Kibbe Hammoud

Kibbe Hammoud Recipe - Traditional Iraqi Dish

Region / culture: Iraq | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Kibbe Hammoud is a traditional Lebanese dish made with a mixture of minced lamb, beef, and rice, shaped into torpedo shapes and cooked in a flavorful tomato-based broth. This dish is packed with Middle Eastern flavors and is sure to impress your family and friends.

History

Kibbe Hammoud has been a staple in Lebanese cuisine for centuries. It is a dish that is often served during special occasions and family gatherings. The combination of minced meat, rice, and spices creates a unique and delicious flavor that is loved by many.

Ingredients

1.5 lb (680 g) minced lamb with fat
6 medium onions, chopped
1 lb (454 g) lean beef, minced very fine
1 lb (454 g) rice, washed and soaked
a pinch of saffron in a few drops of rose water in 2 tbsp of hot water
salt and mixed spice
To cook Kibbe Hammoud
6 cloves garlic, chopped
2 tomatoes, peeled and chopped
2 tbsp tomato paste
1 lamb stock cube
3 lemon juice
one cucumber, peeled and cut into thin finger shapes
salt, pepper, and a handful of mint
corn oil to fry

How to prepare

In a food processor, mix chopped onions with minced lamb. Then add spices, salt, saffron, and rose water. Set aside as the filling.
Grind the soaked rice into a powder.
In a food processor, mix the minced beef and salt. Process twice.
Take the beef mixture and fill it with the lamb and onion mixture. Shape it into a torpedo shape using moist hands.
If not using the mixture the same day, freeze it.
To cook Kibbe Hammoud:
In a little oil, fry tomatoes, garlic, and tomato paste. Add water, lemon cube, salt, and pepper.
Once boiling, add the Kibbe one by one and let them cook for 0.5 hour.
Add the cucumber and cook for an additional 20-30 minutes, until the cucumber is cooked but still firm and the Kibbe are cooked inside (test one).
Sprinkle with dry mint and serve with the soup.

Variations

You can add pine nuts or raisins to the filling for added texture and flavor.
You can also bake the Kibbe instead of frying them for a healthier option.

Cooking Tips & Tricks

Make sure to finely mince the meat to ensure a smooth texture in the Kibbe.

- Soaking the rice before grinding helps to soften it and make it easier to work with.

- Use moist hands when shaping the Kibbe to prevent sticking.

- Test one Kibbe to ensure it is cooked through before serving.

Serving Suggestions

Kibbe Hammoud is traditionally served with a side of yogurt, fresh vegetables, and pita bread.

Cooking Techniques

Frying the Kibbe in corn oil gives them a crispy exterior and adds flavor to the dish.

- Cooking the Kibbe in the tomato-based broth helps to infuse them with flavor and keep them moist.

Ingredient Substitutions

You can use ground lamb or chicken instead of beef for a different flavor profile.

- You can use quinoa or couscous instead of rice for a gluten-free option.

Make Ahead Tips

You can prepare the Kibbe mixture ahead of time and freeze it for later use. Simply thaw it in the refrigerator before cooking.

Presentation Ideas

Serve the Kibbe Hammoud in a shallow bowl with the tomato broth and cucumber slices on top. Garnish with fresh mint leaves for a pop of color.

Pairing Recommendations

Kibbe Hammoud pairs well with a crisp salad, hummus, and tabbouleh for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftover Kibbe Hammoud in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kibbe Hammoud contains approximately 350 calories.

Carbohydrates

Each serving of Kibbe Hammoud contains approximately 30g of carbohydrates.

Fats

Each serving of Kibbe Hammoud contains approximately 20g of fats.

Proteins

Each serving of Kibbe Hammoud contains approximately 25g of proteins.

Vitamins and minerals

Kibbe Hammoud is a good source of iron, vitamin B12, and zinc.

Alergens

Kibbe Hammoud contains wheat (from the bulgur in the Kibbe) and may contain traces of nuts.

Summary

Kibbe Hammoud is a nutritious dish that is high in protein and essential vitamins and minerals. It is a balanced meal that is sure to satisfy your hunger.

Summary

Kibbe Hammoud is a delicious and nutritious Lebanese dish that is perfect for special occasions or family dinners. With a flavorful filling and a tangy tomato broth, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Kibbe Hammoud. It was many years ago, during a trip to Lebanon, where I was visiting family and immersing myself in the rich culinary traditions of the region. My aunt, who was an amazing cook, graciously shared this recipe with me, and I knew that I had to learn how to make it myself.

The first time I tasted Kibbe Hammoud, I was blown away by the complex flavors and textures. The dish consisted of a mixture of ground lamb, bulgur wheat, and a variety of spices, all stuffed inside a shell of ground beef and cooked in a tangy lemon sauce. It was a true masterpiece of Lebanese cuisine, and I knew that I had to add it to my repertoire of recipes.

My aunt guided me through the process of making Kibbe Hammoud, showing me the proper way to mix the ingredients and shape the shells. She explained that the key to a successful dish was to use the freshest ingredients and to take your time in preparing each component with care and attention to detail.

As I watched her work, I realized that cooking was not just about following a recipe, but about connecting with the traditions and customs of a culture. Each dish told a story, and by learning how to make Kibbe Hammoud, I was gaining a deeper understanding of the Lebanese way of life.

After my visit to Lebanon, I returned home with a newfound appreciation for Lebanese cuisine and a burning desire to recreate the flavors of Kibbe Hammoud in my own kitchen. I spent hours experimenting with different combinations of spices and ingredients, trying to capture the essence of the dish that had captured my heart.

Finally, after many failed attempts and a few moments of frustration, I was able to perfect my recipe for Kibbe Hammoud. The flavors were rich and robust, the textures were perfectly balanced, and the dish transported me back to the sun-drenched hills of Lebanon with every bite.

Over the years, I have shared my recipe for Kibbe Hammoud with friends and family, delighting in their reactions as they tasted the dish for the first time. It has become a staple at my table, a dish that never fails to impress and satisfy even the most discerning of palates.

As I reflect on my journey to learn how to make Kibbe Hammoud, I am filled with gratitude for the experiences that have shaped me as a cook and as a person. The recipe may have come from Lebanon, but the memories and the connections that it has brought into my life are truly priceless.

And so, as I prepare to pass on this recipe to the next generation, I do so with a sense of pride and accomplishment. I hope that they will find as much joy and fulfillment in making Kibbe Hammoud as I have, and that they will continue to honor the traditions and the stories that make this dish so special.