Kibbeh nayyeh, the Middle Eastern version of lamb tartare, is a festive dish steeped in culinary tradition. Before refrigeration, you used to prepare kibbeh nayyeh the day a lamb was slaughtered. This was standard for weddings or holidays. The entire village used to come together. There would be more food than anyone could possibly eat. There was music and dancing. It was a production.
I’m in Miami visiting my family — we’re getting ready to go on a cruise, literally in a couple of hours, but first, I need to tell you about this delicious Pumpkin Kibbeh. It would be incredibly cruel if I kept this recipe to myself any longer. It’s amazing, and I don’t take that claim lightly.
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.