"Recipes from the Chef's Kitchen"

The Shell
Ingredients:
1)   1  lb. Beef -- Lean, Ground
2)   3/4 cup  Burghul, #1
3)   1/2 cup  Onion -- chopped fine or grated
4)   1 tablespoon Salt -- to taste
5)   1/4 teaspoon Cumin -- ground
6)   1/2 teaspoon Cinnamon -- ground
7)   1/2 teaspoon Allspice
8)   1/2 teaspoon White pepper
9)   1/2 cup ice

Preparation:
1)   Rinse and cover burgul with cold water , soak for a few minutes.
       Drain and press between hands to remove excess water.
2)   Grind meat and onion in a food processor until very smooth.
       Add some ice to keep cool and add moisture as necessary.
3)   Mix burgul, spices and the ground up meat.

The Stuffing
Ingredients:
1)    1/3 cup Pine Nuts
2)    1 tablespoon Ghee
3)    1/2 pound  Lamb -- Ground
4)    1/2 pound Beef
5)    1 each  medium onion -- chopped fine
6)    1/4 teaspoon black pepper
7)    1/4 teaspoon white pepper
8)    1/4 teaspoon Cinnamon
9)    Salt And Pepper -- To Taste

Preparation:
1)   Saute pine nuts and finely chopped onion in some ghee until onion is
       translucent then add ground meat and saute for 10 minutes more.
2)   Last add the pin nuts and spices and mix.  Taste for right amount of salt.
       Set aside to cool.

Filling the Shell
Preparation:
1)   Pick up about 2 tablespoons of shell mix.  Make a dent in one end with the
       index finger, turn it in the palm while shaping it into a half bowl with a
       pointed end.
2)   Add a tablespoon of filling, then shape the shell over it, creating a football
       shape. Set aside

Cooking
Preparation:
1)   Put 4" of oil in a pot or deep fat fryer and heat to 375F.
2)   Put in Kibbeh a few at the time, allowing the oil to recover temperature
       before adding more.
3)   Fry till dark golden brown, serve hot.

Serving
Serve over shredded lettuce with some yogurt sauce or hommos

Ingredients:
1)   3 cups Eggplant
2)   1/3 cup Tahini
3)   1 tsp. Salt, or (to taste)
4)   1/2 cup Lemon Juice - fresh
5)   2 cloves Garlic - pureed with salt
6)   3 tbs. Yogurt (optional)
7)   Olive Oil, Sumac, Parsley and Pomegranate Seeds (when in season)
       for garnish

Preparation:
1)   You can bake or grill the eggplant on an open flame or barbeque.  Grilling
       gives more of a "smokey" flavor.  This is the more traditional way to make
       it.
2)   Make a deep slice lengthwise in the eggplant, put it slice up on the baking
       sheet and cook for about 40 minutes at 400 deg. f (or until it collapses).
       Each one pound of eggplant will yield about 1 cup.
3)   Let it cool, then scoop out the inside with a spoon and place in a bowl.
4)   Puree the garlic and salt and add it to the eggplant, then puree roughly with
       a pair of knives.
5)   Add the tahini and mix again.  Last add the lemon slowly (and yogurt optional)
       and mix.  The mixture will thicken at first from the lemon juice reacting with
       the tahini.  Salt to taste.

The Baklava
Ingredients:
1)   2 lbs. Pistachio Nut* - ground
2)   1 cup Ghee, vegetable - melted
3)   1 lb. Filo Dough - frozen
4)   3 tbs. Sugar
5)   Syrup (see recipe below)

*You can substitute Cashews, Almonds or Walnuts.  You can even mix them,
 though it is recommended you not mix nuts of different colors, like pistachio
 and cashew.

Preparation:
1)   Cover the bottom of a 10"x 20" aluminum baking sheet pan with a thin
       layer of melted vegetable Ghee.
2)   Put half a pack of frozen filo (14 sheets) in the pan.  Sprinkle evenly with
       1 tablespoon sugar, then spread a 1/2" layer of ground nuts evenly edge
       to edge (but not all the way to the edge of the pan to avoid browning).
       Sprinkle sugar on nuts as before and place remaining filo sheets on top.
3)   Brush Ghee on top and chill in a refrigerator for 2 to 3 minutes to keep the
       filo from drying out and easier to cut.  Cut through all layers evening and
       neatly into a diamond design with a sharp knife or cleaver.  Spread
       remaining Ghee over top.
4)   Bake at 400 deg. f. until light brown and fluffy.  Let cool a little then pour
       on syrup (to taste).  Let cool to room temperature before serving.

The Syrup
Ingredients:
1)   2 cups Sugar
2)   1 cup Water
3)   2 tbs. Lemon Juice
4)   1/2 tsp. Rosewater
5)   1 tsp. Orange Blossom Water

Preparation:
1)   Combine sugar and water in a medium pot on moderate heat.
2)   Add lemon juice and bring to a boil for 3 to 4 minutes.
3)   Simmer for 10 minutes and when reduced slightly to right thickness, add
       Rosewater and Orange Blossom Water.  Then simmer for a minute and
       take off heat until just warm to the touch.

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