My husband has a Lebanese coworker. I'll ask him if his wife has a recipe to share.
Regarding the raw version, I think I had something very similar once at an Ethiopian restaurant with friends. We were sharing plates between all of us, and someone ordered it without knowing it was raw. We were taken by surprise and were apprehensive about it, but we tried it. It was very different and very good. We all liked it, but we agreed we wouldn't order it again simply because of the contamination risk.
Edited by: VHALKYRIE at: 4/14/2013 (21:15)
"The most effective way to do it, is to do it." - Amelia Earhart
It is. I make it about once a month. I lucked out in my life and spent a year with a Lebanese family from the "old country" and who did not speak English, but I was privy to the kitchen and was able to participate in the cooking process regularly.
I do take short cuts. The Lebanese have their own cuterie of butchers who accede to their needs for thrice ground beef, that is, it goes through the grinder 3 times. How do I know this? My dad was a butcher and one of his customers was Lebanese. I don't bother when I make mine, but what I do is manually squeeze the meat until my hands get too tired.
The spicing for this recipe makes it oh so good. The middle pine nut stuffing is a seperate part of the recipe. The whole thing is great.
I have had the raw version - way back when (1970s folks) meat was a bit less troubled in terms of source, and it may sound awful, but it is really good.
If you eat meat, google Lebanese food, and find a recipe for "Kibbe" (cooked - there is a raw version). It is essentially similar to our meatloaf staple, but the center is laced with a mixture of meat, pine nuts, and seasoning.
Melt the butter in a medium cast iron pan or other oven-safe heavy skillet. Add the brown sugar, honey and salt and stir well to combine with a heat-proof spatula. Add the pine nuts and stir thoroughly to coat.
Put the pan in the preheated oven for about 12 to 14 minutes, stirring once or twice so the nuts color evenly. When they have attained a deep golden brown and the mixture has dried slightly, take the pan out and let it cool for 10 minutes. Be sure to stir a few times while it's cooling, as the praline will harden rapidly.
I mix them into the ice cream after churning, before I deep freeze.
I just LOVE pine nuts and the one thing I make every Summer that many people say sounds weird until they taste it is basil and candied pine nut ice cream.
I'll make pesto throughout the Summer because my basil always explodes in the garden. I like them toasted in salads and in uncooked tomato sauces for pasta. I will also put some into the crust of an Italian ricotta cheesecake.
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