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Baked Kibbeh/Kibbeh B'zayt
For this dish, use 1/2 of the basic Kibbeh mixture. You can then use the remaining Kibbeh for Kibbeh balls in yogurt. If you want to serve baked Kibbeh for 8 people, use the entire portion of the basic Kibbeh mixture, double the amounts of pine nuts and oil, and use two 9-by-13 inch pans.
1/2 recipe Kibbeh
1/4 cup pine nuts
2 tablespoons olive oil 1) Preheat oven to 400 degrees F.
2) Thoroughly grease a 9-by-13 inch baking pan.
3) In a medium bowl, stir pine nuts into Kibbeh mixture, saving a few nuts for decoration. Spread mixture evenly in baking pan.
4) With a knife, make 4 lengthwise cuts, evenly spaced, without cutting all the way through the meat. Then make diagonal cuts the same width to make diamond-shaped portions. (Again, do not cut all the way throught the meat.)
5) Decorate Kibbeh with pine nuts and drizzle olive oil evenly over mixture.
6) Bake on bottom oven rack for 30 mins. Then move pan to top rack and bake another 10 mins.
7) Cut into squares or diamonds and serve hot or cold with salad. Serves 4. |
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Hummus and Tahini Dip/Hummus Bitahine
Hummus is a paste made from ground chickpeas, spices, and tahini - ground sesame seed. This quick and simple dip is standard fare throughout the Middle East. Canned hummus is available in Middle Eastern groceries, specialty stores, or the international or gourmet section of some supermarkets.
1 cup hummus
1/2 cup tahini, thinned according to directions on can
4 hard-cooked eggs
Olive oil
Cayenne pepper
Parsley Sprigs for garnish
1) Spread 1/4 cup hummus on each of 4 small plates. Smooth with a knife.
2) Pour 2 teaspoons tahini over each plate of hummus.
3) Cut hard-cooked eggs into quarters and arrange at the edges of the plates. Pour a few drops of olive oil in the center of each plate and sprinkle with a light dusting of cayenne pepper. Garnish with parsley.
4) Serve with pita bread.
5) Serves 4 people.
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