This dish is served on Good Friday or during the Holy Week, meaning the week where Christians commemorate the suffering of Christ. It is a week of fasting when meat is not eaten which is why this kibbeh is totally vegetarian.
It’s hard to be inspired to cook when all my herbs are frozen till next spring! I’m used to walking out in the yard and having the herbs speak to me.
I have more Swiss chard that I know what to do with!
Culinary cultures worldwide offer signature doughy pockets encasing seasoned meat concoctions whose spices instantly indicate to which geographical region your tantalized tastebuds have been introduced. A few such wonders include Mexican empanadas, Indian samosas, Asian dumplings, and the crown jewel in my biased opinion, Middle Eastern sambousics!
Our home in Lebanon was filled with the comings and goings of company during the months surrounding Christmas. Since mom usually had on hand the Master Baking Mix (October 15 blog post) ingredients and the abundant fresh fruit of Lebanon, her quick go-to crowd pleasing coffee cake was the featured item of a winter’s morning breakfast.
We’re continuing to use our Master Baking Mix posted back in October to whip up fast and easy baked goods to accompany our holiday meals.