Serves 2.

Ingredients:

2 packets instant chicken broth and seasoning mix
2 cups water
1 1/2 small, dried green chile pepper, finely chopped
1/4 cup diced green bell pepper
1/4 cup dices onion
3 tablespoons chunky-style peanut butter

Preparation:
In 1-quart saucepan dissolve broth mix in water; add chile peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil.

Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

Filling
1/2 lb ground lamb
1 med onion (finely chopped)
2 tbl olive oil
1/2 tsp allspice
1/4 tsp black pepper
dash cinnamon
1/2 tsp salt
1/3 cup pine nuts

Bulgur Mix
2 5.5 oz. boxes Near East brand Taboule Wheat Salad mix
1 lb ground lamb
1 tsp salt
1 tsp black pepper
1 tsp allspice
1/2 tsp cinnamon
1 med onion, finely chopped
2 1/2 tbl olive oil

Sautee onion in olive oil until browned.

Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine.

Add the pine nuts and reduce heat to warm.

Bulgur:
Dump the 2 boxes of Taboule into a bowl (do not use the seasoning packs that come with wheat salad mix).

Cover Taboule with about an inch of water and let mix settle until water becomes cloudy.

Carefully drain out the water and repeat the rinse two more times. After the last rinse, cover Taboule with another inch of water and let set for 15 minutes.

Drain Taboule and squeeze out all excess water.

Add chopped onion, seasonings, olive oil and meat, then mix thoroughly with hands. A food processor can be used for this process, but your hands will work just as good. Make sure all ingredients are mixed together well.

Final Preparation:
Preheat oven to 400 degrees and lightly grease a pie pan with olive oil.

Using half the bulgur mix, line the pie pan and spread evenly.

Add the filing mix and cover with the remaining bulgur.

Coat top surface with olive oil and bake for 40 minutes.

Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes.

Remove from oven and let cool for 10 minutes and serve.

2 c dates,pitted
1/2 c walnuts
1/2 c raisins, golden
2 tb sweet Passover red wine
1/2 c raisins dark

1. Process dates rinsins and walnuts in food processor until mixture is finely chopped and begins to mass. Add enough wine to make sticky dough.

2. Line baking sheet with waxed paper. Drop mixture by slightly rounded measuring teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

10 lb pork shoulders
1 tb allspice
2 lb onions
2 oz salt
1 tb pepper
1 pt water

1. Finely dice the onions and saute in a light butter substitute like Whirl.

2. Cool and grind the meat in a 3/8 grinding plate.

3. Mix all the ingredients in the water and add to the ground pork.

4. Stuff into a 36/38mm hog skin and let the sausage stand overnight in the cooler.

5. Cook to order.

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!

Ingredients for Miang Kam

Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces

Miang Kam Filling Ingredients

1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
6 Serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
1/3 cup cilantro leaves

Miang Kam Sauce Ingredients:

1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce ( nam plah), or to taste
1/2 cup water

To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.

Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.

To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.

To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!