Kibbeh with carrot and harissa cous cous


There's probably some elegant selling point that's escaping me right now, but the quick and dirty is that kibbeh is essentially a deep fried football of meat. It's Middle-Eastern in its origins and therefore varies in style depending on where you are. The Lebanese prefer it raw like a tartare. Versions in Iraq ditch the football concept and shape it flat like a disc. It can be done grilled or put in a soup. It also seems like everyone uses different spices. The only seemingly consistent opinion is that baking it in a casserole is tacky. It's nice to see people come together and hate casseroles.

My grandmother was Greek and cooked Greek food - an ethereal overlap of Mediterranean and Middle Eastern preparations. Kibbeh was usually a part of our Sunday dinner. That dinner usually included pasta and red sauce, kibbeh, grape leaves, braciola. My grandfather was Italian. I didn't realize until later in life how unusual and awesome it was to be eating meatballs with dolmas. Growing up I ate kibbeh with garlic yogurt and pepper sauce. This recipe is a little more refined. A meld of ingredients, preparations, and cultures - this is an excellent and filling dinner if you're looking for something a little different. Its texture is flaky yet filling. Plain, it succeeds- but it also benefits immensely from sauces, starches, and vegetables. This is a great and complete dish, and after you've mastered kibbeh, feel free to explore and create other sides to match this classic pile of meat.

Cous Cous

For the cous cous
5 cups chicken stock
4 carrots, peeled and chopped
4 cups Israeli cous cous
1/4 cup harissa paste

To make
Mix the stock and Carrots in food processor until carrots are finely chopped.  Strain through fine mesh sieve and bring carrot liquid to simmer.  Add your harissa paste.  Once incorporated, add couscous and lower heat to a low simmer and cover the pot, stirring occasionally. Once most of the liquid is reduced, remove the couscous and cool on sheet pan.


3 # meat
1 handful mint
1 1/2 cup parsley
1/2 onion, chopped
2 tablespoons salt
2 tablespoons cumin
1 tablespoon pepper
bulgar wheat

To make
Mix all ingredients into a ball and deep fry?