Text 8985, 78 rader
Skriven 2011-03-31 21:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pasta 142
=================
 -=> Ruth Haffly said to Dave Drum <=-

 DD> I am not a huge fan of meatballs with pasta and red gravy. OTOH,
 DD> meatballs with egg noodles and a non-tomato based sauce can be quite
 DD> nice. As can a meatball sub with the red gravy mentioned above - but,
 DD> no pasta.
 RH> So when did egg noodles stop being pasta? (G) I know, you mean like
 RH> spaghetti, elbow macaroni, penne, ziti or other forms.

We tend not to think of non-Italian pasta as pasta. Of course
they are (along with Chinese rice noodles, pad thai, etc., etc.)
but we compartmentalize things.

 I was raised
 RH> without meat balls, just a meat sauce. Met & married Steve, changed my
 RH> meat sauce to a marinara type with meat balls. I still make the meat
 RH> sauce from time to time but most of the time, I'll do the meat balls.
 RH> I usually do up 2-3 pounds of meat at a time to give me a supply of

Or meatballs for that matter ...

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kibbee Bissaneeyeh - Lamb W/wheat, Baked W/stuffing
 Categories: Indian, Lamb
   Servings:  6

MMMMM-----------------------------STUFFING----------------------------------
      2 tb Olive oil
      1 lb Coarsely ground lamb
      2 tb Pine nuts
      1 lg Onion; finely chopped
           Salt to taste
           Ground allspice; to taste

MMMMM------------------------------KIBBEE-----------------------------------
  1 1/2 c  Fine bulgur
      2 lb Ground lamb; finely ground
    1/4 c  Cold water
      2    Medium onion; grated
      2 ts Salt
    1/2 ts Ground allspice
      1 pn Nutmeg; grated, pinch
      1 pn Cayenne pepper (optional)
      3 tb Butter; room temperature

  Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and
  add the coarsely ground lamb, the pine nuts, onion, salt, and allspice.
  Cook, stirring, until browned. Set aside to cool as you make the kibbee
  base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or
  until softened. Drain well. Add the finely ground lamb, cold water, and
  onions and knead the mixture well. Keep moistening your hands so the
  mixture does not stick to them. Knead in the spices. Some like a thick
  kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending
  on the height you want, butter a round or rectuangular baking pan with 1
  Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high
  kibbee.) With wet hands, press half the kibbee mixture into the pan,
  patting it level. Spread the stuffing evenly over the base. Cover with the
  rest of the kibbee mixture and pat with moistened hands. With a knife
  dipped in cold water, cut a diamond pattern through the layers. Dot with
  the remaining butter. Bake for 10 minutes, then lower the heat to 325F.
  Bake for another 10 to 15 minutes, or until browned and bubbling. Do not
  overcook. Serve hot with yogurt and salad. Instead of making if one big fat
  kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and
  flatten in the palm of my hand. Then I take about 1-2 tsp of filling and
  put that in the middle of the meat. Then I take another 2 Tbl of meat
  mixture, flatten and place over the meat with the filling. Shape into
  oval-shaped meatballs. Bake the same way as above.

  Shared by Rita Taule

  M's note: more likely something like Lebanese.

MMMMM

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