Monday, April 30, 2012

"Kibbeh" Meatballs

I've been away for a while, I went to Japan for vacation and it was fabulous!  Once I raid my local Japanese market, I'm definitely going to try and make some of the amazing food I tried while I was there.  Real ramen! Katsu! Sushi!  Well, maybe not sushi.  From what I hear it's expensive to ride in an ambulance.

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!


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