Kibbe Mushroom

From thekosherfoodies.com 

Kibbes are our version of little meatballs, and are a staple in the Syrian household. We cook them with peas, cherries, sour soup and many other savory dishes. Let’s just say it’s not Friday night without a kibbe (or many) at the table. Now don’t confuse these little kibbe meatballs with the bulgur-shelled and meat-stuffed kibbe torpedoes. They’re completely different. If that made no sense to you, continue reading this blog, we’ll definitely explain more about these middle-eastern staples soon!

Anyway, kibbes. They’re tiny meat stuffed meatballs! The outer shell is a mixture of ground rice and chopped meat, and they’re stuffed with meat mixed with parsley and spices. Though they’re available at any butcher in my neighborhood, they’re a cinch to make. Shaping them takes a little bit of practice, but once you get the hang of it, you can do it while watching TV, which is how we always do it. You make a whole bunch and freeze them. These I got from my freezer, but next time I make a batch, I’ll show you how to make them.

This kibbe mushroom recipe is adapted from a whole bunch of sources and years of making them at home. The garlic is not traditional, but adds a deeper flavor. Cooking this covered over low heat allows for all the juices to come out.

Ingredients:

1/2 white onion, chopped
2 tablespoons olive oil
3 cloves garlic, whole
pound mushrooms (I used white button mushrooms), quartered if large, and halved if small.
About 15 kibbes
1 teaspoon ground allspice
Salt and pepper

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