{"id":21661,"date":"2023-06-29T09:48:00","date_gmt":"2023-06-29T07:48:00","guid":{"rendered":"https:\/\/bistrobadia.de\/kibbeh-kroketten\/"},"modified":"2024-01-18T10:17:04","modified_gmt":"2024-01-18T09:17:04","slug":"kibbeh-recipe","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/kibbeh-recipe\/","title":{"rendered":"Kibbeh croquettes – a Levant classic!"},"content":{"rendered":"\n

I think there is hardly a delicacy that, along with hummus<\/a>, falafel<\/a> and labneh<\/a>, is more representative of Levantine cuisine than kibbeh<\/strong>. I don’t know how many times I have eaten this dish in different variations. Especially the kibbeh croquettes<\/strong> or kibbeh maklieh are indispensable from lavishly filled mezze tables<\/a>– and since my childhood I always steal the first finished croquette from my mother’s kitchen. This is still the case today.<\/p>\n\n\n\n

Kibbeh: What is that actually?<\/h3>\n\n\n\n

Kibbeh is an incredibly delicious specialty of oriental cuisine, especially in the Levant. Basically, kibbeh consists of a dough made from really super finely ground meat and fine bulgur, along with some spices. The kibbeh dough then serves as an outer shell for a filling of well-seasoned saut\u00e9ed ground meat and pine nuts. From this you can then prepare very different variations.<\/p>\n\n\n\n

One of the most famous variations of kibbeh is the kibbeh croquette with its really quite distinctive shape. It is oval<\/strong> with slightly sharpened corners<\/strong>. When I made the parts myself for the first time, it was admittedly a bit of a challenge. But with a little practice that was then quickly no longer a problem.<\/p>\n\n\n\n

In addition to the kibbeh croquettes, this delicacy is also available as a kind of cake (you can find the recipe in my cookbook), where the dough serves as the bottom and top and the minced filling is in the middle. This version is baked in the oven – unlike the fried croquettes.<\/p>\n\n\n\n

The Kibbeh croquettes taste best when they have just been freshly prepared. They are super crispy on the outside and deliciously juicy on the inside. But you should let them cool down a bit – otherwise you could burn yourself on the hot filling. These croquettes are also called Kibbeh Maklieh<\/strong>.<\/p>\n\n\n\n

The small croquettes are then often an integral part of a sumptuous mezze on special occasions.<\/p>\n\n\n\n\n\n

The special thing about our family recipe<\/h3>\n\n\n\n

When I asked my mom for her recipe for Kibbeh, it just bubbled out of her and I could barely keep up. I have written down folgede ingredients for Kibbeh:<\/p>\n\n\n\n

For the kibbeh dough:<\/strong><\/strong><\/p>\n\n\n\n