Layers of eastern spice and flavour run through these mini bulgur wheat balls in a spicy sauce of pepper and pomegranate molasses, and there’s a sprightly fennel and herb salad on the side
I
have always dreamed of a return to the golden age of Arab trade, when spices, fruits and ideas voyaged across deserts and seas, creating extraordinary food cultures through exchange and curiosity. I’ve imagined bringing new flavours home, letting them transform the kitchen – but with all the madness in today’s world, that dream must stay a dream, for now. So, these recipes become my journey, a way to reconnect with that spirit and taste the magic of the Arab golden age today.
This dish originates in Latakia, a port in Syria. Kbeibat bulgur translates to “small kibbeh” in Arabic, and refers to a range of dishes that are popular across the Arab world and beyond. It has many variations from Turkey to Iran, even Brazil, but what they all have in common are complex layers of flavour: sweet, sour and spicy. Serve with the spicy fennel and herb salad below, plus bread to mop up the beautiful juices.
Prep 10 min
