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Kibbeh is famous for being the typical dish of Lebanon. Although also in Syria and Iraq it is considered an important exponent of the gastronomy of these nations. Its name derives from the Arabic word "Kubbeh" which means "ball". Indeed, the words kibbeh, kibbe, kebbah, kubbeh, kubbah, or kubbi are used to refer to a croquette stuffed with minced meat, made with bulgur wheat, semolina, vegetables, and spices.
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KIBBEH: THE TYPICAL DISH OF LEBANON
KUBBEH Kibbeh is famous for being the typical dish of Lebanon. Although also in Syria and Iraq it is considered an important exponent of the gastronomy of these nations. Its name derives from the Arabic word "Kubbeh" which means "ball". Indeed, the words kibbeh, kibbe, kebbah, kubbeh, kubbah, or kubbi are used to refer to a croquette stuffed with minced meat, made with bulgur wheat, semolina, vegetables, and spices.
HOW IS THE KIBBEH MADE? Kibbeh, in culinary terms, is a stuffed croquette. To make the crust of the Kibbeh, the wheat is hydrated, and vigorously kneaded with well-ground lamb meat and spices. When the dough has a perfect consistency, a sphere is formed, and carefully a hole is made in the center. This is done by turning the dough in your hand and shaping the cavity at the same time. This hollow crust is stuffed with meat stew and fried by dipping it in oil.
KIBBEH COOKING METHODS Although we already mentioned that kibbeh is cooked mainly fried, there are other cooking methods for this dish. Naturally, the fried version is crispier and more puffed, but if you want a healthier cooking method, you can also opt for an air fryer, baking, and even grilling with a little oil.
SPICES FOR KIBBEH Cumin is essential. In fact, cumin is added to both the crust and the filling. Other spice options are the so-called seven spices. And there are even some countries where you can find “Seasoning for Kibbeh”.
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