Authentic home cooking from Lebanon, with US measurements. 
Kibbeh in Sour Broth and Fried Potato Kibbeh
Kibbeh in sour broth and fried potato kibbeh are traditional old dishes often made in large batches, with women gathering to prepare them and everyone who helped coming together with their families to enjoy the meal. This creates a warm atmosphere of sharing and friendship among family and neighbors, especially in the village where some still maintain these family ties. These are some of the tastiest dishes you can try, especially during cold winter days. They take a little time to prepare, but they’re definitely worth the effort. I hope you try them and enjoy them!
Kibbeh in Sour Broth and Fried Potato Kibbeh
Kibbeh in sour broth and fried potato kibbeh are traditional old dishes often made in large batches, with women gathering to prepare them and everyone who helped coming together with their families to enjoy the meal. This creates a warm atmosphere of sharing and friendship among family and neighbors, especially in the village where some still maintain these family ties. These are some of the tastiest dishes you can try, especially during cold winter days. They take a little time to prepare, but they’re definitely worth the effort. I hope you try them and enjoy them!
Open in Cookpad AppSteps
- 1
First, prepare the filling and let it cool.
- 2
Prepare the kibbeh dough mixture.
- 3
Mix well and knead until you get a cohesive dough. Let it rest for a bit, then start shaping.
- 4
Take a ball of dough.
- 5
Shape it into a kibbeh shell.
- 6
Make it a bit wide so you can add the filling.
- 7
Add the filling.
- 8
Seal the kibbeh from both ends and shape it well.
- 9
You should have a small, nicely shaped kibbeh.
- 10
To make the sour broth, sauté the mint and garlic in some olive oil or ghee, then add the chickpeas and stir.
- 11
Add the tomato paste and stir briefly.
- 12
Add water and let the mixture boil and thicken for about 20 minutes.
- 13
For the final step, add the kibbeh to the broth and let them cook for about 3 to 5 minutes. Gently remove them from the broth and serve with the broth.
- 14
You can also fry the kibbeh in hot oil and serve them alongside the broth.
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