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Kibbeh Mrouzia
A traditional Lebanese dish, Kibbeh Mrouzia is a culinary masterpiece that combines slowly cooked kibbeh with a rich and aromatic sauce.
⏱️ 120 min prep + 240 min cottura · 8 porzioni · difficile
Ingredients
- 2 kg of kibbeh (meatballs)
- 2 liters of chicken broth
- 100 g of zucchini, diced
- 100 g of onions, sliced
- 50 g of ginger, grated
- 50 g of chili
- 100 g of toasted almonds
- 50 g of butter
- 100 ml of sugar
- 50 ml of white wine vinegar
- 50 ml of olive oil
- salt and pepper to taste
Method
- Prepare the kibbeh and let it rest for at least 2 hours.
- In a large pot, bring the chicken broth to a boil and add the kibbeh.
- Cook on low heat for 2 hours, adding the zucchini, onions, ginger, and chili.
- In another pot, sauté the almonds with the butter.
- Add the sugar, white wine vinegar, and olive oil, stirring well.
- Pour the sauce over the cooked kibbeh, adding salt and pepper to taste.
- Serve hot, garnished with toasted almonds.
The story
Originating from the city of Sidon in Lebanon, Kibbeh Mrouzia dates back to the 18th century. This dish blends local culinary traditions with exquisite ingredients and cooking methods.
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