Broiled kibbeh kabobs with parsley, lemon, and walnut sauce from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 343) by Paula Wolfert

  • garlic
  • lemons
  • Show all ingredients...
  • Serves : 5-6 (18 kibbeh)

  • EYB Comments

    Sauce stands for 1 hr before serving. Can substitute lean beef or turkey for lean lamb; Aleppo pepper for Near East pepper; and saj bread or "Filled and folded bread sheets" recipe on P43 for pita bread. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cracked green olive and walnut salad (Zetyin piyazi) [Ayfer Ünsal]; Mükerrem's unleavened flat griddle bread [Mükerrem Özcan]; Mung bean, scallion, and pomegranate salad (Mas piyazi) [Mrs. Filiz Höukolğlu]; Yogurt-garlic sauce; Burhan's onion-parsley salad [Burhan Çadğas of Çadğas Restaurant]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sauce stands for 1 hr before serving. Can substitute lean beef or turkey for lean lamb; Aleppo pepper for Near East pepper; and saj bread or "Filled and folded bread sheets" recipe on P43 for pita bread. See recipe for variations.

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