Podcasts about kibbeh

Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves. Get the Mushroom Kibbeh recipe here!

Hauke hallt noch und Olli ist wieder gesund in Berlin, love it. Mails an allesundlecker@aol.com Themen: Für Olli: Das perfekte 3-Gänge Menü Für Hauke: Workin' Moms | Netflix (https://www.netflix.com/de/title/80198991) Inhalt: 00:05:50 - Konsumecke: Möbel 00:24:00 - Hausaufgabe Hauke: Workin Moms 00:39:00 - Hausaufgabe Olli: Drei Gänge Menü, aber einfach 00:40:35 - Frage fürs erste Date 00:49:00 - Hausaufgabe Olli: Drei Gänge Menü Teil 2 Neue Hausaufgaben: Für Hauke: Schlafhygiene Für Olli: Andrew Schulz - Infamous (https://www.youtube.com/watch?v=rCZkp023MdY) Shownotes: Ollis Rezepte: Arabisch: Vorspeise: * Hummus * https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/ * Baba Ganoush * Tahini Blumenkohl Hauptgang: * Okra in Tomatensoße * https://bistrobadia.de/okra-in-tomatensauce/ * Reis mit Nudeln und Butter * Kürbis Kibbeh * https://www.pinterest.de/pin/488288784601225051/ Nachspeise * Knefe https://www.youtube.com/watch?v=APbyo7R9USw * Baklava * Arabischer Kaffee Saisonal: Vorspeise * Rote Beete Salat (optional mit Feta / Ziegenkäse, Walnüssen, Schnittlauch) * https://www.eatclub.tv/rezept/rote-bete-carpaccio-mit-feta/ Hauptgang: * Kürbis-Kartoffelauflauf https://kochkarussell.com/kuerbis-kartoffel-auflauf/ * Semmelknödel * https://emmikochteinfach.de/klassische-semmelknoedel/ * Pilzerahm (Steinpilze) * https://www.chefkoch.de/rezepte/1925561313935249/Pilz-Sahne-Sauce.html Rieke Instagram: https://instagram.com/riekemiajohannson?igshid=YmMyMTA2M2Y= Hauke: Tickets für die Comedyshow am 17.11.: https://tickets.muenchenticket.de/events/365507/info?distributionId=179908

Happy April everybody!  The sun is shining! The birds are singing!  The world is slowly coming out of its slumber!  Will you hit the ground running with your Scrabble knowledge or are you coming to spring training an out-of-shape veteran who hasn't picked up a tile since last March?  Well here's your chance.  The uncommon six letter Js and Ks.    | JACANA  |  | JACALS  |  | JAGRAS  |  | JARRAH  |  | JALAPS  |  | JAPANS  |  | JUBBAH  |  JIBBAS JUBHAH | JERBOA  |  | JABIRU  |  | JOJOBA  |  | JUMBAL  |  | JAZZBO  |  | JEANED  |  | JAUKED  |  | JAUPED  |  | JADING  |  | JADISH  | HADJIS JIHADS | JASSID  |  | JUDOKA  |  | JORDAN  |  | JOYPAD  |  | JAEGER  |  | JAYGEE  |  | JAYVEE  | VEEJAY | JANNEY  |  | JARVEY  |  | JUGULA  | R | JUBILE  | ES | JUJUBE  |  | JOCUND  |  | JOCOSE  | R | JUDDER  |  | JEREED  | JEERED | JUDGEY  |  | JINNEE  |  | JENNET  |  | JOSEPH  |  | JERKIN  | JINKER | JUSTLE  |  | JETTON  |  | JUNGLY  |  | JINGKO  | GINGKO | JUGUMS  |  | JIMPLY  |  | JIMSON  |  | JUPONS  |  | JOYPOP  |  |   |  | KABAKA  |  | KABAYA  |  | KAMALA  |  | KANBAN  |  | KUBASA  |  | KWACHA  |  | KALPAC  |  | KARAHI  |  | KEBLAH  | KIBLAH | KITBAG  |  | KABIKI  |  | KOCHIA  |  | KIACKS  |  | KAPEEK  |  | KAMEEZ  |  | KASHER  | SHAKER | KINEMA  |  | KINASE  |  | KERRIA  |  | KNAWEL  | KNAWES | KEYWAY  |  | KAFFIR  | KAFIR | KHALIF  |  | KIAUGH  |  | KIANGS  |  | KURGAN  |  | KALONG  |  | KHAPHS  |  | KAINIT  |  | KUALKI  | KULAKS | KAMIKS  |  | KALIUM  |  | KRAFTS  |  | KOFTAS  |  | KIPPAH  |  | KIRPAN  | PARKIN | KARRIS  |  | KRAITS  |  | KOKAMS  |  | KAPOKS  |  | KORUNA  |  | KNARRY  |  | KANZUS  |  | KUVASZ  |  | KEBBIE  |  | KIBBEH  | KIBBES, KIBBIS | KOBOLD  |  | KIBEIS  |  | KUBIES  |  | KYBOSH  |  | KRUBIS  | KRUBUT | KOMBUS  |  | KUCHEN  |  | KIRSCH  | SCHRIK CHIRKS | KIDVID  |  | KERFED  |  | KENNED  |  | KEPPED  |  | KLUGED  | KLUDGE KLUDGY | KYTHED  | KITHED | KUDLIK  |  | KOODOO  | KUDU | KETENE  |  | KEEVES&

On weekday mornings, the smartphones of more than a hundred Istanbul residents light up with a cheery Arabic greeting and pictures of home-cooked Syrian dishes that Samar al-Mallah plans to cook that day. Then Mallah, a mother of four, waits for the orders to come in. And they do. “I believe you can reach the heart of a person through food,” Mallah said. “Food is something you can send a lot of messages with. You can put all of your love, all of your feelings. You can build relationships through food.” There is shish barak, a classic dish of toasted meat dumplings, stewed in a savory yogurt sauce; the tangy brightness of tabbouleh, chock-full of fresh tomatoes and cucumbers; and Mallah’s personal favorite are the kibbeh — spiced, fragrant ground meat packed and fried in a bulgur casing.  A plate of kibbeh, freshly fried and fragrant with cumin, cinnamon and cloves. “It’s really very difficult to prepare ... I have my own way, which makes it really special,” says Samar al-Mallah.      Credit: Durrie Bouscaren/The World  “Rarely, I find people who cook it the same way that I do,” she said. Life was not always like this. When the war in Syria started in 2011, Mallah’s husband, Youssef Alozon, worked as an electrical engineer in Damascus. She stayed home, raising their four kids. Sure, her kibbeh was the best in town — though she never thought she’d earn a living with it. Then the war hit home. Related: Syrian war scatters these 6 siblings across 6 different countries“My husband was arrested for a month and a half. So we decided to flee,” Mallah says. For the past four years, they’ve made a home in Istanbul alongside more than half a million Syrian refugees. The job market is difficult for both Syrians and Turks — and Turkish businesses often only hire Turkish speakers. Work permits for Syrians are expensive and often difficult to come by. The family sank their savings into a couple of business ventures, hoping to earn a living in a tough job market. Unfortunately, none of them worked out. “We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost."Yousef Alozon, Karadish Kitchen, Istanbul, Turkey“We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost,” Alozon says. “So we started with the equipment and tools that we have in our kitchen.”One day, their adult daughter mentioned how bad cafeteria food was at her office. So Mallah sent her in with a homemade lunch to share with her coworkers. The feedback was glowing. “They said that my food really tastes the same, like their mother’s food,” Mallah said. “That feedback gives me the power to overcome the difficulties.” During a family meeting, another daughter thought of the project’s name: Karadish Kitchen. In Syrian Arabic, karadish translates to “large chunks of meat” or — a bit of extra weight. “It’s a metaphor actually; we use the name to show that we are generous with the food, that it’s really rich,” Mallah explains.  Word started to spread to other offices, small businesses and friends of friends. Samar Mallah and Youssef Alozon were invited onto a cooking show, profiled on an Arabic-language YouTube channel. They caught the attention of a local foodie website seeking out Istanbul’s hidden culinary treasures, “Culinary Backstreets.” In addition to Mallah’s dishes, Alozon started making cookies and pastries to sell alongside the meals. Related: For Syrian refugee children in Turkey, a 'home with dignity' is hard to findThe Whatsapp group swelled with phone numbers from Syria, Iraq, Yemen, Algeria, Somalia, Saudi Arabia. The family’s customers in Istanbul all seemed to have one thing in common — they were living far from home. To keep up with demand, Mallah capped the group at 150 people, but the message was clear. In Istanbul, there is a market for homemade food. Though perhaps not for the same reasons that Blue Apron and Grubhub took off in the United States.  While Samar al-Mallah is the head chef of the operation, her husband Youssef Alozon leads the way with the desserts and pastries. Cinnamon rolls are among his favorite recipes.  Credit: Durrie Bouscaren/The World  Istanbul has one of the largest refugee populations in the world, as well as a significant number of international workers and students. Young Turks, too, are increasingly moving away from their extended families to live in the city. “We feel that we are feeding our children. ... Being here alone, as singles, working. Nobody’s taking care of them. But we feel very satisfied when we can make them happy, even from a meal.”Samar al-Mallah, Karadish Kitchen“We feel that we are feeding our children,” Mallah said. “Being here alone, as singles, working. Nobody’s taking care of them. But we feel very satisfied when we can make them happy, even from a meal.” When customers were asked what Mallah’s food means to them, sent through their WhatsApp group, the responses flooded back in English and Arabic. “I am in love with this family, this beautiful family,” one young woman said. “She’s the mother who’s taking care of us, and cooking our food that we miss and can’t live without. ... You are a mother to us. May God keep you, above our heads.”Karadish Kitchen customer in Istanbul from Damascus, Syria“She’s the mother who’s taking care of us, and cooking our food that we miss and can’t live without,” said one man, originally from Damascus. “You are a mother to us. May God keep you, above our heads.” Mallah and Alozon are now finishing up a small business training program in Istanbul, called the LIFE Project. At the end, they’ll compete for a small grant to expand their business into a commercial kitchen.  Samar al-Mallah stirs a pot of shish barak, a dish of toasted meat dumplings cooked in a savory yogurt broth and served with an aromatic rice blend.  Credit: Durrie Bouscaren/The World  In the meantime, Mallah has started a new Whatsapp group, to help other Syrian women start kitchens of their own. Together, they troubleshoot problems and share tips on decorating, marketing and dealing with customers. “I like to have the chance to help others, to spread love,” she said. “Especially in this time when we have the conflict, it’s important to have these kinds of feelings.”Translations were provided by Fatma Inceruh. 

On weekday mornings, the smartphones of more than a hundred Istanbul residents light up with a cheery Arabic greeting and pictures of home-cooked Syrian dishes that Samar al-Mallah plans to cook that day. Then Mallah, a mother of four, waits for the orders to come in. And they do. “I believe you can reach the heart of a person through food,” Mallah said. “Food is something you can send a lot of messages with. You can put all of your love, all of your feelings. You can build relationships through food.” There is shish barak, a classic dish of toasted meat dumplings, stewed in a savory yogurt sauce; the tangy brightness of tabbouleh, chock-full of fresh tomatoes and cucumbers; and Mallah's personal favorite are the kibbeh — spiced, fragrant ground meat packed and fried in a bulgur casing.  A plate of kibbeh, freshly fried and fragrant with cumin, cinnamon and cloves. “It's really very difficult to prepare ... I have my own way, which makes it really special,” says Samar al-Mallah.      Credit: Durrie Bouscaren/The World  “Rarely, I find people who cook it the same way that I do,” she said. Life was not always like this. When the war in Syria started in 2011, Mallah's husband, Youssef Alozon, worked as an electrical engineer in Damascus. She stayed home, raising their four kids. Sure, her kibbeh was the best in town — though she never thought she'd earn a living with it. Then the war hit home. Related: Syrian war scatters these 6 siblings across 6 different countries“My husband was arrested for a month and a half. So we decided to flee,” Mallah says. For the past four years, they've made a home in Istanbul alongside more than half a million Syrian refugees. The job market is difficult for both Syrians and Turks — and Turkish businesses often only hire Turkish speakers. Work permits for Syrians are expensive and often difficult to come by. The family sank their savings into a couple of business ventures, hoping to earn a living in a tough job market. Unfortunately, none of them worked out. “We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost."Yousef Alozon, Karadish Kitchen, Istanbul, Turkey“We were out of money, and then we thought about an idea to start with, with no cost —  almost no cost,” Alozon says. “So we started with the equipment and tools that we have in our kitchen.”One day, their adult daughter mentioned how bad cafeteria food was at her office. So Mallah sent her in with a homemade lunch to share with her coworkers. The feedback was glowing. “They said that my food really tastes the same, like their mother's food,” Mallah said. “That feedback gives me the power to overcome the difficulties.” During a family meeting, another daughter thought of the project's name: Karadish Kitchen. In Syrian Arabic, karadish translates to “large chunks of meat” or — a bit of extra weight. “It's a metaphor actually; we use the name to show that we are generous with the food, that it's really rich,” Mallah explains.  Word started to spread to other offices, small businesses and friends of friends. Samar Mallah and Youssef Alozon were invited onto a cooking show, profiled on an Arabic-language YouTube channel. They caught the attention of a local foodie website seeking out Istanbul's hidden culinary treasures, “Culinary Backstreets.” In addition to Mallah's dishes, Alozon started making cookies and pastries to sell alongside the meals. Related: For Syrian refugee children in Turkey, a 'home with dignity' is hard to findThe Whatsapp group swelled with phone numbers from Syria, Iraq, Yemen, Algeria, Somalia, Saudi Arabia. The family's customers in Istanbul all seemed to have one thing in common — they were living far from home. To keep up with demand, Mallah capped the group at 150 people, but the message was clear. In Istanbul, there is a market for homemade food. Though perhaps not for the same reasons that Blue Apron and Grubhub took off in the United States.  While Samar al-Mallah is the head chef of the operation, her husband Youssef Alozon leads the way with the desserts and pastries. Cinnamon rolls are among his favorite recipes.  Credit: Durrie Bouscaren/The World  Istanbul has one of the largest refugee populations in the world, as well as a significant number of international workers and students. Young Turks, too, are increasingly moving away from their extended families to live in the city. “We feel that we are feeding our children. ... Being here alone, as singles, working. Nobody's taking care of them. But we feel very satisfied when we can make them happy, even from a meal.”Samar al-Mallah, Karadish Kitchen“We feel that we are feeding our children,” Mallah said. “Being here alone, as singles, working. Nobody's taking care of them. But we feel very satisfied when we can make them happy, even from a meal.” When customers were asked what Mallah's food means to them, sent through their WhatsApp group, the responses flooded back in English and Arabic. “I am in love with this family, this beautiful family,” one young woman said. “She's the mother who's taking care of us, and cooking our food that we miss and can't live without. ... You are a mother to us. May God keep you, above our heads.”Karadish Kitchen customer in Istanbul from Damascus, Syria“She's the mother who's taking care of us, and cooking our food that we miss and can't live without,” said one man, originally from Damascus. “You are a mother to us. May God keep you, above our heads.” Mallah and Alozon are now finishing up a small business training program in Istanbul, called the LIFE Project. At the end, they'll compete for a small grant to expand their business into a commercial kitchen.  Samar al-Mallah stirs a pot of shish barak, a dish of toasted meat dumplings cooked in a savory yogurt broth and served with an aromatic rice blend.  Credit: Durrie Bouscaren/The World  In the meantime, Mallah has started a new Whatsapp group, to help other Syrian women start kitchens of their own. Together, they troubleshoot problems and share tips on decorating, marketing and dealing with customers. “I like to have the chance to help others, to spread love,” she said. “Especially in this time when we have the conflict, it's important to have these kinds of feelings.”Translations were provided by Fatma Inceruh. 

In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother Jones Podcast series following in his footsteps. Then you’ll meet a Syrian refugee chef who couldn’t return to his homeland—but found a way to get a taste of it from New York.

This week Cathy is joined by Mayada Anjari, author of The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee's Kitchen, and the book's coauthor Jenn Sit and interpreter Dalia El-Newehy. Mayada shares her family's journey from Syria to Jordan to, finally, the United States, due to the Syrian Civil War. She also tells how cooking for fundraiser dinners at her sponsor church in Jersey City led to the idea for this cookbook. Hear how she makes Kibbeh, or meat-filled torpedo-shaped dumplings; stuffed vegetables; and simple weeknight meals with lots of fresh salad. Find out why cooking Mayada's style of Syrian cuisine is so authentic to her family yet so accessible to anyone's. Eat Your Words is powered by Simplecast.

Today we're making one of our favorite middle eastern dishes: Kibbeh. It's a dish made with ground meat and bulgur wheat. It's seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a meatloaf with a filling of friend onions with more browned ground meat and toasted pine nuts. It's truly one of the most delicious things you'll ever make. And we're giving you a recipe for a rich and savory tahini sauce to go with it. it's the same kind of sauce you've probably had on a felafel sandwich. So listen to us cook this amazing dish and help spread some peace and joy around the world.

Delores Ulmer of Jackson is a second generation Lebanese-American. She discusses Kibbeh, a traditional Lebanese meat dish and how to prepare sasuf, which is a wheat salad now known at tabouli.  According to Ulmer, preparing food together is a Lebanese tradition that makes the work more fun and brings the family closer. Please enjoy this extended version of the original radio broadcast