Kibbee is pretty much a meatloaf type dish. It combines some grains (usually bulgar) & herbs - sometimes vegetables with either beef or lamb. You would then make a hole in middle of kibbee and fill it with olive oil, and serve it with pita bread.
Kibbee can also be baked or fried.
Kibbeh is the national dish of Lebanon, but also extremely popular in other regions in the Middle East like Iran, Iraq, Israel, Syria, etc., and also in some parts of Latin America.
It's usually hand-made and -molded into oval shaped nuggets, of mixed lamb and bulgur, and aside from serving raw, it can also be grilled, boiled with a broth or fried.
There are three things always present in kibbeh/kibbee/kibbe:
1. Bulgur (or some grain like rice)
2. Meat (can be lamb, pork or beef)
3. Spice mix known as 'baharat' which is a blend of cardamom, cinnamon, cloves, coriander, pepper, nutmeg, cumin and maybe a bit of salt too.
For raw kibbee, it is important that you observe proper handling to avoid any form of meat contamination. Fresh meat is of course always advised, and should be kept chilled at least to prevent bacteria. It should be served cold.
If not used at the meal, just cook it before storing. This will prolong its life. Otherwise, it should no longer be consumed when it's already been out for a while.
Answers
July 5, 2011
Kibbee is pretty much a meatloaf type dish. It combines some grains (usually bulgar) & herbs - sometimes vegetables with either beef or lamb. You would then make a hole in middle of kibbee and fill it with olive oil, and serve it with pita bread.
Kibbee can also be baked or fried.
July 5, 2011
Kibbeh is the national dish of Lebanon, but also extremely popular in other regions in the Middle East like Iran, Iraq, Israel, Syria, etc., and also in some parts of Latin America.
It's usually hand-made and -molded into oval shaped nuggets, of mixed lamb and bulgur, and aside from serving raw, it can also be grilled, boiled with a broth or fried.
There are three things always present in kibbeh/kibbee/kibbe:
1. Bulgur (or some grain like rice)
2. Meat (can be lamb, pork or beef)
3. Spice mix known as 'baharat' which is a blend of cardamom, cinnamon, cloves, coriander, pepper, nutmeg, cumin and maybe a bit of salt too.
For raw kibbee, it is important that you observe proper handling to avoid any form of meat contamination. Fresh meat is of course always advised, and should be kept chilled at least to prevent bacteria. It should be served cold.
If not used at the meal, just cook it before storing. This will prolong its life. Otherwise, it should no longer be consumed when it's already been out for a while.