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Grilled, fried or raw – this meat-lover’s delight is delicious and versatile Kibbeh are one of the most popular dishes in Middle Eastern cuisine, big on meat and as versatile as they come. Image Credit: Stefan Lindeque/Gulf News Meaty, flavourful and bite-sized, kibbeh are a popular staple in Middle Eastern cuisine, with every country having their own versions of this family favourite. The word itself is the plural form of the Arabic word ‘kubbah’, which means ‘ball’. But kibbeh aren’t constrained by their name and come in all shapes and sizes. If...

The spicy, citrusy and slightly fruity pepper is Syria’s ambassador to the culinary world New to Syrian cuisine? Here is what you can expect. Image Credit: Stefan Lindeque/Gulf News Crushed to perfection for seasoning, ground into a distinctly flavourful paste or just added whole to salads – the Aleppo chilli has carved itself a special niche in the culinary world. The Aleppo or Halabi pepper, which comes from the northern Syrian city of Aleppo or Halab – has been used for centuries, to season kebabs, stews, and sauces and this is what distinguishes Syr...

Making the stuffing Take tomatoes, parsley leaves, red onions and mint leaves and finely chop them. Mix in olive oil and lemon juice, spices and raw Egyptian rice. The stuffing is ready. To fold the vine leaves, lay flat a vine leaf and put the prepped vegetables and rice mix on the vine leaves and make rolls out of them. Making the Sauce Take lemon juice and olive oil and salt half of the quantity mentioned above, and give a quick whisk to make it into one sauce. Cooking Place the vine leave rolls into a pot in a circlular pattern, the longitudinal side touching one another and placed as tig...

Making the filling Take minced lamb, red onions and salt for stuffing. Add spices and pan fry for 10 minutes on full flame till you get a golden brown colour. Making the dough Take burghul and lamb mince and knead them into a dough with minimal water. Add lemon and orange zests while kneading. Once kneading is done make round, circular covers, the size of a small pita bread. Add the filling, rolled up in the shape of a ball and fold the dough over, sealing it well by gently pinching the ends together. Then, shape the kibbeh in a bun shape.

Method 1. Mix bread crumbs with chilli paste and tomato paste, once the paste is consistent, add olive oil and Tahina Paste and then mix it to a fine paste consistency. Your muhammara is ready. 2. Plate it as you want and garnish with walnuts and pistachios. Decorate the plate with pomegranate molasses. Chef Hasan Al Obaid Chef Hasan Al Obaid is the sous chef at Sharjah's Qasar Halab restaurant. He is the third generation of chefs in his family, with over 20 years of experience, and specialises in Aleppo cuisine.