Sunday, April 29, 2007

CALLING KIBBEH MAKERS!


I am very interested in the food of the Middle East [ a fascination which probably began at school in London, where Jewish friends would invite me home and, from their mothers, I would learn something of their culinary traditions] and the echoes of it that you find in other Mediterranean countries.
A cookbook I use a lot is Diane Seed's Top 100 Mediterranean Dishes. [This might be an updated edition of it. The one I have was published by the BBC.] The recipes in it work better for me here than they did in the UK because of the freshness of the authentic ingredients. But I still have to send to Britain for some of the spices! For example, there is sumac in the dish in the photo which is called Syrian Chicken. According to my reading, the plant grows here but I have never seen the spice for sale in Sicily. For this recipe you line your casserole dish with flat bread and layer onions, chicken [I use thigh fillets], sumac and seasoning, drizzling all with olive oil. Then you make a lid from more bread and drizzle oil over that, too. The pane arabo on sale here is perfect for it.
I've mentioned previously that lamb is difficult to obtain here, except at Easter or from the frozen food centre. Well, last week I asked one of the nearby butchers to ring me if and when any came in and, as I was passing the shop yesterday, he rushed out and cried, "Signora! Signora! C'è dell'agnello!" ["There's lamb!"] If I had been a car, I would have screeched to a halt. So in I went and got some chops, some pieces and, for the first time since I've been here, some minced lamb. [I have frozen it all in small quantities.] One of the dishes I like to cook with minced lamb is Claudia Roden's Baked Kibbeh*. Now, as I hadn't cooked this since I left the UK, I couldn't remember all the ingredients until I looked the recipe up again [and it took me all day to find it as I had misfiled the cutting - aarrrgh!] and it contains bulgur wheat, which is not available here. What I want to know is, what can I use as a substitute? In Middle Eastern Food Roden says that there are Jewish versions of kibbeh / kubba made with matzo meal and she gives recipes for these in The Book of Jewish Food. But I can't get matzo, either! She also states that a ground rice version is made in Egypt. I had thought of using couscous. Are there any kibbeh makers among my readers who know whether couscous would work or who have other suggestions? I would be most grateful to hear from you.
There is general information on kibbeh here.


17 comments:

CityUnslicker said...

not sure couscos would work... too dry?

marymaryquitecontrary said...

I have never used it but I do know that you can use Quinoa or Inca wheat as it is sometimes called as a substitute for Bulgar wheat. www.viaggiesapori.blogspot.com/ has some lovely recipes and there was one using this a few days ago. Happy cooking!!!

jmb said...

Well I can't really add too much here, since I don't know the dish. I would have suggested couscous but I can't see quinoa (can you get that there?) being a substitute. Bulgur wheat doesn't need cooking, only reconstitution with hot water. But doesn't quinoa need cooking? Well I dashed off to check but it looks as if it would work. Cooks in 15 minutes.
I often make tabbouli and I have trouble getting bulgur wheat of the right texture. They tend to sell mainly the very fine version here instead of the medium.
Good luck with your solution
regards
jmb

Welshcakes Limoncello said...

c/u, thank you. You may well be right. Marymary, thank you, too. I will visit the site. jmb, no, I've not seen quinoa here. I make tabbouleh, too. and I find couscous works in it. Crushedbyinsoc, should you revisit the comments on this page, yours went onto the "telefonino" post - I don't know why! But I wouldn't want you to think I hadn't published it. I'll let you all know how I get on! Grazie a tutti.

Maria said...

First of all I have to say we have extremely simialar pallets even though I do not like lamb. Kibbeh happens to be one of my favorite things and my cousin makes hers with breadcrumbs dipped twice **extra fattening I know** but it seems to work! I love middle easter cook books and have quiet the collection!

Buono Appetito!*hope thats right!*
All the best always,
M

Lee said...

Couscous or brown rice, Welsh..would be suitable substitutes.

Ballpoint Wren said...

I was going to say couscous, but cityunslicker beat me to it.

Ruthie said...

No matza! Scandalous. I wish I knew whether couscous would work... I just don't know.

You're making me hungry again. I'm going to go look up that Mediterranean cookbook.

Sally said...

I don't know whether couscous would work as it's softer, but think it would definitely be worth a try, cutting down on the cooking time to allow for this. A propos the spices, do you know about the Spice Shop? This is an Aladdin's cave of delights in Notting Hill, run by a delightful and incredible lady who started off with a stall at Portobello market who now has a shop. She sells every conceivable herb and spice, including wonderful spice mixes and they have an good online system and will ship all over the world. Have a look at www.thespiceshoponline.com. - hope this helps!

Chris at 'Chrissie's Kitchen' said...

Hello again WCL! Enjoyed your photo as always, plus the unusual recipe idea. Coincidentally, yesterday I have for the 1st time also posted a little recipe, also using lamb. Do feel free to check it out! (Can't help much on the cousous, except I think it could work if you 1st saute in olive oil & chopped onion & garlic before adding the liquid.)

P.S. I'm about to organise a blogroll (I trust!) - are you happy to be on it? If so, would you care to reciprocate?

Anonymous said...

Sounds delicious, but, sorry I can't help.

elleeseymour said...

I think you will have to try out all the suggestions, a case of trial and error.

We have just had toad in the hole, roast potatoes, fresh carrots and brocoli - very English fare.

Jeremy Jacobs said...

Reminds me of my ex-girlfriends mother. Iraqi background. Great cook and wonderful kibbeh.

elleeseymour said...

It looks good comfort food too.

I'm just off for a 4 mile walk to make the most of the weather and good company with some girlfriends.

Welshcakes Limoncello said...

Hi, M. Thanks - I would never have thought of breadcrumbs. Lee, thank you, too. Yes, brown rice might work, too. Bonnie, Ruthie, Steve, thanks. I might send to the UK for some matzo, Ruthie! Hi, Sally. Yes, I know the Spice Shop as it's opposite my favourite bookstore, "Books for Cooks", isn't it? But I hadn't thought of ordering online from them - thanks. Lizzie, coming over to your blog later. Yes, I'd be delighted to be on your blogroll and am happy to add you to mine. Ellee, yes, I think I'll have to make kibbeh several times, using all the suggestions! Have a good walk. JJ, hope someone still cooks you kibbeh!

James Higham said...

Not sure I'd like you to be a car, you know.

Welshcakes Limoncello said...

Hi, James. I'm sure I would have been a very bad car!

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