Lemon Kebbeh
The Lemon Kebbeh is a vibrant and tangy twist on the traditional Middle Eastern dish, combining the rich flavors of bulgur with a refreshing lemony zest. Originating from the Levantine region, kebbeh is a staple in many homes, known for its versatility and comforting nature. This particular variation brings a citrusy freshness that is perfect for warmer climates or as a light, invigorating dish any time of the year.
History of Kebbeh
Kebbeh is a quintessential dish in Middle Eastern cuisine, typically made with finely ground meat, bulgur, and spices. Its origins can be traced back to ancient Mesopotamia, where it was often prepared as a festive dish for special occasions. Over time, it evolved with regional adaptations, incorporating various ingredients that highlighted local flavors. The inclusion of lemon in the Lemon Kebbeh version offers a modern twist that still honors its storied past while delivering a unique and refreshing taste.
Ingredients for Lemon Kebbeh
- Bulgur - 2 cups
- Ground lamb - 500 grams
- Ground beef (optional) - 250 grams
- Lemon juice - 1/2 cup
- Grated lemon zest - from 1 lemon
- Finely chopped onion - 1 large
- Mint leaves - 1/2 cup, finely chopped
- Parsley - 1/2 cup, finely chopped
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Salt - to taste
- Pepper - to taste
- Olive oil - for drizzling
- Pine nuts - 1/4 cup, toasted
Preparation of Lemon Kebbeh
Soaking the Bulgur
To start, rinse the bulgur under cold water and soak it in warm water for about 30 minutes until soft. This method ensures the bulgur is tender and ready to absorb all the flavors.
Preparing the Meat Mixture
While the bulgur is soaking, prepare the meat mixture. In a large bowl, combine the ground lamb, beef (if using), and finely chopped onion. Mix them thoroughly until they are well-blended.
Incorporating Lemon and Spices
Next, add the lemon juice, grated lemon zest, finely chopped mint, and parsley into the meat mixture. Sprinkle in the cumin and coriander powder, along with salt and pepper to taste. Mix all the ingredients until they are uniformly distributed.
Combining with Bulgur
Drain any excess water from the soaked bulgur and add it to the meat and lemon mixture. Use your hands to blend everything together until you have a cohesive and homogenous mixture.
Cooking Process for Lemon Kebbeh
Shaping the Kebbeh
With the mixture ready, take small portions and shape them into oval balls or patties. The traditional shape of kebbeh is an elongated oval with pointed ends, but you can make them round if preferred.
Cooking the Kebbeh
- Heat a shallow layer of olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the shaped kebbeh into the skillet.
- Cook each side for approximately 4-5 minutes until they are golden brown and cooked through. Utilize a cooking timer to ensure even cooking.
- Remove the kebbeh from the skillet and set them on a paper towel-lined plate to drain excess oil.
Serving and Enjoying Lemon Kebbeh
Arrange the cooked kebbeh on a serving platter and garnish with toasted pine nuts. Drizzle a little extra olive oil and a touch more lemon juice over the top for extra flavor. Serve them warm, accompanied by fresh salad or yogurt-based dips for a complete and satisfying meal.
The brightness of the lemon in the kebbeh not only enhances the savory elements of the meat and spices but also provides a refreshing counterbalance, making each bite a delightful experience. Enjoy the dish as a part of a mezze platter or as the main course, reveling in the rich history and flavors of this Middle Eastern classic.