Syrian Stuffed Kibbeh
Glenda has made for us a classic Syrian dish which involved a great deal of work, but a delicious sounding treat at the end. Check out the process and some great cheats that you can employ to help make these beautiful Stuffed Kibbeh. Another wonderful and classic contribution to this month’s Cookbook Guru.
I have been meaning to make kibbeh since I returned from Lebanon.
In Lebanon, kibbeh, along with hummus, is on every menu. Both are national institutions. The reason I hadn’t got around to making them is they are bloody hard work. I know because I made them once before and was scarred for life.
Here is an excerpt from Claudia Roden’s A New Book of Middle Eastern Food, this month’s feature cookbook by The Cook Book Guru.
“Pound the meat rhythmically and vigorously with a little salt in a stone mortar until it is smooth and pasty. Alternatively, if a mincer is available, put the meat through it several times. Grate and pound the onion with salt and pepper, or mince it a few times. Mix the onion and meat together and mince or pound again, adding 1 or 2 tablespoons cold water or 1 or 2 ice cubes to achieve a soft and…
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