Recipe corner: Lebanese and Syrian meatballs and bulgur balls with yogurt (Kibbeh Labaniyya)

Sea salt and ground black pepper

For the sauce:

1 1/2 pints Greek yogurt

1/2 tablespoon corn flour, mixed into a paste with a little water

1 tablespoon of butter or ghee*

1-2 garlic cloves, crushed

A small handful of dried mint leaves, crushed

Preparation:

Place the bulgur in a large bowl. Put the onion in the food processor, puree it and add it to the bulgur. Process the lamb in batches in the food processor and add the pureed meat to the bulgur. Add the spices and seasoning to the meat and bulgur mixture and mix well. Mix the mixture in batches, combining it with a spoonful of cold water to make the process easier, or pound it with your fist until smooth.

Knead the blended kibbeh mixture in the bowl again, if using a mixer, then cover and set aside.

Beat the yogurt until smooth and pour into a heavy-based saucepan. Stir in the cornflour paste with a little salt and gently heat the yoghurt, stirring all the time, until almost hot – don’t let it boil as it will curdle. Reduce the heat and simmer for about 5 minutes, until the mixture is thick.

Take portions of the kibbeh mixture between your fingers and shape them into ovals. Carefully place them in the yogurt sauce, cover and simmer gently for about 20 minutes, until the kibbeh are cooked. Melt the butter in a pan and stir in the crushed garlic and mint until the garlic begins to brown. Pour the kibbeh onto a serving dish with the yogurt sauce then drizzle some flavored butter on top. Serve immediately.

For this recipe:

*Ghee is a form of highly clarified butter traditionally used in Asian cuisine. Like butter, ghee is usually made from cow’s milk.

The Lebanon Cookbook: Exploring the Food of Lebanon, Syria and Jordan Hardcover — Illustrated, December 7, 2020 by Ghillie Başan (Author)

To order, go to:

The Levant is a region long known for the generosity of its hospitality. In The Lebanon Cookbook, Ghillie Başan explores the foods and traditions of part of the Fertile Crescent that includes Lebanon, Syria, Jordan and Palestine. Başan lived and worked for many years in the Middle East (as well as Europe, North America, India, Southeast Asia and Africa) and published a large number of culinary books covering individual cuisines from Cambodia, Vietnam, Malaysia and Singapore. , Indonesia, Philippines, Morocco, Türkiye, Lebanon, Jordan and Syria. “One of the best writers on Middle Eastern food is Ghillie Başan,” says Clarissa Dickson Wright.

The region’s cuisine relies heavily on the excellent locally grown ingredients – the region is not known as the Fertile Crescent for no reason – farmers produce a variety of grains and legumes, high-quality dairy products and especially a cornucopia. fresh fruits and vegetables. Landscapes range from hot, dry coasts and lush, fertile floodplain valleys to sandy deserts and cooler high mountains, giving a variety of different growing climates. Sheep are particularly well adapted to mountainous terrain, making lamb and mutton the most commonly used meat, with beef also being readily available.

Başan’s first chapter introduces Lebanon, Syria, and Jordan in turn before sharing the ancient history of the wider region and how that history has influenced culture and cuisine. For example, Phoenician traders introduced herbs, spices, fruits, nuts, and dried fish; Persian merchants brought ingredients such as pomegranates, saffron, eggplants and lemons, as well as a range of culinary techniques; the Romans expanded trade routes even further and advanced the use of spices and herbs in food and medicine. The golden age of Islam brought with it a cultural emphasis on etiquette and tableware, with written guidelines on manners, diet and health. The Ottoman Empire brought Turkish influences and also saw the introduction of new world ingredients such as chili peppers, tomatoes and corn. Coffee was also discovered, introduced and flourished during this time. More recent history is the origin of the country’s current borders and has unfortunately been a period of terrible conflict. Throughout these difficult years, the regional love for good food and hospitality persisted.

Learning about different religious holidays provides a better understanding of food traditions, with Christian, Islamic and Jewish celebrations observed throughout the year. Added to this are the many personal milestones in life (such as birthdays and weddings) that are often celebrated with specific foods and rituals. The passage on the religious dietary rules of Islam is also concise and useful. We also learn about the joy of shopping in the souks (markets) and the tradition of mezze — a concept that has existed throughout the region’s different eras, but today goes by the Persian name “maza ”, which means to taste. or savor.

See:

For Ghillie Başan’s books, go to: books/

For the recipes:

For more recipes: unclassified/food-safari/

For its Cooking Workshops in Scotland: cooking workshops/

See: “Recipe Reveal & Book Review | Mezze – Small plates to share” by Ghillie Başan on:

See:

Also: