Kibbet El Basha Km

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Title: Kibbet El Basha Km
Yield: 50 -60 kibbeh


2 3/16 lb Very lean beef, cubed
1 c Powdered rice (up to 2)
Salt to taste
1 c Toasted pine nuts
1 tb Chicken fat
Bhar (sweet Arab pepper
-found in oriental
2 Lemons , juice of

Translated by Mira Strausser (

Source: My mother, Marcelle Farhi

Grind the meat twice in a food processor until it has attained a pasty
consistency. Add powdered rice, but just enough so that the meat remains
red. Add some salt. Put it through the food processor again. The meat will
become slightly rose-colored because of the addition of the powdered rice.

Take a ladle to form the kibbeh. Open the kibbeh and stuff with mixture of
toasted pine nuts, 1/4 a teaspoon chicken fat and a 1/4 teaspoon bhar
pepper. Seal the kibbeh and form them into little flat-bottomed "hills".
Fry them brown. Put them in a large casserole, barely covered with water
and let the water boil. Add the juice of two lemons. Let them simmer on a
low flame until the water has evaporated, and the bottom is brown.

Add 1/3 cup more water to create a sauce from the browned particles which
remain at the bottom of the casserole. Cover the kibbeh with the brown
sauce (demi-glace). Serve warm.

This recipe is used during Pessach by the Sephardic Jews, since they
traditionally eat rice during the holiday.

Posted to JEWISH-FOOD digest V97 #038 by Daniella De Picciotto
on Feb 3, 1997.