Middleeasternkibbehpitas Recipes

MIDDLE EASTERN KIBBEH

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

MIDDLE EASTERN KIBBEH PITAS

Steps:

• In a food processor, chop onions, pulsing until grated. Add parsley and chop again, using on/off turns.
• Add ground lamb (ground beef can be substituted) along with cinnamon, saffron, salt and pepper. Pulse until combined and mixture is a smooth paste.
• Using metal skewers, taking a ball of approximately 2 tablespoons of mixture, place on skewer, press it along the skewer to make an oval of approximately 4-inches long. (It is easiest if you use a grilling rack in case mixture falls off). Repeat with remaining meat mixture.
• Preheat grill or broiler.
• Grill skewers for 2 minutes on each side or until crisp on the outside.
• To serve: on a large serving platter, place warmed pita breads, onion slices, salad greens, hummus and yogurt mixed with mint (if using) and meat. Fill pitas with choice of accompaniments.

SHAKSHUKA (MIDDLE EASTERN BREAKFAST DISH)

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
• Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.