I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spicy chicken shwarma, and pickle

Basic kibbeh recipe:





2 c burghul


2 lbs lean lamb


1 lg onion


1T salt


1 t ground pepper (freshly ground, if possible)


1 t ground allspice


1/2 c iced water





1. Place burghul in a bowl, cover w/cold water %26amp; let soak 10 minutes. Drain in a sieve %26amp; press w/a spoon to drain out as much water as possible. Spread it out in a flat dish %26amp; refrigerate 1 - 2 hours to further dry it.





2. Trim all fat %26amp; fine skin from the lamb %26amp; cut into cubes. Chill for one hour.





3. W/a food processor, process a quarter of the meat at a time until it reaches a paste-like consistency. Transfer to a large bowl. Process onion to a thick liquid %26amp; add to meat. Combine meat w/onion, seasoning, spices %26amp; burghul. Process again in six lots, adding a tablespoon of cold water to each lot. Combine again in a bowl %26amp; give a final knead by hand. Cover %26amp; chill until required.





Kibbeh Nayye:





1 quantity of kibbeh (above)


1/4 c olive oil


1 c sliced spring onions (inc green tops)


lemon wedges


4-6 pitas, cut into quarters





1. Make kibbeh as above





2. After final kneading, place on a large oval platter %26amp; spread it out flat. Round the edges %26amp; smooth the top, using hand dipped in ice water. Make a drepession in the center w/thumb %26amp; w/the sides of the forefinger make 2 grooves along %26amp; across kibbe to the edges.





3. Place kibbeh in fridge %26amp; chill for about an hour, until the color takes on a pleasant red. The cold plus oxygen brings up the color.





4. To serve, drizzle olive oil in center depression %26amp; along grooves. Garnish w/a ring of sliced spring onions around edge. Place washed %26amp; crisped lettuce leaves in a bowl, lemon wedges in another bowl, %26amp; pita in a bsket. The kibbe is scooped up w/either the lettuce leaves or pita, %26amp; lemon juice is squeezed on if desired.





NOTE: Kibbe Nayye should be eaten the same day it is made. Any left over should be used for a cooked kibbe dish.





STUFFED GRAPE LEAVES:





Filling:





2 lg onions, finely chopped


1/2 c olive oil


1 c rice


1/4 c pine nuts


1/4 c currants


1 t ground allspice


2 T fresh dill, finely chopped


fresh ground black pepper





TO FINISH:





80 fresh or preserved grape vine leaves


water


1 lemon, thinly sliced


1/4 c olive oil


lemon wedges %26amp; yoghurt for serving





1 In a pan, fry onion gently in olive oil until transparent. Add rice %26amp; stir over heat for 5 minutes. Add pine nuts, currants, allspice, dill, salt %26amp; pepper to taste. Cover %26amp; cook on gentle heat for 5 minutesw. Remove %26amp; leave aside.





2. Blanch fresh or preserved grape vine leaves in boiling water for 3 minutes, adding them in 3 lots. As each lot is blanched, remove to a bowl of cold water, then drain well.





3. Spread a vine leaf on work surface, shiny side down, and place a heaped teaspoon of the rice filling towards stem end. Roll once, fold in sides and roll into a neat package. Repeat w/remaining ingredients.





4. Line base of a heavy pan w/4 vine leaves %26amp; pack rolls, folded side down, in close packed rows. As each row is completed, place 3 thin slices of lemon on top before beginning next row.





5. When all rolls are in pan, top w/ 3 lemon slices %26amp; cover w/ remaining vine leaves. Pour 2 cups water and olive oil over rolls %26amp; invert a heavy plate on top to keep rolls in shape during cooking.





You may need to add more water - watch them,





6. Bring to a slow simmer, reduce heat, covery pan and simmer gently for 50 minutes. Remove pan from heat %26amp; leave until cool.





7. Carefully remove rolls to serving dish, discarding lemon slices. Serve at room temperature, or cover dish %26amp; chill before serving. Garnish platter w/lemon wedges %26amp; serve w/a bowl of yoghurt.





SHWARMA: Sorry - don't have a recipe, I always buy this from our local restaurant.





MIXED PICKLES:





1/2 sm cauliflower


1 sweet green pepper


1 sweet red pepper


2-3 stalks celery


2 medium carrots


2 med green tomatoes


cooking salt





BRINE MIX:





4 c water


1/4 c pickling salt


1 c white vinegar


1 T sugar





TO FINISH:





1-2 hot fresh or dried chilis


1-2 sprigs dill, optional


1-2 cloves garlic





1. Wash vegetables well. Break cauliflower into florets. Core %26amp; seed peppers %26amp; cut into wide strips. Cut celery into 2 inch pieces. Peel carrots %26amp; slice 1/4 inch slices. Cut tomatoes into thick wedges.





2. Place prepared vegetables in layers in a bowl, sprinkling about 2 tablespoons cooking salt on each layer. Leave for 5-6 hours, then rinse well %26amp; drain.





3. Heat water %26amp; pickling salt in a stainless steel or enamelled pot, stirring until salt is dissolved. Add vinegar %26amp; sugar %26amp; bring to a boil. Leave until cool.





4. Pack vegetables into 1 or 2 sterilized jars, arranging them attractively. To each jar add a cut clove of garlic, 1 whole chili and a sprig of dill amongst the vegetables.





5. Pour cooled brine over prepared vegetables. Seal w/glass or plastic lids %26amp; leave at room temperature for 1 week before opening. Once opened, store in fridge. Pickles should keep 2 months in a cool dark place, longer once stored in fridge.