📝 About This Recipe
A hidden gem of Lebanese mountain cuisine, Kibbeh bi Toum elevates the traditional kibbeh dough into a bright, zesty masterpiece. Unlike the heavy yogurt or tomato-based versions, this dish features pan-seared kibbeh 'lozenges' simmered in a pungent, silky garlic and lemon sauce that cuts through the richness of the meat. It is a rustic yet sophisticated dish that perfectly balances the earthiness of cumin-scented bulgur with the sharp, aromatic punch of fresh garlic.
🥗 Ingredients
For the Kibbeh Dough
- 2 cups Fine Brown Bulgur (washed and drained well)
- 500 grams Lean Ground Beef or Lamb (very finely ground, almost a paste)
- 1 small Yellow Onion (grated and squeezed of excess liquid)
- 1 teaspoon Lebanese Seven Spices (or a mix of allspice and cinnamon)
- 1/2 teaspoon Dried Mint
- 1.5 teaspoons Salt (to taste)
- 1/4 cup Ice Water (used sparingly for kneading)
For the Garlic Sauce (The Toum)
- 10-12 pieces Garlic Cloves (peeled and crushed with a pinch of salt)
- 1/2 cup Lemon Juice (freshly squeezed)
- 2 cups Chicken or Vegetable Stock (low sodium)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water)
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Mint (for the sauce finish)
For Garnish
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Soak the washed bulgur in a bowl with just enough water to dampen it (about 1/4 cup) for 15 minutes until softened.
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2
In a large bowl or a food processor, combine the soaked bulgur, finely ground meat, grated onion, seven spices, dried mint, and salt.
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3
Process or knead by hand, adding ice water a tablespoon at a time, until the mixture forms a smooth, cohesive dough that doesn't stick to your hands.
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4
Divide the kibbeh dough into small balls, about the size of a walnut. Flatten them slightly into thick discs or 'lozenges'.
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5
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the kibbeh discs for 3-4 minutes per side until deeply browned and cooked through. Remove and set aside.
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6
In the same skillet (or a clean pot), add the remaining tablespoon of olive oil and sauté the crushed garlic over medium heat for 1 minute until fragrant but not browned.
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7
Pour in the chicken stock and lemon juice, bringing the mixture to a gentle simmer.
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8
Whisk the cornstarch slurry into the simmering liquid and stir constantly for 2-3 minutes until the sauce slightly thickens to a silky consistency.
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9
Carefully slide the seared kibbeh discs back into the sauce. Reduce heat to low.
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10
Sprinkle the dried mint over the sauce and let everything simmer together for 5-7 minutes, allowing the kibbeh to absorb the garlic and lemon flavors.
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11
Taste the sauce and adjust the salt or lemon juice according to your preference for 'tanginess'.
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12
Transfer the kibbeh and sauce to a shallow serving platter. Garnish generously with toasted pine nuts and fresh parsley.
💡 Chef's Tips
For the smoothest kibbeh dough, ensure your meat is 'Kibbeh Nayyeh' quality, which means it is lean and ground multiple times. If the dough feels too dry or crumbly while shaping, keep a bowl of ice water nearby to dampen your palms. Do not over-fry the kibbeh before adding to the sauce; you want a crust, but the interior should stay moist to soak up the garlic broth. Adjust the garlic to your liking; authentic Kibbeh bi Toum should be boldly garlicky, but you can mellow it by sautéing the garlic longer on lower heat.
🍽️ Serving Suggestions
Serve alongside a bowl of vermicelli rice to soak up the extra garlic sauce. A crisp Fattoush salad provides a refreshing crunch that complements the warm kibbeh. Pair with a glass of chilled Lebanese Arak or a dry white wine like Sauvignon Blanc. Offer a side of fresh radishes and green onions for a traditional village-style meal experience.