Kibbe is seasoned with baharat, a blend of spices that includes ground coriander seeds.
Kibbe is a Middle Eastern dish made from a mixture of spiced meat and bulgur wheat. It is usually served as an appetizer, on its own, or as part of a spread known as a mezze in many regions of the Middle East, and is extremely popular in regions such as Iraq, Israel, Iran, and Syria, as well as being consumed in some parts of the Middle East. from Latin America. This dish is commonly offered in Middle Eastern restaurants and can also be prepared at home with relative ease. For cooks who want to make a Middle Eastern pasta for their friends, kibbeh can be an interesting addition.
Kibbe is eaten in many parts of the Middle East.
Kibbe is usually served in the form of soccer ball-shaped hand dumplings, leading some people to confuse it with kofta, another Middle Eastern form of dumpling. Three things are always present in the kibbe: bulgur, meat, and a mixture of spices known as baharat. In addition to these ingredients, kibbe usually contains ingredients such as chopped onions, fresh coriander, etc., and in some regions they are served with a rice crust or battered outer shell.
Nutmeg is one of the spices used to flavor kibbeh.
Baharat is made from a mixture of cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and pepper, and a small amount of salt may also be added. The meat can be lamb, beef, or pork, and is finely ground before being mixed with seasonings and cooked wheat. At this stage, the kibbe can branch out in various directions.
In regions like Lebanon, kibes are often served raw, a Middle Eastern form of steak tartare. They can also be boiled and served in broth, or kneaded, depending on regional tastes. In all cases, the kibbe is traditionally served with a rich sesame and tahini sauce, which can be seasoned with lemon, garlic and salt for added flavor, and served with bread or vegetables so that people can harvest the kibbe. without handle directly.
Cloves are used in the spice mix included in the kibbeh.
Raw kibbeh, of course, must be handled with care to ensure the meat does not become contaminated. Ideally, it should be made from fresh meat, which has been kept refrigerated to protect against unwanted bacteria, and should be served cold. If the kibbeh is not used at the end of the meal, it can be cooked and stored; after being at room temperature, it is no longer safe to eat raw.