1 lb ground lamb or beef
1 1/2 cup bulgar (ground wheat)
2 medium onions, chopped fine to med
1/2 cup pinenuts, optional
1/2 cup olive oil
1/4 tsp allspice
1 salt
1/8 tsp cinnamon
1 flour, about 1/3 c. or more
1 paprika
Directions
Preparation : In heavy pan, combine meat, onions, allspice and
cinnamon on medium flame and cook until all the pink is gone. Keep
pressing meat so pieces of onion disappear, about 10 minutes. In a
bowl, soak bulgar in warm water to cover. Cover bowl; let stand
until all the water is absorbed, about 15-20 minutes. In bulgar,
drain all water (if any is left). Combine flour, salt and olive oil.
Mix so that ingredients stick together. Grease baking pan with oil.
Spread half the bulgar mixture on bottom of pan. Put meat mixture on
top; add pinenuts. Top with rest of bulgar. Cut into squares and
sprinkle with paprika. Bake for
30 minutes at 350 degrees.
Servings: 1 servings
Lebanese Kibbee In Pan Recipe brought to you by Recipe Ideas
Categories: Lebanese
The History of Recipes
We are able to read the history of `recipes` back into the far past, in truth as far into history as the Egyptians, and quite possibly further than that. Having said that, generally, these early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of 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 making those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks used a good variety of herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and dill. As we move on, we have two interesting recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is served today, but instead descriptions of the types of food on the menues of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new foods and spices led to a torrent in manuscripts on cookery, some of which are kept safe in private collections. During the next few centuries, the rich families of the West tried to serve up the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking publications were increasing in popularity due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Lebanese Kibbee In Pan recipe.
