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 0 minutes or until brown. Serves 10 to 12.
Servings: 10 servings
Kibbi Neeyee Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, certainly as far back into history as early Egypt, and quite possibly further than that. However, these, ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are a few stone tablets in ancient Sumerian which show 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 those who drank it feel `blissful`. Moving our culinary historical trip onwards, there are a couple of interesting cookery books dating from the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals on the tables of the rich and wealthy people of those days. In the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new herbs and spices led to an outbreak in recipe manuscripts, some of which are kept safe in private collections. Over the next few hundred years, the powerful families of Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 1900s, recipe publications were increasing in popularity mostly due to more people being able to read, people having more leisure time and having more disposable income. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kibbi Neeyee recipe.
