It’s almost February, it’s cold and it’s the perfect time for soup, if there ever was one. Keeping true to my kibbeh promise from my last post, I made kibbeh b’laban (كبة بلبن او كبة لبنية), which literally translated means kibbeh cooked in yogurt. Not only was it my first try at making this on my blog, but it was my first attempt ever. In order to get everything right, I called my sito (grandmother in Arabic) and stayed on the phone with her until I got every last detail of this dish right. It also took a long time since I had to convert her measurements of “handfuls, half-handfuls and pinches” into more relative quantities. All in all, it was lots of fun and in retrospect, a major success.
Course: Soups & Stews
The Middle East has a vast repertoire of flavorful soups and hearty stews that are enjoyed year-round. From shorbet adas (شوربة عدس), a creamy lentil soup with lots of lemon juice, to bamieh (بامية), a tomato-based okra stew served over vermicelli rice, these flavorful dishes represent the foundation of comfort dishes of the region.