From borrel@ludvigsen.hiof.noTue Mar  5 17:51:45 1996
Date: Sun, 28 Jan 1996 21:49:30 +0000
From: Borre Ludvigsen <borrel@ludvigsen.hiof.no>
To: borrel@ludvigsen.hiof.no
Subject: [Fwd: How to make vegeterian Kbeb]


  [ Part 1: "Included Message" ]

Date: 27 Jan 1996 23:50:33 GMT
From: Cynthia Moe <cindymoe@halcyon.com>
Newsgroups: soc.culture.lebanon
Subject: How to make vegeterian Kbeb

Just like any other Lebanese receipe, measurements are relative to the potency
and consistency of ingredients. You need to experiment a bit with this stuff :-)

You start with a pumpkin (size is relative to appetite). Slice up the pumpkin in
large enough silces to fit in a pot, add water and salt and boil. Once the
pumpkin is tender, remove from water and drain real well (this stuff retains a
lot of water) and run through a blender. The end result should be an orange
paste.

Now you're ready to start making the Kbeb. Mix the pumpkin paste with some
Bourghol (do not pre-wet the bourghol). The amount of bourghol is up to you,
some like a lot, some like less, until you're happy with the consistency of the
resulting dough. (while mixing add an occasional pinch of flour every once in a
while).

Now you can make the stuffing. You need the following ingredients:

- Sele' (you can substitute spinach)
- Garlic - Smashed the Lebanese way with a just a touch of olive oil and salt.
- Onions - sliced real fine
- Whole garbanzo beans (boiled and peeled, or you can use the canned stuff if
you're in a hurry).

Start by saute'ing the garlic and onions in a frying pan, until the onions are
brown (it is real easy to burn the onions at this point). Next add the Sele' or
Spinach. Sautee until tender, add a little lemon juice.

Now comes the hard part, you have to make Kbeb out of the dough produced earlier
and stuff them with the stuffing produced in step 2. From this point on, you can
either fry the Kbeb, or boil them in Laban (you can add some more garlic and
dried mint if you do this). Warning: if you make Kbeb b'laban, make sure that
the kbeb dough is not soft (you can also fry them first before adding them to
the laban).

Enjoy.