The Makings of a Great "Kibbeh Party"
There are TWO essential recipes for any food-making party to be
successful.
Grab a few great friends
Add a beautiful setting, in our case, our friends’ gorgeous
house
Sprinkle on a good amount of sunshine
Finish with the consummate labor-of-love meal, in this case Kibbeh Lebanese Meatballs
Pair that with a beautiful bottle of wine
Enjoy!
Sarah (pictured) and Pat graciously hosted the party |
I’m lucky to have all these elements in my life here in San
Francisco. A couple of weeks ago, we
decided it was time for another Kibbeh party. It was our most successful one
yet!
The luscious combination of freshly-ground lamb from our
favorite butcher in North Beach (San Francisco’s Italian neighborhood),
imported pine nuts from Lebanon, Bulgur cracked wheat, a staple in Mid-Eastern
cuisine and a stovetop onion and spice mix kept the kitchen smelling sweet for
days.
The fixins: pine nuts, stuffing and shell mixture |
So, grab a few of your friends (and other key ingredients) and throw yourself a fabulous Kibbeh party that you will soon not forget!
Kibbeh – Lebanese
Meatballs.
For the outer shell:
2.2 lbs. (1Kg) ground red meat, I prefer Lamb
2.0 lbs. (just under 1 Kg) fine bulgur wheat, #1 grade
2 medium onions, grated
3 Tbsp. cinnamon
3 Tbsp. Lebanese or Middle-Eastern spice mix, also called
Bhar
1 Tbsp. cumin
Salt
For the stuffing:
1.1 lbs.
(1/2 Kg) ground meat: If you have lamb for the shell, use lamb for stuffing
2 onions, chopped very finely
2 Tbsp. Labneh, Lebanese or Greek yogurt
2 Tbsp. cinnamon
Generous pinch of freshly ground nutmeg
1 cup of pine nuts, toasted stovetop with a Tbsp. olive oil
Salt
Peanut or corn oil for frying
Outer shell:
Cover and soak the bulgur in cold water for 30 minutes. Drain, squeezing the water out with your
hands. Add to a very large bowl. Grate the onions and remove the excess
liquid. Add to bowl. Add meat, cinnamon, spices, and a very
generous pinch of salt. Knead by hand in
the bowl for about 10 minutes until all ingredients are well incorporated and
the mixture comes together like bread dough.
Set shell mix aside.
Stuffing:
Sauté the meat in a large pan until all the liquid
evaporates. Add onions and sauté until
pale. Add the labneh, salt, spices, cinnamon
and nutmeg and cook for 2 minutes, incorporating well.
When ready to stuff, it’s good to remember to have a finger
bowl handy to keep your fingers wet; it will be easier to shape the balls this
way. Grab a portion of the shell mixture
the size of a Ping-Pong ball, roll it in your hands to form an evenly shaped
ball.
Holding the ball in the palm of one hand, puncture a hole in
the middle of the ball with your other hand’s index finger. Turn the ball in a circular motion in the palm
of your hand. As you turn, continue to
gently push with your finger to form a larger hole for the stuffing, almost but
not all the way through.
Stuff the now-hollow shells with a heaping teaspoon of the
stuffing. I like to add 3-4 pine nuts
into each shell along with the stuffing.
Close the top of the shell with your hands to form a conical shape. This takes a bit of practice, but with some
patience, you will easily master this step.
Set the formed shells on a baking sheet for frying, or
freeze the shells until hard, then pack into freezer bags. They can keep for up
to 5 months in the freezer. Frozen
shells can then be fried without thawing, as per below until they turn
golden-brown, about 10 minutes.
Forming the meatballs with friends is a fun labor of love |
Frying: set
the oil temperature to 350F (about 175C) and fry the freshly made shells for 6
minutes or until deeply golden brown. Make sure you have enough oil to cover the shells for deep frying. When done, drain
on a plate covered with paper towels. Serve with
a fresh salad or your favorite Labneh or Greek yogurt.
Note: for a
healthy alternative to frying, use the fresh or frozen meatballs in your
favorite soup or broth. I like to serve
the meatballs with chicken soup. Just cook them in the soup until done.
Makes about 60
meatballs.
Tabbouleh salad pairs beautifully with Kibbeh, so does good wine and sunshine! |