Kibbeh with Yogurt & Mint

According to the book I was inspired by, this is a Lebanese recipe made of seasoned ground beef stuffed into a pita-type bread. What initially attracted me was all the different spices used. In order to explain how to serve it, I like to think of it as kind of making a taco: (You have your seasoned beef, lettuce, tomato, and sauce (this time a tangy yogurt one)). Upon completion of dinner, my parents and I decided two things. One was that I should have added more salt, and secondly, I should only serve this meal in the summertime.

Before you make the beef kibbeh, you should actually start with the Cumin-Garlic yogurt (the tangy sauce you add to everything). This can be made up to 3 days in advance.

CUMIN-GARLIC YOGURT (PART I.)

1+1/2 cups of plain yogurt
2 cloves garlic, minced
1 tablespoon fresh mint, minced
1 teaspoon of freshly grated lemon zest
1 teaspoon of freshly squeezed lemon juice
1 tablespoon ground cumin
1 teaspoon of paprika
1/2 teaspoon of celery salt

1. In a medium bowl, mix together the yogurt, garlic, mint, lemon zest and juice, cumin, paprika, and celery salt into well blended. (When I made this, we didn't actually have any celery salt so I used 1/2 teaspoon of celery seeds and ground them using a mortar & pestle. Then I added a little salt as well).

BEEF KIBBEH (PART II.)

After you finish the yogurt, go ahead and start on the beef kibbeh. (Finished picture in frying pan)




When I made this I measured out all the ingredients ahead of time before I started cooking the beef in the frying pan.
L-R: Dried spices, Minced Garlic, Mint/Parsley/Walnut

3 tablespoons of olive oil
2 lbs of ground beef
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons ground cumin
1+1/2 teaspoons ground cinnamon
Pinch of ground cloves
1 teaspoon of salt
Cayenne pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 cup roughly chopped walnuts

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and brown it, breaking it up as it cooks, until cooked through. Remove from the pan (I put it in a bowl) and discard the extra fat/oil in skillet.

2. Lower the heat and add 1 tablespoon of olive oil to the skillet. Add the onions and cook for about 3 minutes or until translucent. Add the garlic and cook for another minute.

3. Add the cumin, cinnamon, cloves, salt, and cayenne and cook for 1 more minute.

4. Return the beef to the pan, stir well and cook for another 2 minutes.

5. Turn off the heat and stir in the parsley, mint, and walnuts.

To serve:

Cut pita bread in half. Spoon beef kibbeh inside. Additionally have fresh chopped tomatoes and lettuce available with tangy cumin-garlic yogurt.