Quote:
Originally Posted by peppy
I have not been able to stop thinking about kibbie since this thread. I made some for my son and I last night.
We also had tabouli, babagounush, and laban w/cucumbers. |
Oooh that looks so good! I used up the very last of my locally grown ground lamb at the holidays making kibbe and kafta, served with hummos & tabbouli. Of course I took some photos too!
For some reason I did close-ups this time:
Kibbe
Kafta balls
Tabbouli
Gotta have some bread!
Yeah, I really cheaped out on the serving dishes! Less to wash after
Looking at these reminds me what a bit of sadness accompanied the preparation of this meal. My father died this past May (I can hardly believe we're coming up on a year...), and when moving my mother out of their big old house, I went through the pantry and collected up all of the ingredients my father cooked with to bring home to my kitchen. My mother never did pick up Lebanese cooking, and I'm so grateful that I learned it young & got plenty of practice with my dad before he died. In the above meal, I used up the very last of his burghul (cracked wheat) in the tabbouli and kibbe, and I used his tahini in the hummos. SNIFF!