Comments on: Mediterranean at 20 degrees F http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/ Food, Technology and the Mind of eGullet Founder Jason Perlow Sat, 19 Jul 2008 11:44:51 +0000 http://wordpress.org/?v=MU By: NJ Dining: Al-Basha « Off The Broiler http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-76597 NJ Dining: Al-Basha « Off The Broiler Mon, 24 Mar 2008 13:00:08 +0000 http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-76597 [...] a number of very good Lebanese (1) (2) and Turkish restaurants in Bergen and Hudson County and have prepared a number of authentic dishes at home. But Paterson always seemed to escape me, I guess because I don’t speak Arabic and having [...] [...] a number of very good Lebanese (1) (2) and Turkish restaurants in Bergen and Hudson County and have prepared a number of authentic dishes at home. But Paterson always seemed to escape me, I guess because I don’t speak Arabic and having [...]

]]> By: kristin http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25111 kristin Wed, 31 Jan 2007 08:09:40 +0000 http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25111 Don't do raw kibbe with BEEF!!! Find a Middle Eastern Market ( you have them around I am sure) and tell them you want LAMB, ground for kibbe. Make sure it has some fat but not alot. Cut onion super fine, add some bhulger wheat. while mixing it my mom, grandmother and I all add an ice cube. ( Helps with the mixing.) When you serve it, put it in your plate, flatten it out a bit and drizzle some good quality olive oil over it, grab some pita bread and chow down. Kibbe is devine. It is the food of the gods. :) Don’t do raw kibbe with BEEF!!! Find a Middle Eastern Market ( you have them around I am sure) and tell them you want LAMB, ground for kibbe. Make sure it has some fat but not alot. Cut onion super fine, add some bhulger wheat. while mixing it my mom, grandmother and I all add an ice cube. ( Helps with the mixing.) When you serve it, put it in your plate, flatten it out a bit and drizzle some good quality olive oil over it, grab some pita bread and chow down. Kibbe is devine. It is the food of the gods. :)

]]> By: E.Nassar http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25087 E.Nassar Tue, 30 Jan 2007 16:33:38 +0000 http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25087 Very nice Jason and I love the sound of that eggplant dip (I've never met an eggplant dish I did not like yet). Kibbi Nayee (raw kibbe) is a wonderful thing, but you are right, you have to use quality cuts of meat from a reliable source. Very nice Jason and I love the sound of that eggplant dip (I’ve never met an eggplant dish I did not like yet). Kibbi Nayee (raw kibbe) is a wonderful thing, but you are right, you have to use quality cuts of meat from a reliable source.

]]> By: offthebroiler http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25076 offthebroiler Tue, 30 Jan 2007 14:37:22 +0000 http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25076 Raw kibbe is excellent, but you need to have very good meat to make it. I would never make it with supermarket quality beef, it would have to come from a local butcher or a specialty meat place like Lobel's. Bennie's, in Englewood NJ, makes a very good raw kibbe: http://offthebroiler.wordpress.com/2006/05/21/nj-dining-bennies/ Raw kibbe is excellent, but you need to have very good meat to make it. I would never make it with supermarket quality beef, it would have to come from a local butcher or a specialty meat place like Lobel’s.

Bennie’s, in Englewood NJ, makes a very good raw kibbe:

http://offthebroiler.wordpress.com/2006/05/21/nj-dining-bennies/

]]> By: kristin http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25043 kristin Tue, 30 Jan 2007 05:11:37 +0000 http://offthebroiler.wordpress.com/2007/01/29/mediterranean-at-20-degrees-f/#comment-25043 If you are really adventursome, try the raw kibbe or some grapeleaves. I can pass along the recipes if you want them. :) If you are really adventursome, try the raw kibbe or some grapeleaves. I can pass along the recipes if you want them. :)

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