My friend Fran, who lives in Israel, has been kind enough to send me a box of foodie goodies, which I’m really excited about – spices, which are either unobtainable, or exorbitantly priced, over here – za’atar, baharat and hawaij.
Vanilla pudding mix, which is used in a few of Carine Goren’s recipes, is not really available here in the UK, unless I order online, or buy the American ‘Jello’ brand in the little box, from places with fancy food halls such as Selfridges or House of Fraser.
Fran also included some cute little disposable paper baking cases, some for cupcakes and some larger ones, suitable for making the chocolate pear puddings in Carine’s book. As soon as I can get my hot little hands on some tiny pears, I’ll be making these.
I had some kind of exuberant vision of making kibbe, a suitably Middle-Eastern dish, to kind of celebrate the arrival of my box of goodies, and as a virtual way of saying thank you to Fran for being so kind, but things didn’t work out quite as I’d planned…….
The kibbe are in the bin.
They were overwhelmingly greasy, crumbly and smelt heavily of lamb, which I hasten to add, I usually like the smell of.
My husband took one bite, pulled a face, which looked like he’d just stepped on, or tasted something very unpleasant, put his fork and plate down and refused to eat any more.
Kibbe are supposed to be a dish of layered bulgar wheat mixed with lamb mince and pounded (or processed) to a paste, with added spices, layered with a filling of, again, lamb mince, fried with chopped onions, pine nuts and spices, covered with lots of butter, fried in lots of butter and baked until golden brown.
They sound delicious…I don’t really know where I went wrong….
I should have realised when I was adding butter and more butter, with fatty lamb mince.
Well, as they say, you live and learn.
I don’t think I’ll be in a hurry to make these again.
From Nadia Sawalha’s book ‘Stuffed vine leaves saved my life’.
Marks out of ten? 1.
Would I make them again? No, unless I found a very different recipe on personal recommendation!
Would I do anything differently? Can’t really answer my own question, as I’m not making them again.
Have a look at this old 2007 post – Coco, the burlesque wonder cake.