Aleppo Kibbeh
Aleppo's legend: kibbeh in more shapes than anywhere on Earth — the bulgur-meat shell perfected into torpedoes, trays, balls in cherry sauce and raw nayyeh, in the city that made it an art.
What it is
Aleppo's legend: kibbeh in more shapes than anywhere on Earth — the bulgur-meat shell perfected into torpedoes, trays, balls in cherry sauce and raw nayyeh, in the city that made it an art. Ingredients: fine bulgur, lean beef or lamb (ground twice), onion, allspice, cumin, marjoram, black pepper; fillings: spiced minced meat, pine nuts, walnuts; cherry sauce for kibbeh bil-karaz: sour cherries, meatballs of kibbeh. Recipe: 1) Knead bulgur and meat into a silken paste. 2) Form shells around filling (torpedoes) or layer in trays. 3) Fry, bake, or simmer. 4) For the famous cherry version, simmer small kibbeh in sour-cherry sauce. Serve: at Aleppine tables where a dozen kibbeh types may appear at one feast. Flavor: warm spice, walnut crunch, cherry tartness (in karaz). History: Aleppo, at the Silk Road's end, refined kibbeh into dozens of forms; the cherry kibbeh is its unique signature, sweet-sour and unforgettable. See also: Muhammara, Shish Barak.
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World Cuisines
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