A variety of spaces make flavorful Kibbeh.
Made of ground lamb or beef, and combined with bulgur wheat and spices into a smooth paste, kibbeh is a staple of many Middle Eastern diets. It can be served raw, but is most frequently molded into football-shaped croquettes, whereupon it is coated with a light crust and baked or fried. The most basic recipe for kibbeh, courtesy of Mid East Web, calls for cumin, allspice for the filling, and cinnamon and chili pepper for the crust.
Allspice
Allspice is frequently used in kibbeh recipes. First discovered by 16th-century Spanish explorers in Jamaica, allspice is commonly used in lamb dish recipes from countries around the world. Allspice is derived from the berries of a tree in the myrtle family. The berries are harvested, dried and ground into a fine powder.
Cumin
Cumin provides moderate heat and bold flavor to dishes. Slightly bitter to the taste and available in yellow, white, and black varieties, cumin was first grown in the Mediterranean region and is common in Indian and Middle Eastern cooking. If you do not have cumin on hand, use ground caraway or extra chili powder.
Cinnamon
Used for thousands of years as a flavoring agent, sacred herb and homeopathic remedy, cinnamon is a key component in Middle Eastern fare. It is both sweet and assertive; cinnamon notes are immediately detectable in any fragrance or dish. While associated with desserts, cinnamon adds warmth and flavor to all foods, especially enhancing the earthiness of lamb dishes.
Where to Find
Cinnamon, allspice and cumin can all be found at most grocery stores and markets. Many recipes for kibbeh call for elaborate and and esoteric spices that can be found at specialty markets and on the Internet. Spice blends made especially for kibbeh dishes are also available.
Tags: Middle Eastern
