Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Tuesday, May 24, 2011

Barbara in Zghorta Preparing Kebbeh "Helwe w Morra"

I absolutely love Suzanne, why? because she flows with positive energy all the time. You can't help but squeeze her to death - she's so cute!!! Anyway, I've learned through all this experience that rarely do you find people who cook that are not sympatico! I say rarely because unfortunately a few exist. I won't go into that now. The goat herders and their family I met during this trip really touched me. Barbara, the little girl is very smart but unfortunately her and her siblings cannot go to school because they are not declared legally. They need our help. They are growing up without an education and I think that is a real shame. I will try to do my best to do something to help with the help of my friends Sarkis and Suzanne. I'll let you in on a little secret, "this is the best kebbeh nayeh in the world!" I'm sure you can tell how much I enjoyed it. I really love my job!

Here are the ingredients for Suzanne's kebbeh recipes:

Ingredients for the Kebbeh bi Sanniyeh:
for a 60 cm cooking tray

1 1/2 kg of meat (cow) - ask the butcher for "habra" ground twice! If you ground the meat at home, add 1/4 cup of ice cubes when turning the food processor.
4 1/2 cups of burgul (1 kg)
1 tsp of salt

for the filling:
1 large ground onion
1 1/2 tsp of 7-Spice mixture
2 tsp of salt

Ingredients for the Kebbeh Nayeh:
1 kg goat meat
1 cup of burghul
1 1/2 white pepper
1 ground onion
The best way to learn is to help out
Kebbeh bil saniyeh before it's cooked
The Doueihey family with my daughter Maria
Can you taste it??????
Shooting for the show
Love this romantic setting
Thanks Michele! 

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