Lebanese Food / Wine and Culinary Traditions

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

Saturday, January 21, 2012

Barbara In Barouk "Helwe Beirut"



It is always so special to visit my friend Razzouk and this majestic forest in the Shouf (heaven). On this occassion, we went to visit a very nice family to learn the essential to make pumpkin kebbeh (mountain-style). I say mountain-style because of the use of awarma, traditional meat preserve in the stuffing. Basically, a mixture of chopped onions, awarma, and crushed chickpeas are stuffed into kebbeh balls made with cooked pumpkin flesh mixed with burghul. The result is delicious when eaten hot as soon as the kebbeh is fried (that's another issue). Enjoy!

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