0 (0)


Kibbeh bi'kizabrath (cilantro-tomato soup with Syrian meatballs)

Kibbeh bi'kizabrath (cilantro-tomato soup with Syrian meatballs)
Los Angeles Times

On Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a "sweet New Year." The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet candied quinces instead, or even translucent ... Read more

Total time: About 1 hour, 45 minutes | Serves 8

Kibbeh (meatball) filling

  • 1/4 pound ground beef
  • 1/2 cup chopped inner celery leaves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vegetable oil

Step 1In a medium bowl, mix together the beef, celery leaves, allspice, salt and vegetable oil.

Kibbeh shells and assembly

  • 1/2 pound chuck roast
  • 1/4 cup rice flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon lemon juice
  • Kibbeh filling

Step 1Grind the chuck roast in a meat grinder. Add the rice flour and salt and grind twice more until the mixture is smooth and well blended.

Step 2Roll the beef-rice mixture into 1-inch balls. In a small dish, combine the oil and lemon juice. Dip your index finger into the oil and lemon mixture (this keeps the shell mixture from sticking to your fingertip) and hollow each ball by using your fingertip to press the round ball against the palm of your hand, and firmly rotating that finger. The shell should be as thin as possible, about one-eighth inch, without allowing the filling to break through.

Step 3Fill each kibbeh shell with about 1 teaspoon of the filling. Close by pinching the shell firmly over the filling, smoothing with a little water. The meatballs may be made ahead and refrigerated or frozen. Makes 16 kibbeh.

Cilantro-tomato soup with meatballs

  • 1 tablespoon olive oil
  • 6 cloves garlic, chopped, about 1 tablespoon
  • 6 medium tomatoes, chopped
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt
  • 12 to 16 kibbeh
  • 1 cup chopped cilantro

Step 1Put the olive oil in a large saucepan and add the garlic. Saut? over medium heat until soft, 1 minute. Add the chopped tomatoes, tomato sauce, tomato paste and salt, raise the heat to medium-high, bring to a boil, then reduce the heat to low and simmer 10 minutes.

Step 2Add three-fourths cup of water, return to a boil and reduce the heat to low. Add the kibbeh, cover and simmer for 30 minutes. Just before serving, add the cilantro.

Note: Adapted from Poopa Dweck's "Aromas of Aleppo." A meat grinder is required for this recipe.


La Posta de Mesilla’s red chile posole
La Posta de Mesilla’s red chile posole

Cocktail cubes
Cocktail cubes

Vin santo chiffon cake
Vin santo chiffon cake

Hatfield's walnut praline tart and espresso ice cream
Hatfield's walnut praline tart and espresso ice cream

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Pastrami tacos
Chicken, chorizo and green chile hash
Five-spice roast pork belly
Tofu with shiitake mushrooms and baby bok choy