Rice and Lamb Stuffing

Rice and Lamb Stuffing

Lamb Stuffed Grapeleaves. Koussa. Cabbage Rolls. They all share the common denominator of Rice and Lamb Stuffing. For the best, most flavorful filling possible, we recommend using a mixture of lamb and beef with a 90% lean, 10% fat ratio for both cuts of meat. RICE...
Kibby Mixture

Kibby Mixture

You can think of Kibby as the meatloaf of the Middle East, minus the ketchup. Lamb and/or beef, cracked wheat, and Hashwi combine to make Kibby Mixture, which can be used for both Kibby Tray and Kibby Balls. You can use 100% lamb or beef in this recipe, but we prefer...
Hashwi

Hashwi

Found in many dishes, Hashwi is a foundational recipe component that is traditionally made from lamb. In the Kalil kitchen, however, we prefer an even blend of lamb and beef. Select cuts with an 80% lean, 20% fat ratio to impart extra flavor and moisture. HASHWI...
Toasted Pita Bread

Toasted Pita Bread

TOASTED PITA BREAD Directions: Preheat oven to 350 degrees. Place on a cooling rack stacked on top of a sheet pan. Open up pita bread and place in a single layer on the cooling rack. Bake for 10-15 minutes, flipping halfway through for even...
Toasted Pine Nuts

Toasted Pine Nuts

TOASTED PINE NUTS Directions: Preheat oven to 350 degrees. Spread pine nuts in a single layer on an ungreased sheet pan and bake for 8-12 minutes until golden brown, stirring often to ensure even baking. Remove the pan from oven and allow pine nuts to cool to room...
Heavy Syrup

Heavy Syrup

HEAVY SYRUP Ingredients 6 cups sugar 2 cups water ½ tsp citric acid (also called lemon salt or sour salt; 1 TBL of lemon juice can be used as a substitute) Directions Combine water and sugar in a sauce pot and bring to a boil. Once boiling, reduce the heat to bring...