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 track the history of transcribed cooking instructions back into the distant past, in fact as far into history as the Egyptians, and possibly even further. In practice though, mostly, these ancient recipes were just very simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs made use of many different herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Moving on, there are some interesting books from the 1300s - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of those days. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted a torrent in recipe books, some of which are kept safe in private cookery archives. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Kibbi Neeyee recipe.
