Followers of somerville kitchen would have seen Kebbeh referenced throughout the blog (see links at end of post). Kebbeh is always associated with holidays in Lebanon, mainly on Christmas and New Year's Day. So when challenged to bring a Lebanese holiday appetizer to a work party, Kebbeh "Tababish" first came to mind. These are Kebbeh patties deep fried and can be eaten hot, warm or cold - ideal for the party.
For the adventurous readers who want to experiment with this, here is the basic Kebbeh recipe.
- Rinse 3 cups of bulgur wheat, drain water, and sprinkle with 2 tsp salt
- In a food processor, grate one onion, sprinkle with salt, pepper and cinnamon
- Add 2 lbs extra lean ground beef, 1 tsp salt and 1/3 tsp baking soda
- Grind in the food processor until smooth
You can then make Kebbeh into any of endless variations. More on Kebbeh at:
- August 11 entry - Leftovers Mixed Buffet
- November 4 entry - Pumpkin Kebbeh
- November 18 entry - Yogurt Cooking With White Cat
Or participate in the contest and win a Kebbeh Dish (see November 13 entry - Lefett (Pickled Turnips)