Walnuts take me back, way back to my childhood years and up north to the mountains of Lebanon to share a story about a big green walnut tree right at the unpaved entrance of our summer home in Seer.
I was 8 years old when I jumped the concrete ledge to pick a walnut from a tree.
I looked back at the man standing watching me. I said cheering, "See, I did it."
Holding two walnuts in my one hand, I jumped the ledge back and handed him the two walnuts for him to teach me a life lesson.
He taught me how to write my name with the green walnut coat and I learned how to imprint his memory.
"For the man whom I admire his compassion and love the most."
I ate my walnut and looked at the man who carries the wisdom and the knowledge of the universe, He was my grandpa, Jiddo Subhi.
Ingredients:
For the Kibbi:
1 1/3 cup burgul (cracked wheat)
2 cup ground beef 10 percent fat
Salt
1 tbsp seven spices
1/2 cup chopped walnuts
1/2 tsp fresh ginger
1 onion
3/4 cup basil
Vegetable oil
For the Kibbi filling:
1 pound ground beef
1 onion
Salt
1 tsp cumin
1/2 cup pine nuts
Olive oil
1 tbsp pomegranate molasses
Preparation:
Wash and soak the burgul for about 10 minutes.
In a food processor, grind the meat twice (with a little salt) then add the burgul.
Grind the meat and the burgul together to form a kibbi dough.
Add salt, seven spices, chopped walnuts, chopped onions, and ginger. Add chopped basil and mix/ grind all ingredients together.
Remove the kibbi dough from the food processor and divide the kibbi into two equal portions.
Coat a cooking pot with some olive oil. Saute the chopped onions, then add the ground beef. Add salt, cumin, and pomegranate molasses. Add pine nuts at the end of the cooking process.
Heat the oven to 375 degrees F
Coat a baking pan with olive oil
Use one portion of the kibbi to form a flat layer on the pan. You can flatten the kibbi by rolling it between two sheets of nylon wraps. (The kibbi should not be more than 1inch thick.)
Evenly, spread the cooked mix of beef and nuts on the kibbi.
Use the second portion of kibbi to form another layer on top of the cooked mix of beef and nuts.
Use your palm with some water to flatten and press the three layers together.
Cut kibbi into squares or diamonds.
Add vegetable oil on top of the kibbi and cover evenly
Bake until golden brown
Serve with salad, taratour (sesame paste) or yoghurt on the side.
Sahtein/ Enjoy
I was 8 years old when I jumped the concrete ledge to pick a walnut from a tree.
I looked back at the man standing watching me. I said cheering, "See, I did it."
Holding two walnuts in my one hand, I jumped the ledge back and handed him the two walnuts for him to teach me a life lesson.
He taught me how to write my name with the green walnut coat and I learned how to imprint his memory.
"For the man whom I admire his compassion and love the most."
I ate my walnut and looked at the man who carries the wisdom and the knowledge of the universe, He was my grandpa, Jiddo Subhi.
Ingredients:
For the Kibbi:
1 1/3 cup burgul (cracked wheat)
2 cup ground beef 10 percent fat
Salt
1 tbsp seven spices
1/2 cup chopped walnuts
1/2 tsp fresh ginger
1 onion
3/4 cup basil
Vegetable oil
For the Kibbi filling:
1 pound ground beef
1 onion
Salt
1 tsp cumin
1/2 cup pine nuts
Olive oil
1 tbsp pomegranate molasses
Preparation:
Wash and soak the burgul for about 10 minutes.
In a food processor, grind the meat twice (with a little salt) then add the burgul.
Grind the meat and the burgul together to form a kibbi dough.
Add salt, seven spices, chopped walnuts, chopped onions, and ginger. Add chopped basil and mix/ grind all ingredients together.
Remove the kibbi dough from the food processor and divide the kibbi into two equal portions.
Coat a cooking pot with some olive oil. Saute the chopped onions, then add the ground beef. Add salt, cumin, and pomegranate molasses. Add pine nuts at the end of the cooking process.
Heat the oven to 375 degrees F
Coat a baking pan with olive oil
Use one portion of the kibbi to form a flat layer on the pan. You can flatten the kibbi by rolling it between two sheets of nylon wraps. (The kibbi should not be more than 1inch thick.)
Evenly, spread the cooked mix of beef and nuts on the kibbi.
Use the second portion of kibbi to form another layer on top of the cooked mix of beef and nuts.
Use your palm with some water to flatten and press the three layers together.
Cut kibbi into squares or diamonds.
Add vegetable oil on top of the kibbi and cover evenly
Bake until golden brown
Serve with salad, taratour (sesame paste) or yoghurt on the side.
Sahtein/ Enjoy