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Serves 4
1 pound/lb or about 500g of minced lean meat
2 cups of fine bulgur wheat
1 onion chopped/diced
1 teaspoon of allspice or 7 spices
Salt & pepper (about half a teaspoon of each)
1/3 cup of vegetable oil

For the filling:
2 cups of minced meat
1/3 cup pine nuts
1 cup of chopped onions
Olive oil

Prepare the filling and let it cool while layering the kibbeh, so in a pan, add some olive oil, onions and pine nuts, after 1 minute add the minced meat and the spices, salt and pepper and mix. when the meat is cooked, set the cooked filling aside.

Preparing the kibbeh:
Wash the bulgur and drain, mix with the lean meat, onions, spices, salt & pepper and place in the food processor on low until the ingredients get mixed up together then place in a bowl and divide into 2 equal portions. Damp your hands in cold water (keep a small container next to you while layering the kibbeh, cause wet hands help even layering the kibbeh in the tray). When you finish the first layer add the filling, distribute evenly, then add the second layer of kibbeh, even the layer with your wet hand. Add 1/3 cup of vegetable oil on the top, and bake in a 375 degrees F oven until it's golden and the meat is cooked. Before serving you can get rid of the excess of oil. Kibbeh needs to have enough oil to cook and brown otherwise the surface burns quickly. Serve with plain yogurt or a salad (or both :D like I do).

These are my favorite snacks: Green almonds. They can be found during a very short period in springtime, while they are still soft from the inside, so you can chew and eat the whole almond. They are a bit sour, they taste even better when they are dipped in a bit of salt. Serve along with drinks and some assorted nuts and kernels.
- Just wash them, drain them and serve. You eat the whole almond, no need to peel the skin or anything.

These green chickpeas are very healthy snacks and they are good with drinks. They are also very tasty in salads. They can be found in the produce section in Middle Eastern stores or in Korean grocery stores. You eat those raw, take off the skin or shell and eat the chickpea. Enjoy healthy snacking!

Serves 4
4 medium potatoes (any kind except sweet)
1/2 red onion
1 green onion
2 medium tomatoes
Half a bell pepper (if it's big otherwise 1 small)
1 crushed clove of garlic
1/2 cup of fresh mint
1/2 cup fresh chopped parsley
2 tablespoons of fresh thyme
Juice of a lemon
1/2 cup of olive oil
Salt & pepper to taste
A dash of cayenne paper (optional)

Peel the potatoes and cut in medium cubes. In a pan, bring water to a boil with 1 teaspoon of salt, add the potatoes and cook for 12 minutes or until cooked but you don't wanted them to fall apart. Drain and let cool. In the meantime, slice the onions and add to a bowl. Add the medium cut tomatoes, diced bell pepper, garlic, parsley, mint, thyme. Now add the potatoes, lemon juice, olive oil and all the spices and mix the salad and serve with a dash of cayenne pepper.

PS: You can skip the fresh mint and substitute the fresh thyme with dry thyme if not available during the season.

Serves 4

About 2 cups of minced meat
2 cups of chopped tomatoes (fresh or canned)
1 carrot diced (small)
1 onion chopped
5 cloves of garlic
1/2 cup of olive oil
1 teaspoon allspice
1/2 teaspoon of Italian spices
1 tablespoon fresh chopped basil (or dry)
1/2 teaspoon of chili pepper flakes or cayenne (optional)
1 tablespoon tomato paste
1 tablespoon of fresh chopped parsley
1 cup of water
Salt & Pepper to taste
Pasta (of your choice) cooked and drained

In a pan, add olive oil, onions, carrot, Italian spices, pepper flakes, salt & pepper and cook for a minute then add the meat, allspice and cook for another minute then add the garlic and cook a bit until the juices are absorbed then add the tomatoes and basil, cover and cook on medium until the tomatoes are cooked, then add the tomato paste and water and let it simmer for 15 minutes, then add the parsley and mix and serve over the pasta of your choice.

*Before serving the sauce over the pasta: In a non-stick pan add the pasta add some olive oil or butter and some fresh chopped basil or parsley. It's a great way to heat the pasta and add more flavor to it. Some garlic powder also is good. Now I did not mention Parmesan cheese because it's always on the table ;)

Serves 4

For the kafta:
1/2 pound of minced lean meat
1 small chopped onion
1 small clove of garlic chopped
2 cups of fresh chopped parsley
1/3 cup bread crumbs
1 teaspoon allspice
Salt and pepper to taste

For the sauce:
2 cups of chopped tomatoes (canned or fresh)
1 small onion
1 teaspoon tomato paste
1/3 cup of water
1/2 teaspoon allspice
1/2 teaspoon of chili pepper flakes (optional)
Salt and pepper to taste

For the rice:
1 1/2 cup of rice
3 cups of water
1/2 tablespoon of butter
Salt and pepper to taste

In the food processor, add: minced meat, parsley, onions, garlic, bread crumbs, allspice, salt and pepper for 1 minute or 2. When the ingredients are combined all together, transfer into a bowl and let it sit in the refrigerator for half an hour. After that, start making medium-small balls of the kafta. Heat a non-stick pan and start cooking the meatballs, turn them every 2 minutes until done. Set aside. In the same pan, if no juice is left from the cooked meat, you might wanna add a tablespoon of olive oil, then add the onions, allspice, chili flakes, salt and pepper, cook for about 3 minutes then add the tomatoes and let them cook on low for 10 minutes, then mix the tomato paste with the water and add it. Cook for another 5 minutes then add the meatballs and let all simmer for few minutes. (If you find the sauce thick you might wanna add a little bit more water.
Now for the rice: in another pan, add butter, then add the rice, fold them together until the rice absorbs the butter, add salt and pepper then the water and stir 1 time only. When it starts boiling, turn down the heat and let it simmer for 25-30 minutes or until the rice is cooked. Serve the rice with the meatballs and sauce on top.


authorHello, my name is MAG. I've been running this blog since 2007.
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