📝 About This Recipe
Khoushkhash Stew is a soul-warming Lebanese classic that elevates the humble meatball into a gourmet experience. Named after the 'Khoushkhash' style of preparation—traditionally associated with the vibrant culinary heritage of Aleppo and the Levant—this dish features tender, spice-infused Kafta meatballs simmered in a rich, smoky tomato and bell pepper sauce. It is a masterclass in balancing the sweetness of roasted vegetables with the earthy warmth of Middle Eastern spices, making it a beloved staple in Lebanese households.
🥗 Ingredients
For the Kafta Meatballs
- 500 grams Ground Beef or Lamb (finely ground, 20% fat content for juiciness)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 1/2 cup Fresh Parsley (very finely chopped)
- 1 tablespoon Lebanese Seven Spice (or a mix of allspice, cinnamon, and black pepper)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Pine Nuts (optional, toasted and mixed into the meat)
For the Khoushkhash Sauce
- 6-8 large Roma Tomatoes (ripe, charred and peeled)
- 1 large Red Bell Pepper (charred and finely chopped)
- 4-5 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1 tablespoon Tomato Paste (for depth of color)
- 1 piece Green Chili (finely minced, optional for heat)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Pomegranate Molasses (adds a signature Lebanese tang)
For Garnish and Serving
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Toasted Pine Nuts (for crunch)
- 3 cups Vermicelli Rice (cooked, for serving)
👨🍳 Instructions
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1
Begin by charring the tomatoes and red bell pepper. You can do this over an open gas flame or under a high broiler until the skins are blackened and blistered.
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2
Place the charred vegetables in a bowl and cover with plastic wrap for 10 minutes. This steams the skins, making them easy to peel. Once cooled, peel off the skins and finely chop the flesh, discarding the seeds from the pepper.
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3
In a large mixing bowl, combine the ground meat, grated onion, chopped parsley, Lebanese Seven Spice, and salt. Knead the mixture well for 3-4 minutes until it becomes a cohesive, pasty consistency.
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4
Shape the meat into small, oval-shaped meatballs (Kafta) or round bite-sized balls, about the size of a walnut.
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5
In a large wide skillet or Dutch oven, heat one tablespoon of olive oil over medium-high heat. Brown the meatballs in batches until they are golden-brown on all sides. They don't need to be cooked through yet. Remove and set aside.
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6
In the same pan, add the remaining olive oil. Sauté the crushed garlic and minced green chili for 1 minute until fragrant but not browned.
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7
Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste.
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8
Add the chopped charred tomatoes and bell peppers to the pan. Use a wooden spoon to mash them slightly, releasing their juices.
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9
Add the pomegranate molasses and a splash of water (about 1/2 cup) to create a thick sauce consistency. Season with a pinch of salt and pepper.
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10
Gently nestle the browned meatballs back into the sauce. Lower the heat to medium-low.
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11
Cover the pan and let the stew simmer gently for 20-25 minutes. The sauce should thicken and the flavors should meld beautifully.
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12
Taste the sauce and adjust the seasoning. If it's too thick, add a tablespoon of water; if too thin, simmer uncovered for 5 more minutes.
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13
Transfer the stew to a serving platter. Garnish generously with fresh parsley and toasted pine nuts.
💡 Chef's Tips
For the most authentic flavor, char the vegetables over a real charcoal grill to get that distinct 'Khoushkhash' smokiness. Do not overwork the meat once the parsley is added, or the meatballs may become tough; knead just until combined. If you cannot find Lebanese Seven Spice, mix equal parts cinnamon, cloves, nutmeg, fenugreek, ginger, black pepper, and allspice. Always squeeze the liquid out of the grated onions before adding them to the meat to prevent the meatballs from falling apart. Let the stew sit for 10 minutes after cooking before serving; this allows the sauce to settle and the flavors to intensify.
🍽️ Serving Suggestions
Serve hot alongside a bowl of classic Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh). Pair with a side of creamy plain yogurt or a cucumber-yogurt salad (Kh'yar bi Laban) to balance the richness. Offer warm, charred pita bread on the side for scooping up the thick tomato sauce. A simple salad of arugula, radish, and lemon-olive oil dressing provides a fresh contrast to the savory stew. For a traditional beverage pairing, serve with chilled Arak or a glass of dry Lebanese red wine.