Kibbeh is Lebanon’s national dish: a combination of lean mince meat, cracked wheat, and spices. Traditionally you could hear the sound of the the Lebanese village cook pulverising the meat in a mortar and pestle all day long. Today, the meat grinder or food processor does a pretty good job. Served with a tossed salad or, better still, tabouli, kibbeh is a real treat - piping hot or cold out of the fridge. It can be served as a ‘football’ but this recipe is kibbeh baked in a tray. Kibbeh Base 1 1/4 cup fine cracked wheat (also known as burghul - for the gluten intolerant, use corn couscous) 350 grams very lean lamb, finely ground 3 Tablespoons diced onions 2 Tablespoons chopped mint leaves 2 teaspoons salt 1/2 teaspoons pepper 1/2 teaspoons allspice Wash cracked wheat and set aside for 45 minutes to drain thoroughly. The lamb meat must be finely ground until its pulverised. Either do so in your own machine or obtain from a Middle East butcher (in a...
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.