A Taste of Lebanon

My mother worked as a dispatcher for a trucking company for 34 years and became quite good friends with the family that owned it. I remember when I was younger going with her to her company picnics. The owners were Lebanese and introduced my mother and I to a whole new culture and a new array of foods that would fill our senses and leave us wanting more for years to come. Here is an example of one of the many dishes we grew to love and start preparing in our own kitchens. Kibbee is a grain and meat dish very aromatically spiced, enjoy.

Baked Kibbee (Lebanese)

2 lbs. very lean top round steak, ground twice

1 cup of bulgur (cracked wheat), soak in warm water until soft then drain about1 to 2 hours.

1/2 green pepper

2 med. Onions

1 handful mint (dried or fresh)

Salt & pepper to taste

1/2 tsp. cinnamon

1/2 tsp. allspice

1 tbsp. cumin

1 tsp. basil

In blender blend green pepper, onions, mint and all spices (Do not completely liquefy, leave some fine pieces). Add this mixture to meat and mix all together with drained wheat. Add ice water as needed to soften the mixture lightly. Grease a dripping pan with oil; lay in the meat mixture evenly. Cut into squares then cover lightly with oil and bake at 400 degrees for 30 to 45 minutes.

Urtice/flickr