Kibbeh is a delicious Middle Eastern appetizer, mezze offering or main dish. Served with tzatziki or other yogurt based sauce, few people would pass this by.
I’ve made the individual stuffed version but it’s fiddly to make and then you have to shallow or preferably, deep fry, the football shaped kibbeh. I chose to make this kibbeh in a pie plate, but you can also make it in a 9×13 inch baking dish and cut them into diamond shapes.
My first attempt used only beef but a combination of half beef and half lamb is even tastier. You can use the same recipes for this version except bake for 40-45 min in a preheated 350 deg F oven. I added 2 tsp of the Baharat made below to the filling and 1 tbsp to the shell mixture.
Baharat spices before and after being ground
2 tbsp black pepper
2 tbsp cumin
1 tbsp coriander
1 tbsp dried mint
1 tbsp clove
1 tbsp nutmeg
1 tbsp green cardamom
1 pinch cinnamon
Toast dried, whole spices lightly. Let cool and grind in coffee grinder. Store in dark bottle in the fridge or freezer.
Dessert … Turkish delight (loukum)