Nadine Hoekman’s Chinese Cabbage Salad

Submitted by Mary Anne Mercer

I always bring this salad to IHP Seminar.

Ingredients:
1 medium cabbage chopped
½-1 bunch green onions

Dressing—mix and shake:
3 Tbsp. vinegar
3 tsp. sugar
1/3 cup oil
1 tsp. salt

2 Tbsp. Toasted sesame seeds

Instructions:
Seasoning packet from a package of ramen noodles. (I usually use the one from the packet of oriental or sesame—can’t remember for sure what it is called-- chicken noodles and then also add a few drops or the sesame oil in the packet to the dressing)

Serving:
When ready to serve add

1 package ramen noodles – smashed up
3 Tbsp. sliced toasted almonds
Dressing

Hope you enjoy this dish!
Mary Anne

Kibbeh in a Tray: A Hot Lebanese Dish

Submitted by Amineh & Zied
Kibbeh is the national dish of the Levant, specially of Lebanon. There are a few types of kibbeh: raw kibbeh, fried kibbeh and baked kibbeh. While making the shell part of kibbeh, kneading and pounding the mix is an important part of the whole process.



Ingredients:
Shell:
2 1/2 cups ground beef or lamb
2 cups burghul
2 medium sized onions
2 tsp. salt
1/2 tsp. pepper

Stuffing:
1 cup ground meat
1 cup chopped onions
1/2 cup pine nuts
1/2 cup olive or canola oil
1 tsp. salt
1/2 tsp. pepper

Instructions:
Shell:
Mix the ground meat, salt, pepper and onion together until very smooth. Wash and soak burghul in warm water for 10 minutes. Press to remove water. Pound and knead burghul and meat well.

Stuffing:
Heat oil. Fry chopped onions in it until soft and golden. Add meat and sate until cooked. Add pine nuts and continue cooking until meat has lost its pink color entirely. Season with salt and pepper. Get rid off excess fat.

Spreading in Tray:
Grease a baking pan. Pat a layer of kibbeh shell mix smoothly and press hard to form a firm 1/2 inch layer . Cover this layer evenly with stuffing mix. Finish with another layer of kibbeh mix. Cut kibbeh in tray into diamond shapes before inserting in the oven. Pour 1/2 cup of oil over all. Bake in moderate oven about 30 minutes, or until cooked. This dish is best served warm.

Hope you enjoy making and eating this traditional Lebanese dish. Be-Ssahha (with health).
Amineh & Zied