2 lb raw kibbee
1 lb meat filling
1/2 cup onion
1/4 cup pine nuts
1 pinch cinnamon
4 tbsp olive oli
Directions
Pour 2 T. olive oil in bottom of 9x13 in pan. Divide raw kibbee in
half and press half into pan. Cover with meat filling and press
other half of kibbee on top. Spread remaining olive oil on top. Bake
until deep brown at 375 degrees.
Meat filling: Coarse grind 1lb. beef or lamb ( I prefer Lamb for
filling) Brown pine nuts in butter and add onions until translucent.
Brown meat with pinch of cinnamon. Combine with pine nuts and onions
Serve with plain yogurt.
Things I forget to tell you: Just before kibbee is ready to go into
oven, score the top layer(about 1/2 inch deep) into 2 inch squares.
Posted by Dar Rains, Fidonet Cooking
Servings: 5 servings
Baked Kibbee Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Nut; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into distant history, in truth as far back as the early Egyptians, and possibly even further. However, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans were skilled in the use of a good variety of spices and herbs, including some familiar names such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find two interesting recipe books dating from the 1300s : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is served today, but rather accounts of the types of food prepared for the rich and powerful of that time. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as basil and rosemary. These new foods and spices prompted an outbreak in recipe manuscripts, some of which still exist in private libraries. Over the next few centuries, the powerful and rich tried to offer the best banquets, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cookbooks are starting to become popular due to better eduction, more free time and being a little richer. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Baked Kibbee recipe.
