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Today’s recipe by Rosemary Kallail and Ester Henry for the annual St. Mary Mediterranean Festival.


5 pounds ground sirloin (finely grounded)
5 cups fine wheat (measure dry)
3 T salt
1 teaspoon pepper
1 teaspoon cinnamon
1 cups onions ( finely chopped, mushy so you can see no onion)

5 pounds – Hushwee Meat goes in the middle layer of Kibbee
Cook in pan on top of stove
Ground sirlion 90/10 lean
salt -2 tablespoons
pepper — 1 tablespoon
cinnamon — 1/2 tablespoon
Wash and clean the measured dry wheat. Add meat and wheat, then seasonings and onion. Mix by hand. Add cold ice water as needed to keep moist.

8 x 8 inch pan
¾ of pound kibbee on bottom
½ cup packed hushwee in the middle cover it completely
¾ of pound kibbee on top
Cut into Diamonds and top with ½ teaspoon canola oil

400 degrees — 20 min. 8×8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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