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HONOURIA's Photo HONOURIA Posts: 1,273
4/22/13 5:13 P

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It is super easy to make. Honest.

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Honouria

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CHEFWITCH's Photo CHEFWITCH Posts: 922
4/22/13 1:59 P

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Kibbe is one of my favorite things to eat; but I admit I've never made it at home. Now I want some.

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HONOURIA's Photo HONOURIA Posts: 1,273
4/14/13 11:27 P

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Normally that is often true, but not in this dish though. Good observation though.

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,699
4/14/13 9:28 P

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Apropos of nothing much, Alton Brown says that if you can't find or can't afford pine nuts, pistachios make an acceptable substitute.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

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VHALKYRIE's Photo VHALKYRIE Posts: 2,017
4/14/13 9:14 P

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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)
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HONOURIA's Photo HONOURIA Posts: 1,273
4/12/13 1:30 P

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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.


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LADYIRISH317's Photo LADYIRISH317 Posts: 55,699
4/11/13 9:46 P

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Oooh, that sounds fantastic!

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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VHALKYRIE's Photo VHALKYRIE Posts: 2,017
4/11/13 10:18 A

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I love middle eastern food! Thanks for the suggestion, I will look it up!

"The most effective way to do it, is to do it." - Amelia Earhart

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HONOURIA's Photo HONOURIA Posts: 1,273
4/11/13 10:15 A

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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.

It's a delicious middle eastern dish.

regards,
Honouria

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THINRONNA's Photo THINRONNA Posts: 3,612
3/30/13 5:16 A

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Thank you so much for the method! I am gonna try it for sure.

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,178
3/25/13 5:25 P

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Thanks. That sounds great

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CHEFWITCH's Photo CHEFWITCH Posts: 922
3/25/13 9:56 A

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I make them into a praline in the oven.



1/2 tablespoon butter

1 tablespoon light brown sugar

1 tablespoon honey

Pinch of salt

1 cup pine nuts



Preheat the oven to 350 degrees.

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.

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THINRONNA's Photo THINRONNA Posts: 3,612
3/23/13 6:07 A

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ChefWitch - What method do you use to candy your pine nuts?

That cheese cake sounds fantastic as well!

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,178
3/21/13 6:53 P

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The ice cream sounds great. I make a strawberry basil ice cream, and that works.

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CHEFWITCH's Photo CHEFWITCH Posts: 922
3/21/13 10:46 A

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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.

Edited by: CHEFWITCH at: 3/21/2013 (10:47)
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THINRONNA's Photo THINRONNA Posts: 3,612
3/7/13 1:11 A

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Ooooh! Fun! As usual I gotta think on this one! No...coffee...yet...in ...the ...system!

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

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VHALKYRIE's Photo VHALKYRIE Posts: 2,017
3/6/13 7:59 P

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Great suggestions! I have some brussel sprouts; I'll try sprinkling pine nuts on roasted sprouts and salad for tomorrow's dinner.

Edited by: VHALKYRIE at: 3/6/2013 (20:00)
"The most effective way to do it, is to do it." - Amelia Earhart

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,699
3/6/13 5:00 P

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I should only have that problem! I've heard of pine nut brittle, and I've had them in spaghetti sauce. You could also try substituting them for almonds in an almondine recipe and see what happens.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,178
3/6/13 3:35 P

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I love them toasted in salads. I've also had cake with pine nuts.

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VHALKYRIE's Photo VHALKYRIE Posts: 2,017
3/6/13 2:06 P

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I bought pine nuts for pesto, but now I have extra nuts that I'm not sure what to do with. If you were on Iron Chef America with secret ingredient Pine Nuts, what would you make with it?

"The most effective way to do it, is to do it." - Amelia Earhart

Single serving tips and recipes, suitable for couples and singles! shortcutmenus.com


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