowl, mix the rinsed burgol and the meat preferably with your hands. If the mixture is too sticky to work with, dip your hand in a bowl of ice water. To make the filling:

Melt the butter in a large deep skillet over medium to high heat Add the sirloin and lamb along with the spice and sauté until the meat is cooked through. To form the baked kibbeh:

Spread half of the base meat mixture on the bottom of the baking dish. Spread the filling on top of the base layer. Finally spread the remaining base meat mixture on top, pressing down with wet hands to create a smooth top. Slice the kibbeh diagonally to form small diamonds, then cover with additional melted butter over the top. Bake until the meat is fully cooked, which may take about 40 to 45 minutes.