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.