Ramadan 101: Day 15

As I prepare to teach a "Lebanese Feast" class tonight at Sur la Table, delicious and intricate Lebanese recipes are on my mind. Lebanon is part of what is referred to as "The Fertile Crescent". It is home to wonderfully fresh and healthy dishes that got tweaked through years of converging cultural influences. At one time or another, everyone from the Phoenicians to the Romans, Egyptians, Turks, French, and English converged in Beirut: "The Bride of the East." In addition, there are more Lebanese emigres living around the world than their are in Lebanon. That means more great Lebanese restaurants for the rest of us. One unique Lebanese specialty is Kibbeh, which many other countries in the region also offer. Although this recipe seems complicated, it is actually very easy to make. I urge you to give this one a try, and let me know the results. RECIPE: Kibbeh/ Meat Stuffed Bulgur Croquettes Ingredients: 1 1/3 cups fine bulgur 1 pound minced lamb or beef, divided in half 1 red chili, seeded and minced 1 medium yellow onion, coarsely chopped Salt, to taste Freshly ground black pepper, to taste For the stuffing: 2 tablespoons olive oil 1 medium yellow onion, finely chopped ¼ cup pine nuts ¼ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon paprika 1 teaspoon cumin 4 tablespoons fresh cilantro or parsley, finely chopped Expeller pressed corn oil or safflower oil, for frying Preparation: Place bulgur in a medium bowl and cover with 2 cups cold water. Allow to soak for 15 minutes and drain well. Place the bulgur, ½ (1/2 pound) of the minced beef or lamb, red chili, onion, salt and pepper into a food processor. Pulse on and off until mixture forms a paste. To make the stuffing: Heat olive oil in a large frying pan over medium heat. Sauté onion until translucent (3 to 5 minutes). Add pine nuts, mix well, an cook for 5 minutes. Add the remaining ½ pound meat, nutmeg, cinnamon, paprika, and cumin and fry the meat until it is brown. Stir in cilantro and parsley and set aside until cool. Taste and adjust salt if necessary. Spoon the coating mixture from the food processor onto a work surface. With your hands, shape the mixture into a flat, round cake about 8-inches in diameter. Cut the cake into 13 equal sized wedges. Flatten each wedge with the palm of your hand (it should resemble a pancake). Place 1 teaspoon of meat mixture into the middle of the round. Next, bring the sides over to cover all of the meat mixture. Roll it into an egg shape, making sure the meat remains concealed. Repeat with the remaining 12 pieces. Heat 2-inches of cooking oil over medium heat in a large, deep frying pan. When oil is hot, carefully lower kibbeh into the oil. Be careful not to crowd the pan, you may need to work in batches. There should be at least an inch of space between each one. Fry on one side for 3 to 5 minutes until it turns golden brown. Turn it and cook for the same amount of time on the other side. Using a slotted spoon, remove kibbeh onto a platter lined with paper towels. Sprinkle with salt, if desired, and continue frying the rest of the kibbeeba. Serve warm or at room temperature.