My wife likes to say, if you can read you can cook.
That’s true; it’s really all about following directions.
As for making Kibbee Nayee (sushi style) the key is a butcher you can trust.
Thank God for Harry’s Supermarket in Pittsfield–the Nichols family.
They know Kibbee because they’re into their third generation of selling it and eating it.
Bottom line–if you’re not within an hour’s drive of Harry’s…call your butcher and ask if he sells it.
If he seems confused, don’t try and explain it–too risky–in fact, throw your phone into the toilet, because Kibbee from an amateur will send you there anyway, and you don’t want to be his guinea pig; I made that mistake once…never again.
Kibbee is especially fun on Easter Sunday, because you can decorate it with a Cross and then bring it to your brother’s house and he and his kids will fall to their knees praising your cooking skills.
Another secret, after locating an expert butcher, is that it’s incredibly simple to make.
I promise you this recipe can’t fail and you’ll be shocked at how the butcher really does all the work.
INGREDIENTS TO SERVE 4-6
2 LBS KIBBEE MEAT (BEEF OR LAMB)
2 MEDIUM SIZED ONIONS
2/3 CUP BULGAR WHEAT
2 1/2 TEASPOONS TABLE SALT
2 1/2 TEASPOONS GROUND BLACK PEPPER
3/4 TEASPOON GROUND CINNAMON
3/4 TEASPOON GROUND ALL SPICE
Soak the bulgar in water for at least 30 minutes. Puree the onions in a food processor to the consistency of Cream of Wheat. In a large bowl, with wet hands, place the meat, the cracked wheat, after squeezing out the water, and the pureed onions. Top with all the spices then mix it together like making a mud pie. It’s that easy…serve with Pita bread and olive oil to drizzle over the top.
Let me know how it goes…I’m curious…and please…no horror stories…you’ve been warned.