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-> Sephardic Food
cbg
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 Tue, May 15 2018, 7:29 pm
Dd wants Hamut with kibbeh balls and peas with Flanken and kibbeh balls.
I bought the balls raw from Jerusalem Glatt.
Do I fry them first then add to the dish?
Or
Do I add to the dish raw?
If someone has a recipe please post
TÍA
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shalom822
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Tue, May 15 2018, 7:32 pm
You should Brown them before if making kibeh peas, cherry, or mushrooms
If making hamud, I don’t brown them. I add them at the end
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cbg
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Tue, May 15 2018, 7:35 pm
| shalom822 wrote: | You should Brown them before if making kibeh peas, cherry, or mushrooms
If making hamud, I don’t brown them. I add them at the end |
Thanks
Do you have a recipe for Hamut?
DD wants the one made with celery root that’s clear.
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isrmss91
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Tue, May 15 2018, 7:35 pm
I don't fry the kibbe balls, some people do. I usually cook them in boiling water, drain them to remove any fat. Then I will add them to the Hamud.
For Kibbe Peas, I don't add flanken, just add the Boiled kibbes to a pot of water, throw in a pack of frozen peas, add allspice, Salt & Pepper, and simmer for 45 minutes
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cbg
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Tue, May 15 2018, 7:43 pm
| isrmss91 wrote: | I don't fry the kibbe balls, some people do. I usually cook them in boiling water, drain them to remove any fat. Then I will add them to the Hamud.
For Kibbe Peas, I don't add flanken, just add the Boiled kibbes to a pot of water, throw in a pack of frozen peas, add allspice, Salt & Pepper, and simmer for 45 minutes |
Ok thanks
Anyone have a Hamut recipe that is clear and has celery root.
Not sure if it’s kibbbeh Hamut or kibbeh hamda
What’s the difference
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isrmss91
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Tue, May 15 2018, 7:43 pm
From Aromas of Aleppo Cook Book
6 to 8 cloves garlic peeled and minced
1 medium potato, peeled and cut into cubes, about 3/4 cup
2 inner rib celery, chopped
2 carrots, peeled and chopped
juice of 3 lemons, about 9 tablespoons
1 tablespoons dried mint leaves
1 tspn kosher salt
1 tspn sugar (optional) I omit
10 to 15 Kibbe balls
In a saucepan combine the garlic, potato, celery, carrots, lemon juice, mint, salt, sugar.
Add 5 cups of water, bring to a boil over medium heat.
reduce heat to low and simmer for 15 minutes or till veg are fork tender
Add the kibbe to the sauce pan and simmer uncovered, for another 30 minutes. Be sure the broth reduces and is not too watery.
serve over rice.
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isrmss91
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Tue, May 15 2018, 7:47 pm
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Kibbe Hamdah or Hamud. Hamud is a lemon-mint broth with mixed vegetables served with kibbe hamdah orbs. They are made with rice and meat shell and a filling of ground beef and celery with spices, usually allspice, some people add cinnamon. I strictly prefer only to use allspice, as I like cinnamon for baked goods.
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cbg
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Tue, May 15 2018, 7:57 pm
| isrmss91 wrote: | From Aromas of Aleppo Cook Book
6 to 8 cloves garlic peeled and minced
1 medium potato, peeled and cut into cubes, about 3/4 cup
2 inner rib celery, chopped
2 carrots, peeled and chopped
juice of 3 lemons, about 9 tablespoons
1 tablespoons dried mint leaves
1 tspn kosher salt
1 tspn sugar (optional) I omit
10 to 15 Kibbe balls
In a saucepan combine the garlic, potato, celery, carrots, lemon juice, mint, salt, sugar.
Add 5 cups of water, bring to a boil over medium heat.
reduce heat to low and simmer for 15 minutes or till veg are fork tender
Add the kibbe to the sauce pan and simmer uncovered, for another 30 minutes. Be sure the broth reduces and is not too watery.
serve over rice. |
Thank you so much
DD wanted one that had celery root.
Do I just add diced celery root to this?
Or is it a different recipe all together
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isrmss91
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Tue, May 15 2018, 8:01 pm
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don't know, this is the receipe I use. It uses Celery, not celery root. Never heard of using celery root. Where did she have it with celery root? May ask the person she ate by, how they make it.
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