Kibbeh Spice

A kibbeh seasoning that takes garam masala as its warm aromatic base and layers turmeric, black pepper, cinnamon, paprika, coriander and cumin over it. It smells rounder and sweeter than a straight Levantine mix, reflecting the crossover between Lebanese and Ethiopian kitchens it was drawn from.

Turmeric brings the earthy depth, black pepper the classic heat, cinnamon a gentle sweetness, paprika colour and mild smokiness, coriander fresh citrus-leaning notes, and cumin its familiar warm, savoury character.

How to use it

Use it in traditional kibbeh preparations, whether baked in a tray, fried as torpedoes or served raw as kibbeh nayyeh, and in meat dishes, potatoes and roasted vegetables more generally. Around two teaspoons seasons 500g of meat and bulgur. Technique tip: for baked kibbeh, season the bulgur shell as well as the meat filling. Seasoning only the filling leaves a plain-tasting crust against a well-spiced centre.

Details

Also known as

Kibbeh Spice, Kamouneh, Kamounet, كبة (Kibbeh), Lebanese Kibbeh Spice