Food 
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sketches from chefs of plates
sketches from chefs of plates
South Portland's Rick Elias makes his family's Lebanese kibbeh, while is goddaughter and grandniece Arria Doll, 8, watches the process.
Elias mixes ground lamb with smeed (bulgar wheat). Other ingredients include toasted snoba, (pine nuts), ground beef, onions and sometimes cinnamon or cumin.
A family photograph of Rick Elias' grandfather Ollie Elias and his wife, Nezera, from 1895 in South Portland.
Elias' grandmother Nezera immigrated from Lebanon to Bangor in the late 1800s.
Olie Elias, Rick's grandfather, immigrated to America from Lebanon, then known as Syria.
Arria Doll presses ground meat into a glass pan for cooking.
The Elias family's kibbeh dish paired with tabouli and rice.
