BAKED KIBBEH - KIBBEH AU FOUR

Lebanon. This name sounds very poetic, don't you think? Pronounce this unique, bewitching word and you'll get me phantasizing about refined and dreamlike dishes with exhalirating aromas and fragrant perfumes, antique temples still standing triumphantly even when in ruin, glorious ancient empires full of mystique (Phoenician, Assyrian, Babylonian, Persian, Macedonian, Roman & Byzantine), busy markets with stalls exploding with fresh veggies, fruits, spices, dried fruits and exquisite desserts, gorgeous sunny landscapes, snowy mountain tops, flat desertic plains, luscious pine tree forests and postcard-like coastlines, small coffee shops and restaurants crowded with men and women casually enjoying a delightful meals and sipping on their coffees or arak, and hospitable as well as frindly people who open the doors of their homes to visitors and happily share their meal with you. All of that might not be very accurate or the same in reality, but it is nonetheless what this complex country inspires me...

One thing I am sure of though is that the Lebanese rich gastronomic traditions have a lot to offer for gourmets like me and there is no doubt about the reasons why this place's cuisine is venerated all around the world. It's deliciousness is incomparable. Absolutely no myth here. If you already know the century-old Lebanese cuisine, then you know that I'm not lying and if you have never tasted it, well I can only assure you that you must immediately remedy this situation as you most likely have missed out on a fabulous experience.

Every time I plan to prepare a yummy dish for the weekend, I invariably pick up one of my Middle Eastern cookooks and leaf through it's page while drooling. For me, that kind of is synonymous of culinary enlightment and extreme epicurian pleasure. I am constantly amazed by the recipes hailing from that region of the globe. But there is no mystery to why I am attracted to such wonderful exotic eats. I am crazy about spices, lamb, poultry, pilafs, mezze, dips, sticky and nutty desserts, flat breads and bulghur. Such goodies have a drug-like effect on me.

Being a really well-organized foodie who behaves like a squirrel (a stock freak) I always make sure that my cupboards and freezer are garnished with a vast array of ingredients (tons of spices, grains, legumes, pastes, sauces, herbs, cans, meat, etc..). In that way, it leaves me the opportnity to cook or bake more or less anything I want without having to run out to the supermarket.

As my pantry is a treasure trove just like Ali-Baba's cave and it hides many gems, I had no problem putting together one of Lebanon's national dishes, a "Kibbeh" that I had spotted in Claudia Roden's excellent book "Arabesque: A Taste of Morocco, Turkey, and Lebanon". Thanks to my tendency to accumulate goods I had everything at hand. The ground lamb meat was in the freezer, a bag of pine nuts that needed to get used was sitting on my dried fruit shelf, a bottle of pomegranate molasses was carefully kept in the sauce section of the counter next to the oven, a packet of bulghur was stocked in my IKEA cart and both the cinnamon as well as the allspice were waiting for me in the spice cabinet. Perfect!

The name "Kibbeh" derives from the Arabic word "kubbah" meaning "ball". This delicacy is one of the Levantine cuisine's most widespread dishes and can be found in Syria, the Palestinian territories, Jordan, Iraq, Turkey, Iran, Egypt, the Arabian Penninsula, Armenia, Israel, Latin America (Brazil,Colombia, Cuba, the Dominican Republic, Honduras or Mexico - imported by the Syrian & Lebanese dispora) and Cyprus. This course is made with bulghur (sometimes even with rice), meat (also fish, pumpkin or potatoes) and spices. There are different varieties (vegetarian, balls, oval-shaped, patties that are either baked, cooked in broth, yoghurt, bitter orange juice or fried and there's even one version that is very similar to tartare and consists of raw meat), but the most common of them is the torpedo-shaped croquettes that are stuffed with minced beef or lamb and are deep-fried.

Making "Baked Kibbeh" for the first time was no big deal for me, thanks to my food processor and my years of experimenting with cooking. The preparation required no particular skill and was not messy, long nor complex. It was quite straightforward and idiotproof, but what came out of the oven was far from being plain or simple.

With it's complex and refined flavors, this Middle-Eastern meatloaf is extremely palatable. The meat base is soft, moist and meatilicious, and is crowned a sweet, sour, savory onion and pinenut topping. This "Baked Kibbeh" can be served hot or at room temperature as a mezze (cut in small pieces) or main dish, and makes a grandiose potluck or picnic dish that will be wolfed by adults and kids alike. With the leftovers you can even create a scrummy sandwich (use pita, fattoush breads or baguette Parisienne and add the spread of your choice - yoghurt, "Tarrator Sauce", "Baba Ganoush" or "Hummus").

~ Kibbeh Saniyeh ~
Recipe adapted from "Arabesque: A Taste of Morocco, Turkey, and Lebanon" by Claudia Roden.

Serves 4.

Ingredients For The "Baked Kibbeh" Base:
2/3 Cup (160g) Fine-ground bulgur
1 Medium white onion, cut into quarters
1 Pound (500g) Lean ground lamb (lean & boneless cubed leg of lamb)
1 Tsp Sea salt
Ground black pepper, to taste
1 1/2 Tsp Ground cinnamon
1+1 Tbs Vegetable oil (to grease the pan and the top of the kibbeh)
Ingredients For The "Onion & Pine Nut Topping":
1 Pound (500g) White onions, sliced (half-moon)
3 Tbs Extra-virgin olive oil
1/3 Cup (50g) Pine nuts
Sea salt, to taste
Ground black pepper, to taste
1/2 Tsp Ground cinnamon
1/3 Tsp Ground allspice
3 Tbs Pomegranate molasses
Method For The "Baked Kibbeh" Base:
1. Cover the bulgur with water and let rest 10 minutes. Drain well.
2. In a food processor, purée the onion, then add the meat, salt, pepper, and cinnamon. Blend to a fine paste.
3. Add the drained bulgur and blend again in order to get a smooth, homogenous and soft paste.
4. Preheat the oven to 190° C (375° F). Oil a 26cm (10inch) diameter tart pan/dish and then press the paste into the bottom of the pan/dish with your hands.
5. Flatten and smooth the top. Rub with 1 tablespoons oil.
6. With a pointed knife, cut the kibbeh into 6 wedges through the center, and run the knife around the edges of the dish to release them.
7. Bake the kibbeh in the preheated oven for about 30-40 minutes, until browned.

Method For The "Topping":
8. Meanwhile, fry the onions in the olive oil until they are golden brown, stirring often.
9. Add the pine nuts. Stir-fry until lightly golden.
10. Salt and pepper to taste, then add the cinnamon, allspice and the pomegranate molasses.
11. Continue cooking and stirring for about 1 minute.
12. Spread the onion mixture over the top of the kibbeh and serve.

Remarks:
You can replace the pinenuts by 2/3 cup (90g) shelled walnuts, broken into pieces.
If you wish, you can also add 2 tablespoons raisins that have been previously soaked in water for 15 minutes and drained (in case you are using the raisins, ommit the pomegranate molasses) or add 1 tablespoon sumac to the onion topping (then ommit the pomegranate molasses).

Serving suggestions:
Serve hot or at room temperature, alone or with a salad, a dollop thick yoghurt, "Tarrator Sauce", "Baba Ganoush" or "Hummus".

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~ Kibbeh Au Four ~
Recette tirée et adaptée du livre "Arabesque: A Taste of Morocco, Turkey, and Lebanon" de Claudia Roden.

Pour 4 personnes.

Ingrédients Pour le "Kibbeh":
160g de Boulghour fin
1 Onion blanc (moyen), coupé en quatre
500g de Viande d'agneau hachée maigre (ou du gigot d'agneau désossé et coupé en cubes)
1 CC de Sel de mer
Poivre noir moulu, selon goût
1 1/2 CC de Cannelle en poudre
1+1 Cs d'Huile végétale
Ingrédients Pour La "Garniture Aux Oingons":
500g d'Oignons blancs, coupés en demi-lune
3 CS d'Huile d'olive extra vierge
50g de Pignons de pin
Sel de mer, selon goût
Poivre noir moulu, selon goût
1/2 CC de Cannelle en poudre
1/3 de Tout-épice en poudre
3 CS de Mélasse de grenade

Méthode Pour le "Kibbeh":
1. Recouvrir le boulghour avec de l'eau et mettre de côté pendant 10 minutes. Bien égoutter.
2. Dans un mixer, réduire l'oignon en purrée, puis ajouter la viande, le sel, le poivre et la cannelle. Mixer afin d'obtenir une sorte de pâte.
3. Ajouter le boulghour égoutté et mixer à nouveau afin d'obtenir une pâte collante, homogène et fine.
4. Préchauffer le four à 190° C. Huiler un moule à tarte de 26cm et presser (avec les mains) la pâte dans le moule.
5. Bien applatir et lisser le dessus. Peindre avec 1 CS d'huile.
6. A l'aide d'un couteau pointu, couper le kibbeh en 6 tranches égales (comme pour une tarte) et passer le couteau dans les bords afin de les libérer.
7. Cuire le kibbeh dans le four préchauffé pendant 30-40 minutes, jusqu'à ce qu'il soir doré.

Méthode Pour La "Garniture Aux Oingons":
8. Pendant ce temps, faire frire les oignons dans l'huile d'olive tout en remuant de temps à autre,
9. Ajouter les pignons de pin. Continuer à cuire jusqu'à ce que les pignons soient dorés.
10. Saler et poivrer, puis ajouter la cannelle, le tout-épice et la mélasse.
11. Cuire encore penadant 1 minute tout en remuant.
12. Etaler la garniture sur le dessus du kibbeh et servir.

Remarques:
Au lieu d'utiliser des pignons de pins, vous pouvez préparer ce plat avec 90g de noix , grossièrement concassées.
La garniture peut aussi être faite avec 2 CS de raisins secs qui ont été trempés pendant 15 minutes et égouttés avant utilisation (dans ce cas, omettez la mélasse) ou bien il vous est aussi possible d'ajouter 1 CS de sumac (dans ce cas aussi, omettez aussi la mélasse).

Idées de présentation:
Servir chaud ou à température ambiante et accompagner avec une salade ou du yaourt à la grecque, du "Baba Ganoush" ou du "Hummus"..

CAROB SHOOFLY PIE - PIE À LA CAROUBE

I've always been a big lover of pies. Having been born into an Anglo-Swiss family this pastry has never been unknown to me. As a matter of fact our table was regularly graced by pies of all kind...

Since I have English roots the pies that we ate were exclusively of the British kind. The ones my mother and gradmother made were mostly composed of fruits (apple pie, black currant pie, gooseberries pie, lemon meringue pie, etc...) or meat (steak & kidney pie, pork pies, etc...). American pies were unknown to us and it is only when I started baking for myself and developping a strong interest for the US cuisine as well as it's culture that I ate my n°1 New World pie. Conquered by this land's baked goods I broadened my culinary horizon by preparing more of them (pumpkin pies, pecan pies, sweet potato pies, cream pies, etc...).

It has to be said that with ferociously monarchy-worshipping and patriotic grandparents who entertained that very typical old-fashioned and unreasonable British chauvinist thought pattern (that thankfully only a small bunch of people entertain in the UK) and parents who had a bad conception of America (mainly politically and usually in a narrow-minded manner - lumping everybody in the same group) there was no way I would have come any close to the wonderful gastronomy of this country (we did eat homemade hamburgers, though LOL). In both my house and my grandparent's America was a taboo subject.

Anyway, I might share the same blood as my family and be proud to have English origins, but I am far from having such stubborn, conservative and bigoted opinions. Great Britain's kingship and colonial history means nothing to me - I despise it - and I refuse to judge an entire nation by it's leaders. I know better than that...

Since the tender age of 6 I have fed a passion for the USA. It started when I began reading the cartoon book Yakari and when my admiration for Native Americans was born. Then, it grew a little bigger as I began discovering Heavy Metal music and became besotted with my favorite bands whose musicians I worshipped. Finally it reached a higher level when I embarked on my culinary journey in 1998 and discovered the world of blogging in 2003.

Being a foodie and feeding an interest for all things cultural that are linked to the States it is quite naturally that my knowledge of traditional American food expanded with the years. Not only do I love surfing on US blogs, but I also appreciate reading cookbooks by writers/bakers/cooks hailing from the "Land of Opportuinity" and being in contact with people who come from this part of the world as generally they are far more laid-back, easy-going and accessible than the Swiss folks. That is how I read about "Shoofly Pies" for the first time.

I find the name of that pie, it's origin as well as it's composition very intriguing. So after years of promising myself that I would try making it I finally transposed my wishes into reality and created my own "Shoofly Pie" recipe.

This molasses pie comes from the Pennsylvania Dutch who are descendants of Germanic emigrants originating from Southwestern Germany and Switzerland, but it is also rooted deep into the Southern culinary traditions. Apparently it holds it's name from the fact that it attracts flies that have to be "shooed away". This speciality shares simiarities with "Montgomery Pie", another Pensylvanian treat that varies very slightly in it's composition (lemon juice added to the molasses filling and instead of being topped with crumble it is garnished with buttermilk cake batter).

Traditionally this pie is made with sugar cane molasses, but as I love breaking the rules I decided to try something different and original. My version of "Shoofly Pie" can be quite surprising, yet it isn't extremely different to the original one.

Instead of making the filling with that backstrap by-product sugar beet or sugar cane which has quite a strong, tangy, spicy and bitter flavor I used carob molasses which has a milder, fruitier and sweeter aroma. This thick brown uncrystallized syrup is made by soaking milled carob pods (fruits from the carob tree) in water and then reducing the extracted liquid.

This fruit which is quite popular around the Mediterranean Sea (it is native of that region) can be employed as a sweetener, to make refreshing drinks, delicious spreads, cakes and desserts. It is very versatile, healthy, contains no fat, is rich in iron, calcium and nutrients.

During the 1970's it was used as substitute for chocolate. But, we all know that it is a terrible error to make a parallel between carob and cacao. Fistly, there is NO replacement for chocolate and secondly, carob has a flavor of it's own. If you expect it to taste like chocolate then you will be bitterly disappointed and will have a negative impression of it. It is for that reason that the tragic misuse of carob led people to hate and criticize it violently (I bet some of your still shudder with revulsion at the memory of eating those carob brownies that your hippy mom made LOL). I find that so sad as carob is such a valuable as well as unique product that cannot be compared to anything.

I am so glad to have integrated that delicacy into my "Carob Shoofly Pie" as it could not have been sublimed in a better fashion. I am particularly fond of the divinely earthy, nutty, slightly tangy, complex and delicate date-like fragrances the carob molasses confers to the pie.

The filling is marvelously gooey as moist, the flaky (no wet bottom here) crust's salty note contrasts remarkably well with the pie's overall sweetness and the crumble add's a perfect touch of spiciness and crispiness to the whole. What an amazing combination!

Needless to say that the "Carob Shoofly Pie" devoured hastily...

~ Carob Shoofly Pie ~
Recipe by Rosa @Rosa's Yummy Yums 2011

Makes one 23cm (9 inch) pie.

Ingredients For The "Pastry":
300g Plain white flour (no self-raising flour)
1 Tsp Fine sea salt (you can add 1/2 Tsp more if you like the taste of salt)
150g Unsalted butter (or 100g Unsalted butter & 50g Lard)
~ 80 ml Water
Ingredients For The "Filling":
1 Cup (480g) Carob molasses
1 Big Egg
3/4 Cup (180ml) Milk
1 Tbs Cornstarch
Ingredients For The "Crumbs":
1 1/2 Cups (190g) Flour
1/2 Cup (120g) Light brown sugar
2 Tsp Cinnamon
1/4 Cup (60g) Unsalted butter
3 Tbs Water

Method For "The Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball and place it in the fridge while you prepare the filling.
4. Preheat the oven to 190° C (375° F).
5. Roll out the pastry on a lightly floured surface to a 33cm (13 inch) round.
6. Line your buttered 23cm (9 inch) pie dish with the pastry and trim the edges, then crimb them decoratively. With a fork prick the bottom of the pie.
7. Place in the freezer for about 10 minutes.

Method For The "Filling":
8. Meanwhile mix the milk together with the cornstarch (to dissolve it), then add the molasses and the egg. Set aside.
Method For The "Crumbs":
9. In another bowl combine the flour, sugar and cinnamon.
10. Add the butter and work it into the flour with a pastry blender. Add the water and continue the process until you obtain a crumbly mixture.
11. Pour the molasses mixture into the pie crust and spoon the crumbs on top of it.
12. Bake for 40 minutes.
13. Let cool on a wire rack.

Remarks:
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
You can replace the carob molasses by any other molasses (apple, grape, pear, pomegranate or sugar cane molasses).

Serving suggestions:
Serve warm or at room temperature with a dollop of whipped cream.

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~ Pie A La Mélasse De Caroube ~
Recette par Rosa @Rosa's Yummy Yums 2011

Pour un pie de 23cm.

Ingrédients Pour La "Pâte Brisée":
300g de Farine blanche/fleur
1 CC de Sel de mer fin (ajouter 1/2 CC si vous aimez votre pâte un peu salée)
150g de Beurre non-salé, coupé en petit dés (ou 100g de beurre + 50g de saindoux)
~ 80ml d'Eeau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Garniture":
480g de Mélasse de caroube
1 Gros Oeuf
180ml de Lait
1 CS de Maïzena
Ingrédients Pour Le "Crumble":
190g de Farine blanche
120g de Sucre brun clair
2 CC de Cannelle en poudre
60g de Beurre non-salé
3 CS d'Eau

Méthode pour la "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
4. Préchauffer le four à 190° C.
5. abaisser la pâte sur une surface farinée afin d'obtenir un rond de 33cm.
6. Garnir le moule avec la pâte et couper les bords, puis créer des motifs décoratifs. Avec une fourchette piquer le fond.
7. Mettre la pâte 10 minutes au congélateur.

Méthode Pour La "Garniture":
8. Pendant ce temps préparer la garniture. Mélanger ensemble le lait et la maïzena (elle doit être complètement dissoute) et ajouter la mélasse et l'oeuf. Mettre de côté.
Méthode Pour Le "Crumble":
9. Dans un autre bol, mélanger la farine avec le sucre et la cannelle.
10. Ajouter le beurre et sabler du bout des doigts. Ajouter l'eau et sabler à nouveau afin d'obtenir un crumble.
Méthode Pour La "Cuisson":
10. Verser la préparation à la mélasse dans le fond du pie et saupoudrer le dessus avec le crumble.
11. Cuire pendant 40 minutes.
12. Laisser refroidir sur une grille.

Remarques:
Soulevez toujours la farine lorsque vous la frottez avec le beurre: ç a apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous pouvez remplacer la mélasse de caroube pour la mélasse de votre choix (pomme, raisin, poire, grenade ou mélasse traditionnelle).

Idées de présentation:
Servir tiède ou à température ambiante avec un peu de crème fouettée.