* Crossposted in RECIPES
* Crossposted in COOKING
* Crossposted in INTERCOOK
* Crossposted in GOURMET
Hello All!
        Well, I have finished a few more, so here they go ...
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
      Title: Pacha ( no real translation )
 Categories: Chaldean
      Yield: 10 servings
     10 lb Rice
      5 lb Course ground chuck
     15 lb Beef tripe-Honey comb
      5 lb Stewing bones-for broth
      3 T  Allspice ground
      4 lg Bayleaves
           Salt and pepper
      4 ea Canned Garbonzo beans
           Or 4 lbs cook garbonzo beans
           Water to cover
           Needle and thread
  :       Ok, This is a real hard one. First of all take uncooked (
  washed and drained ) rice and meat, place in a large bowl, and add two
  tablespoons of salt one tablespoon of pepper and the allspice. Mix
  well. Now here comes the really hard part, take the honeycomb tripe
  and cut into 4x8 inch or so pieces, with a needle and thread sew up
  two sides of the tripe so that you now have a pocket to put the
  stuffing into. Fill pockets with the stuffing mixture ( not too full
  now because the rice mixture will expand while it cooks ) then finish
  sewing up the pocket until fully closed. While you are sewing up the
  " Kebiates " or pockets, place bones and if desired, other meats into
  a very large pot ( 12qt or larger ) add 2-3 tablespoons of salt and
  bay leaves. Bring to a boil. Add Kabiates to pot and top off with
  water to cover, boil for 20-30 min, reduce heat and add garbonzo
  beans. Simmer until ready to serve. To serve place Kabiate in large
  serving bowl then add broth, beans, and meats then place out on
  table. Each person will take a Kabiate and place it in their bowl,
  remove the thread to release the rice mixture then place the tripe on
  a plate and cut it up into small pieces then add it back to their
  bowl. Break up the rice and meat mixture and mix everythig together,
  after that, add some juice /meat /beans to personal preference and
  eat to your hearts desire. Some people will also add a good sqeeze of
  fresh lemon juice to it as well. To be more traditional, don't place
  out any spoons, just quartered heated pita ( Syrian ) bread out to
  use. Open one of the quartered pieces of bread, dig in as if it were
  a spoon, and up to the mouth fore a real delightfull experience.
    Enjoy,
   - Steve -
  Added Meats : Beef or Lamb Tounge and shanks, Chunks of chuck roast,
  Mumbar ( I will give you this one in another recipe ).
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
        Sunny San Diego, California. * USA *
--- GEcho 1.00
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