Kibbeh meatballs

Click here or on the thumbnail for a couple photos

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What do you do with raw kibbeh leftovers? One option is to shallow fry them as meatballs, which have many, many variations, depending on how you doctor your original kibbeh. Now, meatballs have become a low prestige food in the U.S., but their culinary rank is not worthy of the labor involved, should you decide to make meatballs from scratch without serving the meat as a raw dish first. Be sure to cook no further than medium rare or, for the squeamish, medium, otherwise the meatballs will lose their juice. The photoset above is what we did with our leftover kibbeh nayye from new year’s eve, 2007/8, after adding a little extra olive oil and water to knead the meat to an elastic paste, and dicing and throwing in some of the garnish/accompaniments, like parsley, and radish. Served with mildly spiced large fava beans and room temperature coarse, pale bulgher, with parsley as an edible garnish. One could eliminate the water and beat in an egg, or additional breadcrumbs. Variations such as these could go under several names, such as kofte or koukla.

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