The boss is away on a goat hunt

Lebanese baked Kibbee garnished with pine nuts

Cam is currently away on a goat hunt. I have asked him to bring me home some goat legs so I can make a Lebanese dish called kibbee. I have never had the opportunity before to make it with goat mince which would be the most traditional way to have it. I have made it with lamb mince, mutton mince, beef mince and venison mince. Out of all of them, the venison mince was the tastiest so I can’t wait to try goat mince.

When I was at university thirty years ago my flatmate Elvin was Turkish and her Mum gave us the Turkish version which looked like this. It was so delicious that I wish I had asked her for the recipe.


Our son is a bit of a foodie and is always buying new cooking gadgets so his job will be to mince the meat for me. There is only one problem…

This is the facebook photo Cam posted yesterday afternoon. That is one weird looking goat!


Yet another way to prepare Kibbee is like this…

For those of you who would like to try kibbee here is my family recipe. Each generation has made changes to it. My Mum now likes to make it with very fine burghul (crushed wheat) and she likes to have an onion filling in the middle. She made these changes to the beloved family recipe after coming under the influence of my Aunty Mona who is Syrian and who is so good at cooking that she used to run a Middle Eastern restaurant. My daughter now likes Aunty Mona’s kibbee better than mine but Cam and our son and I prefer the original recipe so that is the one I am sharing with you all.

I prefer the chunkier texture of the original recipe and I don’t like the onion filling of the Syrian version.

Spanishbride’s family recipe for Kibbee as handwritten by her Mum- PHOTO-Whaleoil ((Lebanese style)

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