Kibah, soud (Mock kibah)

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Soud Kibah (Mock stuffed tripe) Serves 4

(Traditional kibah calls for lamb stomach and intestine stuffed with ground lamb, bulghour, mint, and seasonings.)

Ingredients 1/3 cup large size bulghour 4 tablespoons water 1 pound ground lamb Salt and pepper to taste 2 tablespoons dried mint, crushed 3 cups water 1 tsp. salt

1 medium-sized onion, sliced ½ bunch parsley, trimmed

Directions: 1. In a large bowl, place the bulghour and add 4 tablespoons of water, and wait until the bulghour absorbs the water. 2. Separately combine the meat, seasonings and mint, mixing well with your hands. 3. Shape meat mixture into large meatball sizes to make 4 pieces. 4. In a large pot, bring 3 cups of water to a boil, and add 1 teaspoon salt. 5. Place meatballs in boiling water, then reduce heat and let simmer for 1 hour. 6. Remove meatballs from water, and serve in a bowl with some of the cooking liquid (jinj). 7. Garnish with onions and parsley. Crusty bread goes well with this dish when dipped in the jinj.

A Shepherd’s (Choban) Salad containing chopped cucumbers, tomatoes, onions and parsley can be served as an accompaniment.