Saturday, July 23, 2011


Anthony Boutard writes ......

Yesterday, we prepared the middle eastern dish kibbeh using frikeh. In its traditional form, raw lamb is mashed with bulgar wheat in a mortar with parsley, onion and mint. The mixture is dressed and served raw as a tartar. Unfortunately, the raw version is seldom served in restaurants, and it is more roasted with addition of spices. In our version, we ran a half pound of lamb through a meat grinder and then mixed it in with the herbs and frikeh. We dressed it with olive oil and lemon juice, and served it with salad and Siljans, the round rye crisp bread. Linda brought a pan of dolmas, stuffed grape leaves to complete the feast.