KIBBEH BLABAN

(Stuffed meat balls with Yogurt soup)

Kibbeh is national dish. A dish of pride and a labor of love. 

It consists of ground beef, lamb or goat meat, kneaded in Middle Eastern spices and soaked bulgur (crushed wheat).

The Word Kibbeh derive from the word Kubbah meaning "balls".

During the World War II, the British army used to call the kibbeh "Torpedoes" due to its oval or football shape.

Kibbeh comes in different shapes: round, oval, patties or spread in a dish than baked. You can substitute the meat, with lentils, chickpeas, potatoes, pumpkins and fish. Kibbeh can be poached, fried, grilled, baked, or eaten raw similar to steak tartar. 

The old traditional way of making the kibbeh and long before the food processor and electric meat grinder was invented, the villager women with their steady and sturdy hands, would pound the meat with salt in a large stone mortar called "jorn", they would hammer it with a heavy solid wood pestle "Mdakka" for about an hour until the meat is perfectly minced and smooth.

Before adding the onions, soaked bulgur and spices, they would run a knife through it to catch any sinews or tough fibrous tissue on the blade, then they would knead it by hand to form a dough like texture and use it to make kibbeh balls, kibbeh nayeh (raw meat) or spread it on baking dish to bake.

Sadly, this ancient method of kibbeh-making has diminished except in some rural villages that kept this tradition and passed it on from generation to generation.

Kibbeh making vary from region to region. 

Each region, district, town and village has its own unique and distinctive way, depending on the shape, the meat, the spices and the stuffing used.

Kibbeh making truly is an art and a culinary of gratification and joie de vivre!!

KIBBEH BLABAN

INGREDIENTS

KIBBEH:

1 lb of beef preferably sirloin, eye of round or inside round roast, cut into large pieces.
1 1/2  cup of fine bulgur or cracked wheat

1 large onion cut in 4 quarters
1 teaspoon sea salt or to taste

1/2 teaspoon black pepper 

1/2 teaspoon cinnamon 

1/2 teaspoon allspice 

STUFFING:
250 g beef, finely ground
1 onions, finely chopped
1/4 cup raw pine nuts or sliced almonds sauteed (optional)
1 teaspoon sea salt or to taste
1/2 teaspoon cinnamon
1/2 allspice
1/4 teaspoon pepper
4 tablespoon vegetable oil

LABAN or YOGURT:
1 32 oz (1 kilo) container of plain yogurt 

1/4 cup cornstarch or flour diluted in 1/2 cup of water
1/4 cup medium-grain rice
6 cloves of garlic crushed

3 tbsp butter

Fresh or dry mint for garnish 

METHOD

How to make the stuffing: 

• Heat oil and sautee the nuts if used until slightly brown, remove from pan and set aside
• With the same pan fry the chopped onions until tender
• Add the meat and spices, cook until brown
• Add the nuts and mix well
• Remove from heat

How to prepare the kibbeh: 

• Wash and soak the bulgur in cold water for 15 minutes 
• Drain the water in fine strainer, squeeze out as much water as possible.
• Put onion in the food processor and grind until fine
• Remove and put aside
• Put beef pieces in the food processor, grind until pasty and creamy
• If it won't fit at once put few at a time and repeat the step above
•  Add spices and mix well
• Add bulgur and minced onion, mix well for few minutes until the mixture all combined
• Transfer into a bowl and knead the kibbeh by hand for few minutes. If the kibbeh dough is too stiff and hard, you can add a little bit of ice cold water to make it creamier and softer
• Set aside in the fridge until ready to use
• Prepare a small bowl of ice cold water (You can add if you want a tablespoon of cornstarch)

How to make the kibbeh balls: 

• Form the meat into ball about 2 ounces or a size of golf ball
• Hold the kibbeh ball in one hand; and with the other hand use your index finger to make a hole
• Turn the kibbeh ball with your index finger counterclockwise while pressing against your palm to widen the walls of the kibbeh to become a thin shell
• It is important to keep your hands wet to prevent the kibbeh from sticking and to get a smooth finish.
• Fill the hole with 2 teaspoons of stuffing and close it by clenching your fist, forming an oval shape with a pointed end. 
• Set aside on a tray do not overlap or they will stick together

How to make the Laban or yogurt soup:

• In small bowl, whisk 1/4 cup of cornstarch or flour (3 Tablespoons) and 1/2 cup of water
• In large pot, pour yogurt, cornstarch or flour, salt and egg if used, whisk well
• Bring the contents to a boil, stirring continuously without stopping or the yogurt will crumble, when boil lower the heat
• Add the rice and keep stirring until completely cooked 
• Drop the kibbeh balls, few at a time and cook for 20 to 30 minutes 
• Heat 3 Tablespoons of butter in a small skillet add the crushed garlic and sautee until golden, swirl into the soup, mix well and garnish with fresh or dried mint.

Sahtein! Bon Appetit!

Recipe Notes and Tips:

🍲 You can deep fry the Kibbeh balls and serve them as an appetizers, with tzatziki sauce

🍲 You can double the recipe and freeze the other half. No need to be thawed prior to use.

🍲 When freezing the Kibbeh, place them beside each other on a flat stainless steel or aluminum tray, cover it with plastic wrap and freeze it for an hour or until harden. To loosen them, bang the tray on a hard surface, put them in a ziplog bag and back to the freezer.

Mloukhieh 
(Molokhia)

Mloukhieh or Molokhia, also known as jute leaves or Jew’s mellow.

The Arabic name of the dish, Mloukhieh or Molokhia is a derivative of the word "Mulukiya "which literally means ‘kingly’, "royalty" or “of the kings. 

Mloukhieh considered one of our favorite healthy soup/stew. It's considered a staple and signature dish on every Lebanese and Middle Eastern table.

The leaves and stems rich in iron, protein, calcium, thiamin, riboflavin, niacin, folate, dietary fiber and B-carotene. The plant has an antioxidant activity with a significant alpha-tocopherol equivalent Vitamin E”, also it say that cooked Mloukhieh smooth the blood flow and inhibits the formation of clots.

Mloukhieh have a distinct and unique flavor, it develops an okra-like viscosity when cooked but utterly delicious.

Every family and country has their own unique way of making it. If you search Mloukhieh or Molokhiah recipe you get so many different way of making it! However, the recipe that I use is fairly easy, general and very delicious.

You can buy Mloukhieh either, fresh (not so in North America), dried, canned, or frozen in most Mediterranean grocery market and sometime in Asian market.

  

Nothing beat though the aroma of freshly cut Mloukhieh! The smell will fill the whole house. I remember the excitement and still do when mom makes it. Now, my kids get the same excitement when asked what's for supper mom 😃? 

Mloukhieh is served with toasted pita chips, steamed rice, chicken and red wine vinegar with onion dressing.

Lebanese Mloukhieh 

6 to 8 serving

INGREDIENTS
One whole chicken or 1 kilo of chicken legs or breasts
1 large onion, preferably red, finely chopped
1 rosemary sprig
One cinnamon stick
3 bay leaves
Two 200 gr package frozen Mloukhieh, or two cans about 796 ml or 400 gr of dried Mloukhieh leaves
8 cloves of garlic minced

1/4 to 1/2 cup lemon juice or to taste
1/2 bunch fresh cilantro chopped, or 1 tbsp dried. If you don't like cilantro you can substitute with 1 tbsp ground coriander or skip it altogether

Salt to taste
Steamed long or short-grain rice, for serving

METHOD

• In a large, deep pot, put chicken, rosemary, cinnamon stick, bay leaves salt and add enough water to cover the chicken. Bring to boil.  Skim off the foam. Simmer over low heat until the chicken is cooked, about 45 minutes.

• Transfer the chicken to a platter and let cool slightly.

• Strain broth in another pot or heat proof bowl.

• Transfer Broth back to Pot

•  Add crushed garlic, coriander if used and lemon juice bring to boil.

• Reduce heat to low.

• Add chopped cilantro and Mloukhieh to the pot, simmer for 10 minutes but do not bring to boil or the Mloukhieh will sink to the bottom and get slimy.

• Debone the chicken and tear the meat with your fingers into pieces.

• Preheat oven to 275 degrees F. Place Pita bread and toast until golden

• Slightly crack into large chips

• In a bowl mix together the chopped onions and red wine vinegar

To Serve: 

       Mound crispy pita chips in the centre of bowl

Add rice

  

Mloukhieh

Chicken

 Drizzle with red wine vinegar and onion dressing

Sahtein! Bon Appetit!

Recipe tips and notes:

🍲 To prevent the Mloukhieh from becoming viscous or slimy it's important to add the lemon juice into the broth before adding the Mloukhieh.

🍲 Do not bring the Mloukhieh to boil just simmer for 10 min to avoid viscosity.

🍲 Adding the Cilantro with the Mloukhieh at the end will prevent it from becoming bitter.

🍲 If using dry Mloukhieh it's important to remove all the dried stems, wash thoroughly, drain well and squeeze excess water by hand.

🍲 For the frozen Mloukhieh wash well to remove viscosity, drain and squeeze excess water.

🍲 For the can Mloukhieh make sure to drain the water, wash by using fine colander and squeeze excess water.

 LABAN EMMO

 (Yogurt with Meat)

                                  



"Laban Emmo" ( Mama's yogurt ) is a heart warming and comforting year around dish or soup that savored by everyone who grew up in Lebanon. 

Passing on the legacy of our traditional Lebanese cooking and recipes with the rest of the world, truly is an honor and a privilege! 

"Laban Emmo" can be served as a soup or as full meal if served with rice. 

A very light dish yet filling, full of nutrients and high on protein. 

Laban Emmo recipe, just the way mama makes it:
Serves 4

INGREDIENTS
300 g meat cubed (beef or lamb)
2 onions coarsely chopped
1 cup water
1 kg Yogurt
2 tbsp cornstarch or flour
1 egg (optional)
2 tbsp butter
1 tbsp vegetable oil
Pepper (a pinch)
Salt (a pinch or to taste)

Cinnamon (a pinch)

Dried mint (optional)



METHOD

• Place a deep saucepan or cooking pot on the stove
• Heat oil
• Add lamb cubes and spices. Fry for few minutes
• Add onions and sautee for few minutes
• Add water and bring the mixture to a boil. Skim off the foam
• Lower the heat, cover the pot and simmer for an 1 hour, till the meat and onions are tender. (If the meat is still hard and the water is reduced, add more water)
• In another large pot, pour yogurt, corn flour, salt and egg if used, whisk well
• Bring the contents to a boil, stirring continuously without stopping or the yogurt will crumble, when boil lower the heat. (At this time you can stop stirring)
• Add in the cooked meat and onions, along with the sauce to the yogurt mixture. Simmer for 10 minutes.
• Heat butter in another pan
• Pour over the yogurt
• Serve with or without rice.
• Sprinkle dried mint if used and enjoy!!

                               

Sahtein!! Bon Appetit!

                         

Recipe Notes and Tips:

🍲 Don't throw away your open or half-eaten tub of yogurt!!! Yogurt is one of the dairy product that can be eaten after its "expiry date." If it doesn't smell bad nor has a mold in it, you can still use it in cooking, in baking and in your favorite smoothie.

🍲 Old Yogurt works best in cooking, it give it a little tangy flavor and it goes well with meat. If the yogurt is fresh you can still use it by adding few drops of squeezed lemon juice!

🍲 We serve rice with nearly everything! We eat it on its own, with fresh yogurt and with any meals and stews.

🍲 The recipe that I use is simple and tasty. It is made with 4 simple ingredients:

Long or short grain rice, oil or butter, vermicelli cracked pasta, water and pinch of salt if used.

🍲 I like to use both oil and butter for extra flavor. This is optional, but topping the rice with toasted nuts such as pine nuts, almonds, cashews and chestnuts adds a nice nutty flavor and texture.

Lebanese Rice with Vermicelli

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

INGREDIENTS

2 cups medium or long -grain rice 3½ cups boiling water
1 cup broken vermicelli pasta
2½ tbsp oil or butter
Salt½cup toasted nuts, optional for garnish.

METHOD

• Rinse the rice well then place it in a bowl and cover with water. 
• Soak for 20 minutes. 
• Drain well. (you can skip the above steps altogether and move straight to the steps below)
• In a medium non-stick cooking pot, heat the oil, butter or both on medium-high. Add the cracked vermicelli pasta and stir continuously to toast evenly until golden brown, be careful not to burn it.
• Add the rice and stir to be well-coated with the oil. Season with salt.
• Now add 3½ cups of boiling water if soaked and about 4 cups if not. Bring to a boil, cover it, then reduce the heat to low.
• Cook for 15-20 minutes on low. Once fully cooked, turn the heat off cover the pot with towel and leave the rice undisturbed for about 15 minutes, then uncover and fluff with a fork.
• Transfer to a serving platter and top with the toasted nuts if used. 

Bon Appetit!

Lebanese Garlic Sauce or Garlic Dip

(Toum)

                        

If you are a GARLIC lover like me you would love this light and fluffy Dip! 

It is made with just four simple ingredients: Garlic, Oil, Lemon Juice and Salt. 

This succulent and mouth watering condiment, can be used as dip, spread, salad dressings, on warm pita/saj bread, with grilled/roasted chicken, chicken Kabobs, chicken shawarma/tawouk/wraps, BBQ's, roasted potatoes, french fries and much more.

I remember when growing up, mom used to make this garlic dip by hand! using a pestle and mortar. She adds the freshly peeled garlic and salt into the pestle and hammer it until all crushed and pureed. Then, she will drizzle the oil, little bit at a time and mix it well for a minute or so, then she will repeats the steps for 30 minutes or more until all the oil is used. Thankfully, with the help of the food processor, we don't have to use pestle and mortar to make this flavorful dip.

                      Lebanese Garlic Dip

Ingredients

• 1 cup garlic cloves peeled or about 3 heads of garlic
• 1 teaspoon salt or to taste
• 4 cups canola oil or any other vegetable oil 
• 1/4 cup lemon juice (about one lemon)

Method 

1. Place the garlic cloves and salt in the food processor and puree until smooth. Pause for several times to scrape down the sides, that all the garlic is finely processed.
2. Turn the food processor back on and slowly drizzle in the oil through the lid. 
3. Pour in a teaspoon of the lemon juice.
4. Alternate between the oil and the lemon juice. (Alternating between the two creates a light and fluffy garlic sauce).
5. When the sauce is white and thick, similar consistency of mayonnaise, than you know it is ready. Usually it takes about 10-15 minutes.

Recipe Tips and Notes

🍲 Do not use extra virgin olive oil, it has strong and heavy taste, it's best to use canola oil, safflower oil, sunflower oil, vegetable or corn oil. 

🍲 Some will use egg white (one large egg is enough) for milder taste and fluffier dip. However, it won't last for too long in the fridge.

First, you place the garlic in the food processor, scraping down the sides, until all crushed and smooth, then you will add the egg white, while the food processor is on drizzle the oil, then the lemon juice.

🍲 If the mixture breaks while processing, stop adding additional oil. Transfer the mixture into a measuring cup, add 4 tbsp of mayonnaise, or egg white into the food processor and while it's on slowly pour in the mixture through the lid until combined, then repeat the steps by drizzling the remaining oil and lemon juice.

🍲 If you don't want to use egg white or mayonnaise try adding 5 cloves of garlic into the food processor, crush until pureed, drizzle little bit of oil, then pour in the mixture slowly through the lid, and repeat the steps by adding the remaining oil and lemon juice.

🍲 If the dip is too strong, depending on how fresh the garlic are, you may want to add more oil, or you can cheat by adding couple tablespoons of mayonnaise  and it will be just as good!

Bon Appetit!