Tag Archives: Kibbeh

Ingredient: Cinnamon

Posted on October 18, 2011 by Maureen Abood
Cinnamon stix in a pile POST

When you are eating a delicious Lebanese dish and you find yourself asking, as people often do, what it is you taste that you can’t seem to put your finger on, the answer is often cinnamon. For many, cinnamon is … Continue reading →

Posted in Ingredients | Tagged , , , | 6 Comments

Baked Kibbeh: You say meatloaf, I say meatlove

Posted on September 22, 2011 by Maureen Abood
Kibbee Sahnee bakedPOST

We aren’t the only ones making kibbeh this week…David Tanis at the New York Times baked a kibbeh sahnee yesterday using a recipe from the Lebanese grandmother of a friend of his. He considers kibbeh a transformation of meat loaf, … Continue reading →

Posted in Stories and Recipes | Tagged , , | 10 Comments

Kibbeh Nayeh, the raw truth

Posted on September 21, 2011 by Maureen Abood
Kibbe plate POST

I never knew I was eating raw meat. Or maybe it was just that I didn’t think that “raw” was something worth noting. I simply knew it was good, and that it was among a short list of dishes that … Continue reading →

Posted in Stories and Recipes | Tagged , , | 14 Comments

How to select and prepare meat for Lebanese Kibbeh

Posted on September 20, 2011 by Maureen Abood
kibbe meat POST

I don’t want to give you the wrong impression. I notice that many—ok, all—of the main course dishes I’ve served up here have involved red meat. It’s not that the Lebanese can’t make a meal without including beef or lamb…Lebanese … Continue reading →

Posted in Ingredients, Techniques | Tagged | 9 Comments