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Maronite Rite

 

"Our Daily Bread" airs every second Saturday at 5:30 a.m. & Noon on WKBW Ch. 7
August 13, 2011


Fr. Paul D. Seil cooks with Fr. Georges El-Khali from
St. John Maron Church in Williamsville, NY
and
Wade and Sonia Badawy from
Sue’s NY Deli
130 S. Elmwood Avenue & 622 Main Street, Buffalo, NY
Kings Court (Banquet)
189 Delaware, Buffalo, NY


Fr. Georges Tabouli
2 cups chopped parsley
1/4 cup bulgur wheat
2 – 3 tomatoes (medium), diced
¼ cup onion, diced
Pinch of salt and pepper
Dash cayenne pepper
¼ cup olive oil
The juice of 1 large lemon
Place all ingredients into a mixing bowl. Mix well, then refrigerate.
 
 
Wade Badawy’s Hummus
2 – 15 oz. cans chickpeas, drained
Juice of 2 – 3 lemons
3 garlic cloves
Pinch of salt
1/8 tsp. cayenne pepper, optional
¾ cup tahini
Approximately ½ cup water
Add all ingredients, except water into a food processor. Blend. Add water a little at a time to make the hummus a bit thinner. Refrigerate. Serve with pita bread or crackers.
 
 
 
Sonia Badawy’s Stuffed Kibby bel Saniyeh – 2 parts, Kibby and Stuffing
Kibby Stuffing
2 medium onions, grated
1 lb. ground lean beef
1/2 cup butter
1/3 teaspoon black pepper
1/3 teaspoon cayenne pepper
¼ teaspoon cumin
1 tablespoon salt, or to taste
1/2 cup pine nuts
2 Tablespoon Olive Oil
 
Directions:
1.       Cook beef over medium heat, separating as they cook. Drain access water and put beef on the side.
2.       In the same pan (beef removed) sautee onions in butter on low fire until wilted. Add beef, spices and salt to onions and cook covered over slow fire until all moisture is gone and meat is tender. Stir occasionally.
3.       In a separate pan, cook pine nuts with two tablespoon butter on a low heat, stirring constantly until they turn a light brown color. 
4.       Place pine nuts over meat and onion mixture, mix well. Cool before using.
 
Kibby Meat
1.       In a large bowl add the bulgur and water. Let stand until the bulgur soaks up the water and expands
2.       Place meat into a food processor. Process adding a few teaspoons of ice water every few minutes, until the meat is ground very fine and looks like pate.
3.       Add the meat to the bulgur and mix well. Add all spices, salt, and grated onion and mix well. 
Steps for Assembling Kibby
1.       Spread olive oil over a 2-inch high 8- by 12-inch pan, glass or stainless steel.
2.       Spread uncooked kibby meat mixture about ¼ inch thick, smoothing and gently pressing it down by hand, using a little water sprinkled from the hand. It should be very smooth.
3.       Spread a thin layer of cooked stuffing over the meat mixture evenly (make sure to get corners!) Pat the surface and gently smooth it by hand.
4.       Spread a second layer of uncooked kibby meat mixture about ¼ inch thick. Once again pat the surface, using water sprinkled by hand to make it very smooth.
5.       With a wet, sharp knife, gently cut the kibby with evenly spaced lines across the longer end of the pan and then along the shorter end, to create rectangle shaped pieces.
6.       Cut with an up-and-down motion, as in cutting a cake, to avoid disturbing the smooth surface and the filling.
7.       With a wet knife, gently loosen the kibby from the edges of the pan.
8.       Bake in the bottom shelf of a 350-degree oven for 45-60 minutes, depending on oven. You will know it is done if the kibby starts getting brown and cooks away from the edge.
9.       Remove from oven. Cover with a tray, cookie sheet or pan until it is served.
10.    Kibby can be eaten cold, but many prefer it warm right out of the oven.