Lamb Chops Homemade Recipe

How to make Lebanese kebbeh in an easy and simple 

Lebanese Kebbeh, also known as kibbeh or kibbe, is a traditional dish that holds a significant place in Lebanese cuisine. It is a versatile dish that can be found in various forms throughout the Middle East, but the Lebanese version is particularly renowned.

Kebbeh is primarily made from bulgur wheat, finely ground meat (usually lamb or beef), and a blend of aromatic spices. The key ingredient, bulgur wheat, is a type of whole wheat that has been cracked and parboiled. It adds a unique texture and nutty flavor to the dish.

The preparation of Lebanese Kebbeh involves several steps. First, the bulgur wheat is soaked in water to soften it. Then, it is mixed with the ground meat and spices, which typically include onions, garlic, mint, allspice, cinnamon, and black pepper. This mixture is traditionally pounded in a mortar and pestle or processed in a food processor to achieve a smooth consistency.

Once the kebbeh mixture is ready, it can be used in various ways. The most common forms of Lebanese Kebbeh are:

1. Kebbeh Nayyeh: This is a raw version of kebbeh that resembles a meat tartare. The mixture is shaped into flat patties or rolls and served raw, often accompanied by olive oil, fresh vegetables, and pita bread.

2. Kebbeh Labaniyyeh: In this variation, the kebbeh mixture is shaped into small balls or patties and cooked in a flavorful yogurt-based sauce. The dish is typically simmered until the kebbeh is tender and the sauce thickens.

3. Kebbeh bil Sayniyyeh: This is a baked version of kebbeh where the mixture is layered in a baking dish, alternating between a bottom and top layer of kebbeh and a filling made of seasoned ground meat, onions, and pine nuts. It is then baked until golden and crispy.

Lebanese Kebbeh is often served as an appetizer or as part of a mezze platter, accompanied by various dips, salads, and freshly baked bread. It is cherished for its rich flavors, unique textures, and the skillful balance of spices. Whether raw, cooked, or baked, Lebanese Kebbeh remains a beloved dish that showcases the culinary heritage of Lebanon.

Ingredients to make Lebanese Kebbeh

To make Lebanese Kebbeh, you will need the following ingredients: For the Kebbeh Dough:

• - 1 cup fine bulgur wheat
• - 500 grams ground lamb or beef (you can also use a combination of both)
• - 1 medium onion, finely chopped
  
• - 2 cloves of garlic, minced
• - 1 teaspoon ground allspice
  
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground black pepper
  
• - Salt to taste
• - Ice water, as needed

For the Filling (optional, for baked kebbeh):

• - 250 grams ground lamb or beef
• - 1 medium onion, finely chopped- 2 tablespoons pine nuts
• - 1/2 teaspoon ground allspice
  
• - 1/2 teaspoon ground cinnamon

- Salt and pepper to taste Additional Ingredients:

• - Olive oil, for frying or greasing the baking dish
• - Lemon wedges, for serving (optional)
• - Fresh herbs (such as parsley or mint), for garnish (optional)

These ingredients are for the basic kebbeh dough. You can adjust the spices and flavors according to your preference. The filling mentioned above is optional and is specifically for baked kebbeh. If you are making other variations like raw kebbeh or kebbeh in yogurt sauce, you can skip the filling and follow the respective recipes. Note: Please keep in mind that cooking techniques and ingredient quantities can vary based on personal preferences and regional variations.

How to make Lebanese Kebbeh

Here's a general overview of how to make Lebanese Kebbeh: 1. Prepare the Kebbeh Dough: - Place the bulgur wheat in a bowl and cover it with water. Let it soak for about 30 minutes until the bulgur softens. - Drain the soaked bulgur well and squeeze out any excess water. - In a large bowl, combine the bulgur, ground meat, chopped onion, minced garlic, allspice, cinnamon, black pepper, and salt. - Mix the ingredients thoroughly until they are well combined. You can use your hands or a food processor to achieve a smooth consistency. - If the mixture seems too dry, gradually add a little ice water while mixing until the dough becomes pliable and holds together. 2. Shaping and Cooking Kebbeh: - Raw Kebbeh (Kebbeh Nayyeh): - Take a portion of the kebbeh dough and shape it into flat patties or elongated rolls. - Serve the raw kebbeh with a drizzle of olive oil, fresh vegetables (such as radishes and cucumbers), and pita bread. - Baked Kebbeh (Kebbeh bil Sayniyyeh): - Preheat your oven to 180°C (350°F). - Grease a baking dish with olive oil. - Take a portion of the kebbeh dough and press it into the bottom of the greased baking dish to form an even layer. - Prepare the filling (optional): - In a separate bowl, mix the ground meat, chopped onion, pine nuts, allspice, cinnamon, salt, and pepper. - Spread the filling evenly over the kebbeh dough in the baking dish. - Take another portion of the kebbeh dough and flatten it into a layer to cover the filling. - Use a knife to score the top layer of kebbeh in a diamond or square pattern. - Drizzle some olive oil over the top. - Bake the kebbeh in the preheated oven for about 30-40 minutes or until the top is golden and crispy. - Other variations like kebbeh in yogurt sauce (Kebbeh Labaniyyeh) have additional steps specific to their preparation. You can find recipes for those specific variations for more detailed instructions. 3. Serving: - Once the kebbeh is cooked, remove it from the oven or assemble the raw kebbeh platter. - Serve the kebbeh hot or at room temperature. - You can garnish the dish with fresh herbs like parsley or mint, and serve it with lemon wedges for squeezing over the kebbeh, if desired. Remember to adjust the cooking time and other details according to the specific recipe you are following. Lebanese Kebbeh can be enjoyed as an appetizer, part of a mezze spread, or as a main course, depending on the preparation and serving style.

Tips for making the best Lebanese Kebbeh

Certainly! Here are some tips to help you make the best Lebanese Kebbeh: 1. Use fresh, high-quality ingredients: Start with fresh meat, preferably a combination of lamb and beef. Make sure the bulgur wheat is of good quality, and use fresh spices and herbs for the best flavor. 2. Soak and drain the bulgur properly: Soaking the bulgur wheat allows it to soften and absorb moisture. Drain it well and squeeze out any excess water to prevent the kebbeh dough from becoming too wet. 3. Achieve the right consistency: When mixing the kebbeh dough, aim for a smooth and pliable consistency. The dough should hold together and not crumble. Adjust the water gradually, as needed, to achieve the desired texture. 4. Season generously: Lebanese cuisine is known for its aromatic spices. Be generous with the allspice, cinnamon, black pepper, and other seasonings to enhance the flavor profile of the kebbeh. 5. Test the seasoning: Before shaping the kebbeh or proceeding with the final cooking method, fry a small portion of the dough and taste it. This will allow you to adjust the seasoning if needed before committing to the entire batch. 6. Experiment with fillings and toppings: While the basic kebbeh dough is delicious on its own, you can get creative with fillings and toppings. Consider adding a savory filling like ground meat, onions, and pine nuts for baked kebbeh. You can also top the dish with a drizzle of olive oil, herbs, or a yogurt sauce for added flavor and visual appeal. 7. Pay attention to cooking time and temperature: Whether you're making raw kebbeh, baked kebbeh, or another variation, it's essential to follow the cooking instructions and pay attention to the time and temperature specified in the recipe. This will ensure that the kebbeh is cooked through, tender, and perfectly done. 8. Serve with complementary accompaniments: Lebanese Kebbeh is often served with various accompaniments like fresh vegetables, pickles, yogurt, and pita bread. These sides provide a balance of flavors and textures and complement the kebbeh beautifully. 9. Practice shaping techniques: Shaping kebbeh can be a skill that improves with practice. Take your time to shape the dough into consistent patties, rolls, or layers. It's helpful to wet your hands with cold water to prevent the dough from sticking. 10. Embrace creativity and experimentation: While it's great to follow traditional recipes, don't be afraid to experiment and add your own twist to Lebanese Kebbeh. Explore different fillings, seasonings, and cooking methods to create unique variations that suit your taste preferences. Enjoy the process of making Lebanese Kebbeh and savor the flavors of this delightful dish!

Popular substitutions & additions

While traditional Lebanese Kebbeh recipes are beloved for their authentic flavors, you can always experiment with substitutions and additions to suit your taste preferences or accommodate dietary restrictions. Here are some popular substitutions and additions you can consider: 1. Meat Substitutions: - If you prefer a lighter option, you can substitute some or all of the lamb or beef with lean ground chicken or turkey. - For a vegetarian or vegan version, you can replace the meat entirely with cooked and seasoned lentils, chickpeas, or a mixture of finely chopped mushrooms and walnuts. 2. Flavor Enhancements: - Add a kick of heat by incorporating a small amount of finely chopped chili peppers, such as jalapeños or serranos, into the kebbeh mixture. - For a tangy twist, squeeze some lemon or lime juice into the kebbeh dough for a bright, citrusy flavor. 3. Herb and Spice Variations: - While traditional Lebanese kebbeh recipes often include mint, you can experiment with other herbs like parsley, cilantro, or dill to add a fresh and aromatic note. - Adjust the spice blend to your liking by adding a pinch of cayenne pepper or a dash of paprika for a smoky flavor. 4. Filling Ideas: - Besides the traditional ground meat and onion filling, you can explore various fillings to stuff the kebbeh. Consider incorporating ingredients like spinach, feta cheese, sun-dried tomatoes, or roasted vegetables for added flavor and texture. 5. Cooking Methods: - Aside from raw and baked kebbeh, you can try grilling or pan-frying the kebbeh patties or rolls for a different taste and texture. Brush them with a little olive oil before cooking to prevent sticking. 6. Accompaniments: - While Lebanese Kebbeh is often served with fresh vegetables, pita bread, and dips like hummus or tzatziki, you can also include other Middle Eastern mezzes like tabbouleh, baba ganoush, or stuffed grape leaves to create a diverse and flavorful spread. Remember to keep track of ingredient substitutions and adjust cooking times accordingly, as different ingredients may require different cooking techniques or durations. Have fun experimenting and exploring the wide range of flavors and possibilities with Lebanese Kebbeh!

What to serve with Lebanese Kebbeh

Lebanese Kebbeh pairs wonderfully with a variety of accompaniments, enhancing the overall dining experience. Here are some traditional and popular options to serve with Lebanese Kebbeh: 1. Pita Bread: Soft, warm pita bread is a staple side dish for Lebanese Kebbeh. Tear off a piece of pita, and use it to scoop up the kebbeh or make a delicious sandwich. 2. Tabbouleh: Tabbouleh is a refreshing salad made with bulgur wheat, parsley, tomatoes, mint, lemon juice, and olive oil. Its bright flavors and herbal notes complement the richness of the kebbeh. 3. Fattoush: Fattoush is a Lebanese salad featuring a mix of fresh vegetables such as lettuce, tomatoes, cucumbers, radishes, and herbs. It's typically dressed with a tangy sumac-infused vinaigrette and topped with crispy toasted pita bread pieces. 4. Hummus: Creamy and smooth hummus made from chickpeas, tahini, garlic, lemon juice, and olive oil is a classic accompaniment to Lebanese Kebbeh. It provides a creamy contrast to the kebbeh's texture. 5. Labneh: Labneh is a strained yogurt that has a thick and creamy consistency. Its tangy flavor pairs well with the savory kebbeh. Serve it as a dip or spread it on pita bread. 6. Baba Ganoush: Baba Ganoush is a smoky eggplant dip made by roasting eggplants and blending them with tahini, garlic, lemon juice, and olive oil. Its rich and flavorful profile complements the kebbeh. 7. Olives and Pickles: Offer a selection of olives and pickles, such as pickled cucumbers, turnips, and peppers, to add a tangy and briny element to the meal. 8. Toum: Toum is a garlicky Lebanese garlic sauce made with garlic, lemon juice, oil, and salt. Its strong flavor adds a punch to the kebbeh when used as a condiment or dip. 9. Grilled Vegetables: Grilled vegetables like zucchini, eggplant, bell peppers, and onions make a tasty and vibrant side dish. The charred flavors of the vegetables complement the kebbeh. 10. Mint Yogurt Sauce: Combine plain yogurt with finely chopped fresh mint, garlic, lemon juice, salt, and pepper to create a refreshing and cooling sauce that pairs well with the kebbeh. These accompaniments provide a balance of flavors, textures, and freshness that complement the richness of the kebbeh. Feel free to mix and match based on your preferences, and create a mezze platter with a variety of dips, salads, and bread to enjoy alongside Lebanese Kebbeh.

How to store & reheat Lebanese Kebbeh

To store and reheat Lebanese Kebbeh, here are some guidelines: 1. Storage: - If you have leftover cooked kebbeh, let it cool to room temperature before storing. - Place the kebbeh in an airtight container or wrap it tightly with plastic wrap. - Store it in the refrigerator for up to 3-4 days. 2. Raw Kebbeh (Kebbeh Nayyeh): - Raw kebbeh should be consumed immediately after preparation for the best flavor and texture. - If you have any uncooked kebbeh mixture left, it is not recommended to store it due to the raw meat content. It is best to discard any unused raw kebbeh mixture. 3. Reheating Cooked Kebbeh: - Baked Kebbeh: To reheat baked kebbeh, preheat your oven to 180°C (350°F). Place the kebbeh in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat it in the oven for about 15-20 minutes or until it's heated through. - Pan-Fried Kebbeh: If you have pan-fried kebbeh, you can reheat it by gently reheating it in a skillet over medium heat until heated through. Add a little oil or butter to prevent sticking. 4. Serving Leftover Kebbeh: - Once reheated, you can serve the kebbeh as is or alongside fresh accompaniments like pita bread, salads, and dips to enhance the flavors. 5. Safety Precautions: - When reheating cooked kebbeh, it's important to ensure that it reaches an internal temperature of at least 74°C (165°F) to kill any bacteria and ensure food safety. - Always use clean utensils and practice good food hygiene when handling and storing kebbeh. Remember, raw meat-based dishes like kebbeh should be handled and stored with caution to minimize the risk of foodborne illnesses. If you're unsure about the safety or quality of any leftovers, it's best to discard them.

Frequently asked questions

Q1: Can I make Lebanese Kebbeh with a vegetarian or vegan filling? A: Yes, you can make vegetarian or vegan versions of Lebanese Kebbeh by replacing the meat with cooked and seasoned lentils, chickpeas, or a mixture of finely chopped mushrooms and walnuts. These alternatives can provide a similar texture and flavor to the traditional meat filling. Q2: Can I freeze Lebanese Kebbeh? A: Yes, you can freeze both raw and cooked Lebanese Kebbeh. If you have raw kebbeh dough, you can shape it into patties or rolls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bags for long-term storage. Cooked kebbeh can also be frozen in airtight containers or freezer bags. When ready to use, thaw the kebbeh in the refrigerator overnight and follow the reheating instructions mentioned earlier. Q3: Can I make Lebanese Kebbeh ahead of time? A: Yes, you can prepare Lebanese Kebbeh ahead of time. You can make the kebbeh dough and shape it into patties or rolls in advance. Refrigerate the shaped kebbeh, covered with plastic wrap, until you're ready to cook or bake them. This can be helpful for saving time and allowing the flavors to meld together. Q4: Is Lebanese Kebbeh gluten-free? A: Traditional Lebanese Kebbeh is not gluten-free because it typically uses bulgur wheat, which contains gluten. However, you can explore gluten-free alternatives by substituting the bulgur wheat with gluten-free grains like quinoa or using gluten-free breadcrumbs. Additionally, ensure that all the ingredients used, including spices and fillings, are gluten-free. Q5: Can I make Lebanese Kebbeh with fish or seafood? A: While fish or seafood versions of Kebbeh exist in some Mediterranean cuisines, such as Syrian and Armenian cuisines, the traditional Lebanese Kebbeh is primarily made with ground lamb or beef. However, you can certainly experiment with fish or seafood variations by using minced or ground fish or seafood as a substitution for the meat. Adjust the seasonings and cooking methods accordingly for the best results. Q6: What are some common variations of Lebanese Kebbeh? A: Lebanese Kebbeh has various delicious variations: - Raw Kebbeh (Kebbeh Nayyeh): It is made by shaping the kebbeh dough into flat patties or elongated rolls and served raw, often accompanied by olive oil, fresh vegetables, and pita bread. - Baked Kebbeh (Kebbeh bil Sayniyyeh): This variation involves baking the kebbeh in a dish with a filling, usually consisting of ground meat, onions, and spices, between two layers of the kebbeh dough. - Kebbeh Labaniyyeh: In this version, baked kebbeh is served in a yogurt sauce flavored with garlic, mint, and sometimes lemon juice. - Kebbeh Balls: The kebbeh dough is shaped into small balls, which are then fried until golden and crispy. - Kebbeh in Tomato Sauce: Cooked kebbeh is simmered in a rich tomato-based sauce with spices, creating a hearty and flavorful dish. These are just a few examples, and there are numerous creative variations of Lebanese Kebbeh to explore.

Nutrition

The nutritional content of Lebanese Kebbeh can vary depending on the specific ingredients used and the cooking method. However, here is a general overview of the nutritional profile of traditional Lebanese Kebbeh made with a mixture of lamb and beef and using bulgur wheat: - Calories: One serving of Lebanese Kebbeh (approximately 100 grams) can provide around 200-250 calories. - Protein: Lebanese Kebbeh is a good source of protein, with one serving typically containing around 10-15 grams of protein. - Fat: The fat content in Lebanese Kebbeh can vary depending on the meat used and the cooking method. A serving may contain around 10-15 grams of fat, with a mix of saturated and unsaturated fats. - Carbohydrates: The bulgur wheat used in the kebbeh contributes to the carbohydrate content. One serving may have approximately 15-20 grams of carbohydrates. - Fiber: Bulgur wheat contains dietary fiber, which aids in digestion. Lebanese Kebbeh can provide around 2-3 grams of fiber per serving. - Vitamins and Minerals: Lebanese Kebbeh can provide essential vitamins and minerals such as iron, zinc, vitamin B12, and niacin. The amounts may vary based on the specific ingredients used. It's important to note that these values are approximate and can vary based on the specific recipe and portion size. If you have specific dietary concerns or requirements, it's always a good idea to consult a healthcare professional or a registered dietitian for personalized nutritional advice.

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