Cooking
I know I don't always join the various foodie events out there; most often, I simply can't find the time. But I absolutely had to get involved with the Summer Barbecue Challenge, because Lyn is one of my favorite bloggers.
I really didn't know what to make...we, too, rarely utilize our grill, or experiment much. Then I got one of my various cooking magazines, and found a recipe for kibbeh.
Kibbeh is a major class of dishes throughout the Middle East; typically made from a shell of lamb (ground to a paste), mixed with grain (bulgar or rice can be used), and stuffed with any number of things, and grilled.
I liked the idea, but wanted to play around with it. Then I had a plan: why not combine two of Matt's favorite things? Lamb, and Persian rice.
Whenever I make Persian rice, Matt makes some sort of lamb. Putting them together? Brilliant!
Persian Kibbeh
1/2 lb. ground lamb
3/4 c. basmati rice, cooked and cooled
grated onion
aleppo pepper
Filling:
1/4 lb. ground lamb
water
1/2 c. pistachios, chopped
1/4 c. dill, chopped
finely chopped onion
olive oil, for frying
For shell: Process onion and ground lamb for shell till paste; add rice and knead till firmly smooth. Chill.
For filling: sautee onion, add lamb and cook briefly. Add some water, and cook over low heat until water is evaporate and lamb is brown and crispy. Mix in remaining ingredients; cook briefly and cool.
To form: use small amounts of ground lamb to form football shapes; stuff with filling, seal and grill till desired doneness.
Thanks, Lyn; can't wait to see what everyone else comes up with!
Blog Party#10 is less than a week away, and this month we're having a Garden Party! Cute little sandwiches, and that perfect cup of tea...won't you join us? Entries are due 18 May, that's this Thursday....can't wait to see you there!
Tagged with: Food and Drink + Barbecue + Events + Lamb + Rice
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Cooking
Summer Barbecue Challenge: Kibbeh
I know I don't always join the various foodie events out there; most often, I simply can't find the time. But I absolutely had to get involved with the Summer Barbecue Challenge, because Lyn is one of my favorite bloggers.
I really didn't know what to make...we, too, rarely utilize our grill, or experiment much. Then I got one of my various cooking magazines, and found a recipe for kibbeh.
Kibbeh is a major class of dishes throughout the Middle East; typically made from a shell of lamb (ground to a paste), mixed with grain (bulgar or rice can be used), and stuffed with any number of things, and grilled.
I liked the idea, but wanted to play around with it. Then I had a plan: why not combine two of Matt's favorite things? Lamb, and Persian rice.
Whenever I make Persian rice, Matt makes some sort of lamb. Putting them together? Brilliant!
Persian Kibbeh
1/2 lb. ground lamb
3/4 c. basmati rice, cooked and cooled
grated onion
aleppo pepper
Filling:
1/4 lb. ground lamb
water
1/2 c. pistachios, chopped
1/4 c. dill, chopped
finely chopped onion
olive oil, for frying
For shell: Process onion and ground lamb for shell till paste; add rice and knead till firmly smooth. Chill.
For filling: sautee onion, add lamb and cook briefly. Add some water, and cook over low heat until water is evaporate and lamb is brown and crispy. Mix in remaining ingredients; cook briefly and cool.
To form: use small amounts of ground lamb to form football shapes; stuff with filling, seal and grill till desired doneness.
Thanks, Lyn; can't wait to see what everyone else comes up with!
Blog Party#10 is less than a week away, and this month we're having a Garden Party! Cute little sandwiches, and that perfect cup of tea...won't you join us? Entries are due 18 May, that's this Thursday....can't wait to see you there!Tagged with: Food and Drink + Barbecue + Events + Lamb + Rice
- Lamb Meatballs Recipe
Nothing is more disappointing than a soggy french fry. There are lots of things I don’t just like crispy but extra crispy. Toast, onion rings, pizza crust, potato chips, breaded cutlets, pie crust, streusel. I could go on and on. And is there anything...
- Pomegranate Lamb Kebabs With Cucumber Salad Recipe
It's that time again! Is my blog burning is a virtual event created by a fellow blogger Alberto who came up with the idea of many people cooking versions on a single theme in the space of a day. There have been IMBB events on themes such as tartines,...
- Blog Party Warm-up: Mary's Little Lambs
Tomorrow's the big day...Blog Party's 2-year anniversary! It's been all appetizers, all week, to get the festive mood going. Today, tiny bites of lamb, served in phyllo. I wish I could tell you what was in them, but...well, they're lamb....
- All Mexican Food, All The Time
Or, Day two of our Cinco de Mayo feast! This time, it was Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce, and Pumpkin and Black Bean Soup. First up, lamb chops. (And yes, I substituted Veat for mine) Chile powder, ground cumin, dried oregano and coarse...
- Fancy-pants Dinner
I was in the mood for a slightly more gourmet dinner...something special. While browsing through recipes a few weeks ago, I came across Emeril Lagasse's Emerilized Lamb Wellingtons...that's it! First...yuck. I trimmed and sliced and handled the...