Comments on: Kibbeh with Star Anise Caramelised Onions

By: Fouad

Fouad — Sun, 02 Jan 2011 05:21:53 +0000

Hey Reemski – Sure thing. Next time I make some, you’re getting an email

Amanda – of course not. Sometimes not sharing is caring.

MarkC – hehehe. Chickpea cappuccino indeed. I know better than to mess with hummous Mark – I’d be crucified by the purists. A friend of mine once had a fish falafel. She said it was wonderful.

Arva – using a nikon d90 with a 35mm f1.8 lens. I love it. It’s really affordable now too. And yes, it is mint and yoghurt as a sauce. Didn’t work as well as I would have liked. It’s actually nicer without.

Sara – thanks darling. I only write about things I want to eat as well, so I understand where you are coming from

Merryn – Lovely to have you as a reader. Thanks for taking the time to comment. I hope I can keep my content exciting

Corinne – you MUST try it. It is wonderful.

Frank – though longer than my posts, your comments are even more entertaining. Keep them coming. Thanks for taking the time. You really gave me a good belly laugh.

Joumana – cheers mate! Thank you for your lovely comment, as always.

By: tasteofbeirut

tasteofbeirut — Wed, 08 Dec 2010 04:11:15 +0000

Fouad,

No need for false modesty, here; you are an artist and I believe in calling a bird a bird. Your text made me chuckle, as always, and your creation made me gasp. Good job, mate.

By: Frank Conway

Frank Conway — Mon, 06 Dec 2010 07:42:47 +0000

Comrade, Sir, I’m the truck driver from Albuquerque, NM, to whom you generously offered a recipe for chicken mograbeh soup flavored with caraway, for which I thank you. I’m home for a few days and catching up on things like making chicken mograbeh soup flavored with caraway, reading past posts (and your readers’ insightful comments ) and analysis of the WikiLeaks diplomatic cables. Many of which, interestingly, concern Lebanon. Which means nothing, I’m sure. I’m just saying. Coincidentally, and I can’t find it just now, I’m pretty sure I came across one that contained worried references to your class-based analysis of food, and a plan that was drawn up to co-op your croissant and have it sold at McDonald’s. Apparently, infighting has broken out in the State Department over whether to make it a sandwich, with bacon and cheese on a beef-like patty, or a breakfast item, with bacon and cheese on sausage-like patty. There’s also some dispute over whether to name it the March 14 Mac or the March 8 Mac. Secretary of State Hillary Clinton has put the project on fast track and hopes it outsells the increasingly popular Hizzbolah and Hotcakes.

The soup is really, really good, if I do say so. Since I would be reporting back to a chef, I got most of the fat out of my broth, and even strained it, then put in the chicken, mograbieh and caraway. I’m not used to caraway. My family is German, and suspects caraway. And here in New Mexico, the state flavor is the chili pepper. I had to make a special trip to the market, but I was the center of attention, and the assistant manager even thanked me for my patronage as I left, or else was thinking, “I thought I’d never sell that caraway.” It’s a bit of a dry flavor from what I’m used to, but it seems to bring out the flavor of the meat and the mograbieh, both. The soup is light and aromatic, with a hint of mystery.

Sorry for writing a comment longer than some of your posts, but again, thanks

By: Corinne @ Gourmantic

Corinne @ Gourmantic — Mon, 06 Dec 2010 06:29:22 +0000

I’m trying to imagine the taste of kibbeh with star anise, and I think it works beautifully. but kibbeh on steroids? I must try this!
Corinne @ Gourmantic´s last [type] ..Grace Wines Masterclass with Ayana Misawa- Ultimo Wine Centre

By: Merryn

Merryn — Mon, 06 Dec 2010 03:19:34 +0000

The twist of star anise with wholesome sweet fried onions sounds delicious alone – now add the fried pinenuts and this sounds fantastic! Will try these with, naturally, the fine lamb mince mixture – with a little fresh oregano, probably not authentic, but your star anise onions are unique as well. Thanks again for sharing your creative take on a classic. Your blog is always interesting, exciting and enjoyable.

By: sara (Belly Rumbles)

sara (Belly Rumbles) — Mon, 06 Dec 2010 02:11:54 +0000

The one thing that I adore about your blog, beside it’s wit and interesting stories, is the fact that I actually want to make everything you post.

Will definitely making these
sara (Belly Rumbles)´s last [type] ..Der Gefahrvollen Schnitzel The hazardous Schnitzel

By: Arva

Arva — Sun, 05 Dec 2010 19:10:41 +0000

Fouad, reading this made me realize just how underused star anise is in my (albeit limited) cooking repertoire. The combination with caramelized onions looks so simple yet phenomenal, I’m stacking this one up in my ‘combos I’ve gotta try someday’ list!

The photography is stunning…what camera are you using? Also, what’s the dip you have going on on the side – yogurt and mint?

By: MarkC

MarkC — Sat, 04 Dec 2010 05:09:02 +0000

Fouad, this looks great! You can serve it as an amuse bouche at your Michelin-starred Levantine restaurant. Now you need to come up with a similar treatment for hummus (chickpea cappucino?) and felafel.

By: Amanda

Amanda — Fri, 03 Dec 2010 03:49:12 +0000

Brilliant. I am almost at a loss for words. I don’t have to share these, do I?

By: Reemski

Reemski — Thu, 02 Dec 2010 23:48:39 +0000

Oh my god. I am drooling. next time you make some, can you please let me know and bring some so I can stuff my face full of them?
Reemski´s last [type] ..“My Favourite Curry Sauce with Fish” from Happy Days with the Naked Chef