Monday, February 20, 2006
Here kibbee, kibbee, kibbee.
You may all recall a few weeks ago (was it that long? Where HAS the time gone? Where in the heck have I been?) there was a Paper Chef competition that asked participants to use Quinoa, Citrus, well, I forget the rest of the ingredients, but what I do know is that I had actually done something with all of them a few days before the announcement.
I had made my version of kibbee.
For those of you who don’t frequent, um, Lebanese (?) restaurants with great frequency (and if you don’t, please start now…the food is just plain YUM!) this is their version of a meatball. Like any other classic dish the variations are endless, but the idea is always the same…deliciousness.
My turn on the recipe is updated from the basic concept and is really spectacular. While the authentic dish is more involved to make, these are just as tasty and full of flavor. They can be baked too, which is a nice option. What you end up with is a perfectly crunchy, moist and spicy meatball. If you pass them at a party with the sauce on the side, oh baby will you ever get raves! Try them, and enjoy.
1 lb ground lean lamb
1 cup quinoa cooked
1 tablespoon ground cumin
1 tablespoon ground coriander
Pinch of allspice
1 teaspoon lemon zest
½ cup minced fresh coriander or parsley
1 small onion, minced
1 small chile pepper, de-seeded and minced
1 cup plain yogurt
½ cup fresh mint, minced
Salt and white pepper
In a large bowl, combine the lamb, quinoa, cumin, coriander, allspice, zest, parsley, onion, chile pepper and salt. Mix to combine. Cover and refrigerate for at least 1 hour and up to 8.
Remove your meat mixture from the fridge and using your hands, form into football shaped meatballs.
In a small bowl, combine the yogurt, mint, salt and pepper. Taste and adjust the seasonings. Set aside.
Preheat your oven to 200F. Line a baking sheet with foil and set aside.
In a large sauté pan, heat at least ½ inch of oil. Do not add too many at a time, as this will lower the temperature of the oil. Turn a few times, browning on all sides.
As they are done, put them on the baking sheet and keep warm in the oven.
Serve with pita bread, the yogurt sauce, and whatever else tickles your fancy.
Based on a 3 ounce lean portion, lamb is comparable in price to the finer cuts of beef and pork - Superior Farms.com
The national dish of Lebanon is kibbeh, an emulsified paste of the freshest lamb and bulghur wheat. - Cyberbuzz.com
McDonald's Corp. is facing at least three lawsuits related to its disclosure last week that its french fries contain wheat and dairy products.
I SAY HELLO AND LET YOU KNOW THAT I'M HALF LEB AND HAVE BEEN EATING KIBBEE AL MY LIFE. YOUR VERSION SOUNDS DELISH. YOU'LL HAVE TO MAKE IT FOR ME SOMETIME. LET'S TALK LEB FOOD!
BETTER YET, LET'S EAT IT. BUT THE BEST LEB RESTAURANT IN TOWN WAS SIBIAN'S IN UPTOWN WHITTIER AND IT HAS CLOSED. WE'LL JUST HAVE TO FIND ANOTHER. ALWAYS, PK
PK - I thought you were Greek...but any which way, for you, I'm free any time...email me, we'll make plans. There must be somewhere closer than Whittier...
I grew up eating a version of kibbee--my mom's college roommate was Lebanese, so she used her recipe, which was made with ground beef (not lamb) and baked in a casserole dish. Good, but these sound delicious! I'll have to try them.
Also, thanks for the little note about the lawsuits against McDonald's. I'm just working on a piece about this now. Stupid corporations.