A fraction of a Lebanese table.

A little Lebanese table, and no, potato wedges are not traditonal!

I love taking traditional recipes and giving them a bit of a twist. I'm always challenging things mum makes which are steeped in tradition. My twists are generally met with the reply, 'no, you can't do that'.

But you can!

And Mum let this one through to goal.

Kibbeh is traditionally made with beef, or vegetables. I made it with chicken this time.

It's served as a side along with many other meats and salads on your typically massive Lebanese table, or as part of a mezza table. Especially during Christian and Muslim festival times.

As you have noticed when it comes to Lebanese hospitality it's not about filling plates, it's about filling the entire table with different varieties of food. And every good Lebanese woman knows how to do this.

They spend days preparing for a day of feasting when the entire extended family comes around. 

While this is only a fraction of what makes it onto the table in a Lebo situation, it's a good fraction. In an Aussie situation they're always a hit at cocktail parties if you have a plate going around, or as a main with a side of salad. And I don't think I have come across a child that hasn't loved them.

How can you not like them? It's like the Lebo equivalent of an Aussie meat pie! And everyone loves those!

Chicken, Spinach, and Pine Nut Kibbeh

Outer shell mix

The shell:

100g fine burghul soaked for 2 hours

1 medium brown onion

1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cummin

1/2 tsp all spice

1/2 tsp ground cinnamon

a small handful parsley finely chopped

1/4 tsp freshly ground black pepper

350g chicken mince

3 tblsp plain flour (if needed)

 The filling:

The filling

a dollop of olive oil

20g pine nuts

1 medium brown onion finely chopped

a small handful of fresh sage finely chopped

200g chicken mince

125g chopped spinach

1/2 tsp salt

1/2 tsp ground white pepper

 1 tsp freshly chopped or dried oregano

In a food processor combine all the ingredients and process until well combined. Add the chicken mince and give it a few blasts until its all mixed in well. Then place in a bowl and cover. Refrigerate for 30 mins.

Like dough, it is easier to make the outer shell when the mix is cool.

If you don't have a food processor, don't worry. Just use your hands and chop the onion as finely as you can. It will just mean that your kibbeh won't have a smooth outer shell. If you're OK with that, then go for it. It still looks good, and the flavour isn't compromised at all.

While the outer shell mix is chilling, prepare the filling.

Heat oil in a fry pan, once hot add the pine nuts and stir them in the pan until they get a gold tinge. This won't take long so keep an eye, when they start to change colour remove from the pan, otherwise they burn.

Put the pan back on the heat, add a bit more oil if needed and add the onion. Cook until soft, add the sage and fry until fragrant.

Add the chicken, salt and white pepper, and cook until juices run clear. Don't over cook it otherwise the chicken will dry out in the oven.

Stir through the spinach and pine nuts and set aside.

Remove the outer shell mix from the fridge and mix with your hands, if it feels too moist mix through a couple of table spoons of plain flour at a time until the mix feels a bit firmer and not so sticky.

This is when it gets very handy:

1. Moulded hollow shell

2. Rotate filled shell closing the end as you go

3. Tornado!

1. Fill a little bowl of water, and moisten your hands with the water. Take a heaped tablespoon of the outer shell mix and roll into a ball in the palm of your hand. With your index and middle fingers, make an indentation in the middle of the ball. Keep pressing towards the outer walls of the ball until you get a hollow shell.

2. Fill the shell with a table spoon of the filling and turn the filled shell around the palm of your hand while closing the opening until it's a small hole. Finally bring it together with your fingers and close the hole. 

3. Continue shaping the kibbeh until it is a cute little tornado shape and place onto a lined baking tray.

If you think the shell can take more filling, by all means add more. No one likes an empty kibbeh!

You will not get this right the first time, trust me, but you will get better and better as you go along.

Moisten your hands once again and continue making the kibbeh. This recipe will make about 20 palm sized tornadoes. But it's up to you if you want to make them bigger or smaller.

They're great for an entree if you make them little, and kids just adore them.

Many tornadoes!

Once they're all made brush each one with a bit of oil and bake in a preheated oven at 180C fan forced for 20 minutes, or deep fry them until they a lovely golden colour on the outside.

Serve as a side, entree or as a main with salad such as tabouli. (I'll have to post the recipe for this later!)

NB: If you have fresh meat you can make a big batch and freeze them before baking. Lay them flat in the freezer and don't stack them. That's what my mum does. Then when you want them lay flat to defrost and follow the same baking instructions once thawed.