
Kibbeh
Two preparations: the bulgur-and-mince shell paste and the spiced cooked filling
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Two preparations: the bulgur-and-mince shell paste and the spiced cooked filling

Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…

Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry

Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Kosha mangsho takes its name from the verb kosha, which in Bengali means to slow-cook a meat down, stirring patiently as…

Kuku sabzi is the Persian herb frittata of Nowruz (Persian New Year), a deep-green baked-egg dish packed with chopped…

Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine

Potatoes are boiled in their skins until tender (about 25 minutes); cooled slightly, peeled, grated on the coarse side

A soft yeasted bread dough rises for 1 hour

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli…

Firm white fish is scored, rubbed with a spice paste of ginger-garlic, Kashmiri chilli, ajwain (carom), turmeric and…

Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums…