Kibbe Mushrooms & Artichoke

Meat

INGREDIENTS

4 boxes white mushrooms
2 packages frozen Egyptian artichoke hearts
Spritz of lemon juice
4 crushed garlic cloves
Mikee garlic sauce, to coat
1 mushroom búllion
1 onion cube
Sesame oil to taste
Olive oil to sauté
Prepared Kibbe balls

DIRECTIONS

1. Sauté garlic in olive oil. Add mushrooms. Add lemon juice to taste.

2. Coat mushrooms with garlic sauce.

3. Once mushrooms begin to release liquid, crumble mushroom búllion onto mushrooms and lightly stir in. Keep covered, mixing once in a while until water evaporates and a light gravy forms.

4. Add artichokes and mix to coat.

5. When artichokes soften and a thickened gravy forms, add kibbe balls.

6. Cook kibbe balls about 45 minutes to an hour.

7. Drizzle sesame oil to taste.