Baked Kibbeh
Becoming friends with some folks that come from Lebanese descent was one of the best things I’ve ever done. Yes, they’re fine people, a lot of fun, value faith and family, but more importantly, the foods they’ve introduced me to have changed my world. If you have never tried Lebanese food, then I guarantee there are flavors you have yet to discover. As I write this, I am starting to wonder if maybe we are friends with them simply because of the cuisine they’ve shared with us. But I guess that’s for a more psycho-analytical article I should consider delving into.
In all seriousness, food is one of the gifts to this world that I think most of us take for granted. Not only is it required for sustenance, which we all know, but it is such a perfect way to bring people together. And of course, I include sharing a frosty cold bronson or a 16-year single malt scotch as part of this food wonder. But there really is nothing like sharing a meal. It’s an opportunity to show that you care about those you are with. It gives you a chance to share your culinary talents. It is a trigger for good conversation, and as previously stated, the perfect excuse to bring people together.
But enough of what you already know, and more of what you don’t. I am assuming most of you do not know what Baked Kibbeh is. Simply put, it is a spiced-haven of grains and meat, assembled perfectly to create a baked dish worthy of any and every gathering. Its origins are debated, but
