Text 26591, 79 rader
Skriven 2015-05-01 10:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BJöRN FELTEN
Ärende: meatballs 592
=====================
 BF> We make frikadeller in Sweden too.   :)
 BF> The main difference is that köttbullar are fried, frikadeller are
 BF> boiled. 

Ah. I have had several variations. The first time,
I was in Houston, where there was a classical music
radio station called KLEF 94.5; this station had a
daily music trivia contest, whose prize had something
to do with the subject of the question. One could win
a prize every month, so between my father and me, we
won quite a few of these. One day the question was
related to Nielsen or someone Nordic at least, and the
prize was dinner for two at a local pan-Scandinavian
restaurant, and I won. One of the dishes we ordered
was Frikadeller; when they arrived, my father said in
a disappointed tone, why, these are just meatballs!
Which of course they were, in a light brown sauce with
cream and onions. These were fried, though, then braised
in the sauce for a while. So I've always since, for
the last 50 years, been unclear on the subject. Of
course one can make the assertion that "meatballs is
meatballs."

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

MMMMM


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