Lebanese food is a marriage of its Mediterranean location and rich history of invasion by the Turks and the French. Hind Chebbo was one of the first home chefs to cook for Khipi and introduced us to this plate in its early days. Kibbeh is the national dish of Lebanon and is best described as meat inside the meat. Kibbeh includes a thin layer of beef and bulgur flavored with onion, garlic, and cumin that encases another layer of ground beef flavored with seven spices, parsley, onion, garlic, and walnuts, then deep fried to create a scrumptious kebab. Kafta is kebabs on sticks. It is made of ground beef, parsley, onion, seven spice, salt, and black pepper. This dish will be served with Lavash (bread), Tabbouleh (fresh parsley, mint, bulgur, tomato, onion), Muhammara (Red bell pepper relish), Toum (Super garlicky sauce), and french fries.
Note: Kafta Kebabs will not be served on sticks.
Ingredients: Kibbeh and Kafta: Ground beef, bulgur, walnuts, garam masala, turmeric, black pepper, cinnamon, paprika, sumac, coriander, cumin, cayenne pepper, salt, onions, garlic, potato, and canola oil I Tabbouleh: Parsley, tomato, mint, sumac, bulgur, onion, and olive oil I Muhammara: Red bell pepper, scallions, garlic, walnuts, cumin, pomegranate molasses, salt, and paprika I Toum: Garlic, egg white, lemon juice, salt, and canola oil.