Growing up in Mexico City, one of my first interactions with Arabs and Muslims was through the Lebanese community in Mexico. Although Mexico is a largely multicultural country and its cuisine has been largely recognized as a mix of different cultures, the dominant identity discourse these days is the mix between Indigenous peoples and the Spanish colonizers (mestizaje). (Read More)
Kibbeh Charola
Ingredients:
500 gr. Extra lean ground beef or lamb
1 cup of corn semolina
Half an onion diced
Salt (according to taste)
2 table spoons of olive oil
1/3 cup of pine nuts
2 table spoons of pomegranate molasses (if you don’t find them just use one spoon of regular molasses and one spoon of pomegranate juice)
½ cup of fresh mint
Black pepper to season
Directions:
1- Mix the meat with the salt and the pepper. Divide the meat in two balls.
2- Fry the onion in the olive oil and add the molasses.
3- Take one of the balls of meat and add the semolina and the pine nuts.
4- Fry the meat mixed with the pine nuts, along with the onion and the molasses, until golden. This is your filling.
5- Prepare a round baking pan and make a thin layer with part of the second half of the meat (you will use the rest to cover the filling).
6- Put the filling on top of the first layer of meat. Make sure it is well distributed.
7- Cover the filling with the rest of the second ball of meat.
8- Sprinkle a bit of pepper at the top.
9- Pre-heat your oven to 375 F (180 C).
10- Bake the kibbeh for 40 minutes or until well cooked.
11- Sprinkle with fresh mint and serve warm.
ABOUT EREN CERVANTES-ALTAMIRANOV
Eren Arruna Cervantes is a University student in Canada. She specializes in gender politics and feminist religious movements, particularly Islamic Feminism. She is a convert to Islam since 2009 and hopes to become an Islamic scholar in the future. In addition to being a member of Muslimah Writers Alliance, Eren also writes for Muslmah Media Watch and hosts a travel blog.
Kibbeh Charola
Ingredients:
500 gr. Extra lean ground beef or lamb
1 cup of corn semolina
Half an onion diced
Salt (according to taste)
2 table spoons of olive oil
1/3 cup of pine nuts
2 table spoons of pomegranate molasses (if you don’t find them just use one spoon of regular molasses and one spoon of pomegranate juice)
½ cup of fresh mint
Black pepper to season
Directions:
1- Mix the meat with the salt and the pepper. Divide the meat in two balls.
2- Fry the onion in the olive oil and add the molasses.
3- Take one of the balls of meat and add the semolina and the pine nuts.
4- Fry the meat mixed with the pine nuts, along with the onion and the molasses, until golden. This is your filling.
5- Prepare a round baking pan and make a thin layer with part of the second half of the meat (you will use the rest to cover the filling).
6- Put the filling on top of the first layer of meat. Make sure it is well distributed.
7- Cover the filling with the rest of the second ball of meat.
8- Sprinkle a bit of pepper at the top.
9- Pre-heat your oven to 375 F (180 C).
10- Bake the kibbeh for 40 minutes or until well cooked.
11- Sprinkle with fresh mint and serve warm.
ABOUT EREN CERVANTES-ALTAMIRANOV
Eren Arruna Cervantes is a University student in Canada. She specializes in gender politics and feminist religious movements, particularly Islamic Feminism. She is a convert to Islam since 2009 and hopes to become an Islamic scholar in the future. In addition to being a member of Muslimah Writers Alliance, Eren also writes for Muslmah Media Watch and hosts a travel blog.
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