I rarely choose the meat option, unless there’s kibbeh! Torpedo shaped crispy dumplings filled with sweet onions and pine nuts, complete with a squeeze of fresh lemon juice are my absolute favourite street food and a must when visiting west London Syrian eatery Abu Zaad.
There are various versions from all over the Middle East from Palestine to Kurdistan, some made with meat, others with pumpkin, red lentils or potatoes, some known as kibbeh, others kubbeh, kubbah, kubbi and içli kofte! To make kibbeh requires time and patience (I currently have neither of these!) so here’s the next best thing; a simple baked version, easily prepared and equally as satisfying with the same inviting lightly spiced appeal.
Spice up your minced meat with a touch of the orient in this easy recipe here! Enjoy..