Tasty Baked Kibbe (Kobeiba Shamy)

This is one my favorite dishes that Gedo makes.   There are probably endless variations to this dish, but I love this version.  Not only is it great the day you make,  the leftovers freeze really well.  We enjoy eating the kibbe with a little yogurt dip and hummus.  It is great as a lunch leftover since it can be served at room temperature.

This dish is also very healthy because the burgul wheat is high in fiber, it is baked so it is low in fat. It is also very economical because the wheat helps to stretch the meat.

In Egypt, this dish is called Kobeiba Shamy. It is named after an ethnic population in Egypt, the Shamy people,  who originated in Lebanon, Syria, and Jordan. The Shamy people are famous for their delicious dishes, which are distinct in style and flavor from other Egyptian foods.

Now Gedo is actually from Jordan, so his style of making this dish is very authentic.

Ingredients:

The crust layers

• 1 lb of ground lean ground beef
  
• 2 cups of burghul #2 (Bulgur wheat)
  
• 1/2 tsp salt
• 1/2 tsp of black pepper
• 1/8 tsp of allspice
• 1/4 cup of pine nuts
  

The meat filling

• 2 lbs coarsely chopped lean beef
• 2-3 medium size onions
• 1/2 clove of garlic
• 1/2 cup of coarsely chopped parsley
• 1/2 tbsp of salt
• 1/2 tbsp of black pepper
• 1/2 tbsp of allspice
• 1 tbsp of dried oregano
• 1/4 cup of olive oil
• two 9 x 12 baking dishes
  

Directions:

1. Rinse and soak the burgul wheat for about 30 minutes in lukewarm water.  I like to use the #2 burgul because it is coarse giving the dish a nice texture.  Gedo uses the finer burgul.  This is just a matter of preference.
2. Trim and coarsely chop the lean beef. 
3. Set the beef on a paper towel which will help to soak any liquid from the beef.  This will ensure that the beef brown nicely, rather than be steamed in its own juices.  Set the meat aside.   If you are short on time, you can substitute this ingredient with ground beef.
4. Coarsely chop the onions.Clean and trim the parsley. 
   
5. Coarsely chop the parsley.

4. Finely chop the garlic.
5. Preheat the oven to 400 F.
6. Using a large sauce pan, heat it on medium high.  Add 2 tbsp of olive oil and brown the coarsely chopped beef.
7. Mix in the salt, pepper, oregano and allspice. 
   
8. Once the meat is nicely browned, add the chopped onions and garlic.  Cook them for a few minutes, until fragrant.
9. Drizzle 1 tbsp of olive oil into the beef mixture.  Mix the parsley in and cook until the parsley is wilted.  Remove from the heat and set it aside.   

10. Drain the burgul and place in a large container.  Add the ground meat and the salt, pepper and allspice for the crust.  Now for some fun.  You need to thoroughly incorporate the beef with the burgul.  This is best done using your hands.  Kneed the mixture with your hands until it is completely mixed together.  It should have the consistency of dough.  Divide the mixture into approximately 4 portions.  Two of the portions will be used for the bottom layers and 2 will become the top crust for the dishes.    
11. Drizzle about 2 tbsp of olive oil into each of the 2 baking dishes.Take 1/4 of the crust mixture and press into each of the baking dishes.  Use your hands to work the mix into a nice even bottom layer.  There should be no gaps in the layer.
12. Diviide the cook meat mixture between the 2 dishes.  Spread it even over the dishes.

   

13. For each of the top crust layer, take a small quantity of the mixture and form a flat patty with your hand.  Careful place it on top of the other layers.  Continue until you have cover the entire dish.  You will have small gaps as you cover the layers with the final crust.  Repeat this process for the remaining dish.
14. Fill a small bowl with water and wet your hand.  Take your wet hand and careful smooth the top layer of the dish until all the small gaps have been fill in.  Do not press hard.  It should be a gentle smoothing over.  Continue doing this until you have a nice smooth top layer.
15. Using a sharp knife, first score the dish into 3 lengthwise sections and 4 crosswise sections.  When you are satisfied with the size of your sections, Cut the sections all the way through.
16. Place a few pieces of pine nuts onto each portion.  Gently press the nuts in.
17. Bake for about 30 minutes in the oven.  You will know that the dish is done when the top becomes a nice golden brown.  
    
18. Cool for about 10 minutes and serve with yogurt sauce and hummus.
19. One of the dishes will generously serve 4-6.  The other dish can be refrigerated or frozen.

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Latino Lasagna AKA Taco Casserole

This dish is one of my favorite ways to use up leftovers. This is a variation on Lizabetti's Light and Healthy Enchiladas and it is made from leftovers from Lizabetti's Healthy Tacos. While the dish is similar in concept to the enchiladas, but the different shape gives it a whole different taste and texture.  We used to make this dish in college, but then we just called it "Taco Casserole". It is a very satisfying and filling dish and still very healthy.

This meal makes a great weekday dinner and and is a perfect work lunch the next day. I got several lunches out of the one meal, I guess you call that second order leftovers. It also heats up very well in the microwave without losing flavor.

I like to serve it with guacamole, sour cream, and fresh salad greens. For a little extra zing, also serve some of the warm sauce on the side . I also highly recommend that you go with corn tortillas for a more authentic Mexican taste. 

Like all leftover recipes, the ingredient quantities are just a guideline, you should use what you have.


Ingredients:

• 8 oz Taco meat from the Healthy Taco Recipe
• Spicy black bean dip, I like Trader Joe's, but you can use leftover refried beans as well.
• 8 oz shredded sharp cheddar
• 2 cups Left over (or fresh) Chunky Salsa
• 1 14 oz can of diced tomatoes.
• 1 Pinch cayenne
• 1 Pinch chili powder
• 1 Package high fiber tortillas or corn tortillas. You can also use the left over taco shells from the tacos.
• 1 Cup cooked rice. Usually I have some left over in the fridge.

Directions:

Sauce:

1. Place the Salsa and diced tomatoes in a pan
2. Simmer on low until tomatoes are soft, about 15 minutes.
3. If desired, add cayenne and chili powder.

Construction:

I like to use a heavy Creusete baking pan, you can also use glass, ceramic, or metal.

1. Pre-Heat oven to 375 ^oF(191 ^oC).
2. Place a thin layer of sauce on the bottom of the pan. This will prevent sticking
3. Cover the bottom with tortilla shells. Cut them to shape to ensure that you cover the entire bottom.
4. Place a layer of the bean dip.
5. Place a layer of rice, followed by a layer of meat.
6. Add a layer of cheese and top with another layer of tortilla's.
7. Add another layer of sauce and top with the rest of the cheese.
8. Bake for 45 minutes at 375 ^oF(191 ^oC).

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Red Saffron Makes Red Rice

This is my my daughter's favorite rice dish. She likes the brilliant red color of the rice as well as the nutty, fragrant saffron flavor. It is a common side dish for many of our holiday feasts. In our family we look for any excuse to have a feast and this dish is an easy way to brighten it up.

To get this color you must have the right type of saffron. I got mine when I was visiting Luxor, Egypt as part of a Nile cruise.  Only the dark red saffron will give this color, however regular saffron gives a yellowish orange color which is also quite appetizing. You can probably get it in a Middle Eastern market or a gourmet shop.  

This side dish is served with many of the recipes on this site, partially for its looks, but also because we love the taste. It goes great with Middle Eastern dishes, but can be served with just about anything. Here are some dishes with which we serve this rice.

• Fet-Ta : Egyptian Lamb Feast
• Herb Crusted Dover Sole
• Chicken Cordon Bleu
• Honey Stung Chicken Breast Satay
• Okra with Lamb Shanks

Ingredients:

• Two Cups Jasmine Rice
• 1 Teaspoon Red Saffron 
• 2 tsp Chopped Garlic
• 1 pat butter
• 1 tsp olive oil
• 1 tsp salt
• 2 Cups beef, chicken, turkey or lamb stock. Choose the stock to match the meal. Use water if you are vegetarian, it works fine.

Directions:

1. Heat the pan to medium-high heat and add the butter and oil. 
2. Heat until the butter melts and just begins to sizzle.
3. Add the rice and fry in the butter/oil mixture.
4. Add the saffron, salt and garlic. Mix in thoroughly.
5. Add the stock or water, stir.
6. Since the rice is hot, the stock will probably come to a boil almost immediately. Otherwise bring it to a boil.
7. Turn down the heat to low (about 2.8) and cover.
8. Cook until all the liquid is absorbed and the rice no longer makes a simmering sound. About 15 minutes.
9. Turn of the heat and let the rice stand covered for about 10 minutes to absorb the steam.
10. Stir the rice so that the red color is uniformly distributed.

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