Kibbeh Bil Kishik, an authentic traditional Lebanese dish.
From the name, you might think it’s a hard and sophisticated recipe; on the contrary, this recipe is extremely easy. Always have some kibbeh balls prepared before hand in your freezer and the rest will be done in just 10 minutes.
You can find kishik in pantry shops or order it from some villages. The one I used for this recipe, I ordered it from a relative living in a village called “Qartaba”- Jbeil district.
- - 1 cup kishik
- - 5 or 6 cups water
- - 10 kibbeh balls (prepared before hand for the freezer)
- - 1 onion, chopped
- - 10 garlic cloves, chopped
- - 4 to 5 cabbage leaves, chopped
- - 1 tablespoon olive oil
- - salt to taste
- 1. Boil the kibbeh balls in water with some salt (half cooked).
- 2. Saute the onions, garlic and cabbage with olive oil.
- 3. Add the kishik powder and stir until the kishik color gets a bit golden.
- 4. Add the water and salt. Boil until the kishik thickens, around 30 minutes.
- The kishik sauce thickness depends on taste. If you love it thick, boil it further, if not then 30 minutes will do. I usually don't like it too thick (more of soup like).
Do you want to know how to make your own Lebanese Mouneh?
Then don’t miss this Mouneh course held at Mezzanine Cafe – AltCitythis Saturday 20 September 2013.
During the Mouneh course, Madame Renee Breitheh will be covering the following topics:1- How to make your own tasty “kechek”
2- How to prepare “makdous” (eggplant and green beans)
3- Mixed vegetables pickles and the secret how to conserve them for years
4- How to prepare labneh in oil
5- All you have to know about the best season to start preparing your Mouneh and how best to conserve it
Madame Renee will be ready after the course to answer all your questions and for your Mouneh inquiries.
Brunch: 25000 LL (open coffee/tea, juices, and our special Mezzanine sangria cocktail!)
Mouneh course: 5000 LL
Place: Mezzanine-AltCity, Hamra, Montreal Bldg, Floor M
Time: Saturday, September 21th, 9 am to 2 pm
For more info place call Paula at 03-860775
The Manoushe is a traditional Lebanese pie; initially know as the Thym Pie.
It’s a traditional street on-the-go food found everywhere and on all streets of Lebanon. It’s usually eaten on breakfast.
The Manoushe has evolved over the years. It’s now made with different ingredients and flavours. Flavours include: Lebanese Thym, Cheese, Kishik, Spinach, Lahm b Ajeen (Meat), Eggs, Awarma, kafta etc.
Those flavours evolved to include a mix of cheese & thym, cheese & tomato sauce, thym & labneh, thyme & hot pepper paste, shanklish, Bulgarian cheese, Feta Cheese, kishik with awarma, Kishik with walnuts, purslane, eggs with awarma, awarma with labneh, kafta & Cheese, kafta & Hommos, soujouk, soujouk with eggs etc…
All those combinations developed with the development of consumer preferences; some people prefer it plain, others with extra spices, extra lemon, cocktail etc…
It has been also transformed into a dessert pie, with chocolate, halawe, sesame and butter, honey and their combinations with fruits such as bananas or dried fruits and nuts…
If we consider a regular thym manoushe of around 150g (the dough); that means the dough alone is around 5 exchanges of carbohydrates, which is equivalent to 2.5 loafs of medium sized Lebanese bread. Thus, if you eat a manoushe you’ll be consuming most or all your carbohydrates (of course depending on each individual daily intake requirements) in a single meal, not taking into consideration the stuffing yet.
That being said, if you have the choice to chose between two manoushes of the SAME size (diameter) and the same type; yet one is of a thinner version (made of less dough) go for the thinner one…