{"id":2391,"date":"2019-06-23T22:17:12","date_gmt":"2019-06-23T19:17:12","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2391"},"modified":"2020-05-06T15:10:46","modified_gmt":"2020-05-06T12:10:46","slug":"baked-kibbeh-kibbeh-bel-seneyeh","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2391","title":{"rendered":"Baked Kibbeh (Kibbeh bel Seneyeh)"},"content":{"rendered":"\n

So kibbeh has a special place in my heart. Taita was a true kibbeh master and although each neighborhood in Damascus has a butcher who knows well how to prepare meat and kibbeh dough, my taita did everything from scratch. The thing about butchers in Damascus is that you never ask for a specific cut of meat, you tell them what you\u2019re cooking, and they just send you the perfect meat for your dish. This has always amazed me. Yet, tita preferred to take matter into her hands, literally!<\/strong><\/p>\n\n\n\n

I clearly remember accompanying her to the stairwell to bring the meat grinder. There are certain rituals for Kibbeh and the proportion of meat to burghul would vary widely depending on the kind of kibbeh you\u2019re preparing. This meant that everything was prepared in batches, because when it was time for Kibbeh day, it simply meant we were having at least 4 kinds of kibbeh. Once, the kibbeh tray was finally prepared, we took it to the baker downstairs, who would bake the kibbeh to perfection in the wood fired oven. I won\u2019t lie I looked forward to Kibbeh day every day all summer long.<\/strong><\/p>\n\n\n\n

My favorite as a kid was the fried kibbeh, but as I grew older the baked kibbeh has become a favorite, especially that it so easy to prepare at home without the need for special equipment, or a talented Syrian butcher, both of which I have no access to. All you need is burghul and minced meat. I use beef, but you\u2019re free to you use lamb mince. <\/strong><\/p>\n\n\n\n