by flavord1 | Mar 6, 2016 | Foundations
Lamb Stuffed Grapeleaves. Koussa. Cabbage Rolls. They all share the common denominator of Rice and Lamb Stuffing. For the best, most flavorful filling possible, we recommend using a mixture of lamb and beef with a 90% lean, 10% fat ratio for both cuts of meat. RICE...
by flavord1 | Mar 5, 2016 | Foundations
You can think of Kibby as the meatloaf of the Middle East, minus the ketchup. Lamb and/or beef, cracked wheat, and Hashwi combine to make Kibby Mixture, which can be used for both Kibby Tray and Kibby Balls. You can use 100% lamb or beef in this recipe, but we prefer...
by flavord1 | Mar 4, 2016 | Foundations
Found in many dishes, Hashwi is a foundational recipe component that is traditionally made from lamb. In the Kalil kitchen, however, we prefer an even blend of lamb and beef. Select cuts with an 80% lean, 20% fat ratio to impart extra flavor and moisture. HASHWI...
by flavord1 | Mar 3, 2016 | Foundations
TOASTED PITA BREAD Directions: Preheat oven to 350 degrees. Place on a cooling rack stacked on top of a sheet pan. Open up pita bread and place in a single layer on the cooling rack. Bake for 10-15 minutes, flipping halfway through for even...
by flavord1 | Mar 2, 2016 | Foundations
TOASTED PINE NUTS Directions: Preheat oven to 350 degrees. Spread pine nuts in a single layer on an ungreased sheet pan and bake for 8-12 minutes until golden brown, stirring often to ensure even baking. Remove the pan from oven and allow pine nuts to cool to room...
by flavord1 | Mar 1, 2016 | Foundations
HEAVY SYRUP Ingredients 6 cups sugar 2 cups water ½ tsp citric acid (also called lemon salt or sour salt; 1 TBL of lemon juice can be used as a substitute) Directions Combine water and sugar in a sauce pot and bring to a boil. Once boiling, reduce the heat to bring...
