Cherbah Arabic Food

KIBBEH RECIPE (HOW TO MAKE KIBBEH)

Steps:

• Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
• Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
• Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
• Remove the kibbeh dough from the fridge.
• To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
• With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
• Chill the stuffed kibbeh for 1 hour.
• Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
• Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!

CHERBAH (ARABIC)

Steps:

• Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
• Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
• Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
• Serve the soup hot over 1 slice of bread.

MAKLOUBEH

Steps:

• Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
• Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
• Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
• Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
• Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
• Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
• When it done drain the stock in other bowl or pot and put the chicken on a plate.
• Wash the rice and drain; do not soak.
• Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
• Add half the eggplant over the rice (layering).
• Then add some more rice on top of the eggplant (layering).
• Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
• Now add the stock.
• Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
• Then cover and bring to a boil for about 6 to 8 minute.
• Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
• When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).