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Kibbet Lahem

Ingredients

Preparation

  1. These little balls of meat and bulgur are poached in soups, in yogurt, and in meat stews with okra, eggplants, zucchini, quinces, and sour cherries. They should be cooked until they are very soft. Make a kibbeh mixture as in the method for kibbeh nayyeh (page 269) but using 1 1/2 cups bulgur. Process to a soft doughy paste. Wet your hands and roll into 3/4–1-inch balls.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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