But until then, here is a dish that was almost a colossal failure until my husband suggested we turn it into meatballs. It turned out to be a great tasting meal that made enough meatballs for me to freeze some extra. I topped it with some super easy muhammara sauce and served it with a side of tabbouleh.
The plan was to make this recipe for baked kibbeh. I don't know if it was because I ground my own lamb (Wegman's was out), if my onions were too watery, or my food processor juiced up on steroids while I was away, but it turned my kibbeh shell mixture into a sticky, runny pile of gloop that was impossible to roll into a uniform sheet and even harder to cut into rounds with a cookie cutter. As I sat with my lamb gloop in one bowl and my delicious smelling filing in a frying pan and attempted to figure out how exactly I was going to turn it into kibbeh, my husband had an idea. Why not just stir the filling into the meat disaster and make meatballs? Brilliant!
