by flavord1 | Mar 9, 2016 | Foundations
Is there anything Yogurt Sauce doesn’t go with? In our opinion the answer is a resounding no, which is why we’ve labeled it a Foundational recipe. Use this Yogurt Sauce to create Ablama or Kibby Lebanieh, and other dishes. Whatever you do, just make sure that you use...
by flavord1 | Mar 8, 2016 | Foundations
Replace homemade Tomato Sauce with (dare we say it) a jar of marinara from the grocery store? You must be kidding. The flavor profile of this sauce is worlds away from anything you may have sampled in Italy. Ciao, pasta. Hello, Vegetarian Grape Leaves and...
by flavord1 | Mar 7, 2016 | Foundations
Vegetarians and meat-lovers alike have called themselves fans of this Meatless Stuffing, which imparts a tomato-packed punch of flavor to every batch of Stuffed Grape Leaves it comes into contact with. With proteins including chickpeas and pine nuts in the mix, this...
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...
by flavord1 | Feb 4, 2016 | Mains
“Speed Scratch” Kibby Lebanieh Mix ½ cup Yogurt Sauce with ½ cup Noodle Rice in a bowl. Top with two Kibby Balls and cover with an additional ½ cup of yogurt sauce, then wrap with plastic and heat through in the microwave and enjoy. “Instant” Kibby Lebanieh for...
