Kibbeh, Get Happy!

NATIONAL DISH OF SYRIA - Kibbeh

Are you from Syria? I don't Bolivia! OK now we got that out of the way let's turn our attention towards the Middle East. I've never cooked Syrian food before but by the end of doing so it has climbed up the list of my favourite cuisines.

Another first for me was cooking with burghul. Similar texture to couscous and with a great taste.

So Kibbeh took some time to make, mostly due to my crazy filming schedule (How does Meryl Streep do it?). But it fun and I felt very accomplished by the end. Also I was eating it whilst watching Junior MasterChef, and for the first time didn't feel so inferior (Oh you can make Sauteed Mustard Rabbit with Spinich & Pear Puree and Fondant Potatoes?...Well I just made Kibbeh so BOOYAH!)

Here's the link I used to make Kibbeh:
http://www.greenprophet.com/2009/02/kibbeh-recipe/

For some optional extra cooking here is the Tabbouleh recipe I used:
http://www.foodnetwork.com/recipes/kathleen-daelemans/tabouleh-recipe/index.html

And for the homemade Yoghurt Dip:
http://duncanphillips.net/2009/04/gita%E2%80%99s-lamb-meatballs-with-mint-yoghurt-dip/

Enjoy, or as they say in Syria, (bil-hanā' wa ash-shifā'بالهناء والشفاء (

Difficulty:       2 

Appearance:  4 

Taste:             5 

TOTAL:        11

Now although Kibbeh wasn't that difficult to make, there was some skill to perfecting the shells. Thankfully I saw a video on Youtube so eventually got the finger twisting down pat (PS. not a euphemism!)

They would have looked and tasted crispier if I had deep fried the Kibbeh (as they are traditionally done), but I decided to bake them so to limit the oily factor. Despite this, it gave off an amazing aroma! Middle Eastern food is always so fragrant. And the taste....well it is the first dish to receive a 5! This also includes the Tabbouleh and Yoghurt Dip, which complimented the lamb excellently. Plus anything with pine nuts in it has got to be good!