MORE RECIPES FROM OUR LEBANESE HERITAGE:
Cynthia's Father's ancestors came from Betaboura, Lebanon. My great-grandfather, Shakir came from Mashgara. Our branch of the family is the only one that spells it as we do. When Shakir arrived at Ellis Island, they asked his name, and like many immigrants at the turn of the century his name was spelled the way it sounded to the immigration agent. Most of the others in our family spell it "Sayegh," which more correct phonetically.
There is a family of Sayegh's in Beruit that run a jewelry store, and the name has become synonymous with the product. However, our branch of the family came from the hills outside Beruit, and were more likely shepherds.
Our generation has become almost completely Americanized. We don't speak the language, but we do know a few sayings (mostly swears!). Our closest link to our heritage has been through its food.
The following are several recipes we make for special guests, or for special occasions.
Kibbee Nayyeh (Raw Lamb with Cracked Wheat)
It sounds disgusting, but it tastes great1 Makes a wonderful appetizer (Mezza).
1 lb lean lamb, ground twice
1/2 cup fine cracked wheat (bulghur)
1 medium onion, grated
1 tsp salt
1/4 tsp pepper
Soak wheat in cold water for 30 mins.
With wet hands, knead meat, salt and onion together, and gradually add wheat. Continually wet hands with water to ensure texture. Serve on platter, flattened out, crisscross design fork. Garnish with sliced onions and olive oil. Serve with bread.