Kibbe is a popular Middle Eastern dish made from spiced meat and bulgur wheat, typically served as an appetizer or part of a mezze. It can be served raw or cooked and is always accompanied by a sesame tahini sauce.
Kibbe is a Middle Eastern dish made from a blend of spiced meat and bulgur wheat. It is typically served as an appetizer, on its own, or as part of a spread known as a mezze in many regions of the Middle East, and is hugely popular in regions such as Iraq, Israel, Iran, and Syria, as well as being eaten in parts of America Latin. This dish is commonly offered in Middle Eastern restaurants and can also be made at home relatively easily. For cooks looking to make a Middle Eastern spread for friends, kibbe can be an interesting addition.
Typically, kibbe is served in the form of balls hand-molded into the shape of a soccer ball, leading some people to confuse it with kofta, another Middle Eastern form of meatball. Three things are always present in kibbe: bulgur, meat and a spice mix known as baharat. In addition to these ingredients, kibbes typically feature ingredients such as finely chopped onions, fresh coriander, and so on, and are served with a rice crust or bruised outer coating in some regions.
Baharat is made from a blend of cardamom, cinnamon, cloves, coriander, cumin, nutmeg and pepper and a small amount of salt may also be added. The meat can be lamb, beef or pork and is ground finely before being mixed with the spices and cooked bulgur. At this stage, the kibbe can branch out in different directions.
In regions such as Lebanon, kibbes are often served raw, a form of Middle Eastern steak tartare. They can also be cooked and served in a broth, or deep friend, depending on regional tastes. In all cases, kibbes are traditionally served with a rich sesame tahini sauce, which can be seasoned with lemon, garlic and salt for an extra kick, and can be served with bread or greens so people can reap the kibbe without handling them directly.
Raw kibbe, of course, must be handled with care to ensure that no contamination gets into the meat. Ideally it should be made with fresh meat that has been kept cold to repel unwanted bacteria and should be served cold. If the kibbe is not used after a meal, it can be cooked and stored; after sitting at room temperature, it is no longer safe to eat raw.
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