Remember when Jessica made kibbe with mushrooms? Well, she told you that it was just one of many ways that we prepare these little Syrian meatballs, and I’m here to share with you another one (and my favorite).
It’s so easy to make, especially if you keep peas and kibbes in your freezer at all times. I do, and I also keep onions in my onion bowl, so I know that I can whip this up any night of the week without stopping by Food Emporium on my way home from work. It’s typically a Shabbat dinner food, but I don’t care, I like to eat it every day. It’s especially good as leftovers when the peas get all mushy and really take on the spices they’ve been sitting with in the fridge.
So, give it a try, and let us know what your favorite kibbe preparation is.
Peas and Kibbe
- About 15 kibbes
- 1 medium yellow onion, diced
- 1 box frozen peas (I’ve never tried it with fresh peas, but if you want to, go for it!)
- 2 tablespoons of all spice
- 1 teaspoon cumin
- 1/2 teaspoon Aleppo pepper (mine’s from Kalustyan’s)
- 1/2 cup or more of water or stock
- salt, to taste
- olive oil to coat the pan
- Saute the onions in olive oil and a pinch of salt on medium until they start to turn translucent, about 8 minutes. Add the kibbe and brown for 5 minutes, stirring occasionally. Add the peas (they can still be frozen).
- Add the spices and mix well. Add 1/2 cup of liquid and bring to a boil. Lower the fire, cover the pot and let simmer, checking and stirring occasionally.
- If it needs more liquid, add more stock or water 1/4 cup at a time.
- Let simmer for 30 minutes or longer. Serve over rice.