2 cup cracked wheat
2 lb ground lamb or beef
2 large onions
2 tsp salt
1 tsp black pepper
1 tsp ground cinnamon
Directions
Wash wheat several times in cold water. Allow wheat
to stand in water for about 1 hour. Grind meat and
onions fine. Mix with seasonings and wheat. If
necessary, moisten hands in small bowl filled with
cold water. Thorough mixing or kneading of the mixture
is very important. Kibbi may be fried, baked plan,
broiled or baked with a filling. When using a filling,
spread half of kibbi into 10x10" pan that has been
greased with butter; be sure to bring mixture all the
way to the edge of pan. Add filling. Top with other
half of kibbi. Run knife around edge of the pan to
help seal layers together. Cut, no deeper than top
layer, into diamond shapes. Dot with butter and bake
at 400~ for about 30 minutes or until brown. Serves 10
to 12.
Servings: 12 servings
Kibbi Neeyee (Basic Kibbi) Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into the far past, in truth as far as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and dill. As our culinary historical trip moves to more modern times we have two interesting cookery books published in the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the wealthy. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and rosemary. The introduction of these new tastes created an explosion in publications on food, many of which are now in private cookery archives. Over the next few centuries, the upper-class families of Europe tried to lay on the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cooking books are increasing in popularity as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Kibbi Neeyee (Basic Kibbi) recipe.
