Kibbeh Fakhdiyyeh (Kibbeh with Yogurt, Tahini, and Cauliflower)

Today I’m sharing a dish known by few but loved by anyone who tries it: Kibbeh Fakhdiyyeh, or Kibbeh with Yogurt, Tahini and Cauliflower.

This recipe was generously gifted to me by my mom’s aunt, Oum Hani, for fear of it fading into history. Her daughter Ghazal has memories of eating Kibbeh Fakhdiyyeh frequently on Eid. Food preparation in those days takes our regular weekly meal prepping to shame. Shops were closed, yet family came to Oum and Abo Hani’s in droves. The easiest way to feed all of those hungry bellies was to make gigantic batches of kibbeh and repurpose them into countless iterations.

Ghazal’s favorite Eid memory was when her younger brother, at about 3-4 years old, wanted to fish a snack out of the fridge. He jumped up and grabbed onto the handle, which came loose and required a lift to unlock and open. Without the height and proper strength, he swung back and forth for about a minute before...the fridge tipped over, and all the contents (kibbeh, sauces, stuffed grape leaves, and so much more!) fell out and toppled onto the kitchen floor. With safety measures in the 70’s not being what they currently are, refrigerators were kept on platforms. Thankfully, nobody was harmed, except for all of the lost food and the backbreaking hours spent preparing for the holidays.

After eating Kibbeh Fakhdiyyeh a couple of times now, I don’t blame Hani wanting to get his hands on this deliciousness. Scrumptious morsels of Stew Kibbeh are simmered in a sauce of yogurt, tahini, garlic, cumin, and fried cauliflower bits. Cauliflower and tahini are a classic combination. Their earthiness perfectly balances the tanginess of the yogurt. My husband isn’t a huge fan of yogurt-based dishes (and he says he’s from Aleppo…), yet he absolutely loves this one. It’s rare to have a kibbeh dish where the accompaniments’ flavors hold up just as well as the kibbeh itself. The layers of flavor are unlike any kibbeh dish you’ve tried before.

It’s unsure whether this recipes originates from Tripoli, where Ghazal’s great grandmother is from, or Homs. What we do know is that Oum Hani learned it from her mother and is the only person we’ve heard about who makes it. A quick Google search in Arabic and English yields no results. The most notorious kibbeh resource, “The Comparative Encyclopedia of Aleppo” by Khair al Din al Asadi lists Kibbeh Fakhtiyyeh, which uses eggplant and tomato sauce, but not Kibbeh Fakhdiyyeh. I feel honored to be able to document this recipe, and I hope you all give it a try!

If you give it a try, don’t forget to put it in the comments to let everyone know how it works out. Also, don’t forget to tag #omayahcooks and @omayah.atassi on Instagram. I love to see your creations!

Scrumptious morsels of kibbeh are stewed in a sauce of yogurt, tahini, fried cauliflower, garlic, and cumin. It’s deliciously balanced and perfect for every kibbeh lover.

Serves: 4-6
Prep time: 45 minutes
Cook time: 20 minutes

Ingredients:
1 recipe Stew Kibbeh
4 c cauliflower florets, from about 4 small cauliflower heads
2 q neutral cooking oil (like vegetable, sunflower, or canola)
10 cloves of garlic, minced
1 Tbsp cumin
1 Tbsp salt, plus more to taste
2 kg (4 lbs) plain, full fat yogurt
2-3 Tbsp corn starch
1/3 c tahini

Instructions: 

Pour the oil in a large pot or Dutch oven and heat to 350 F or until a piece of bread immediately starts frying when dropped in. Add the cauliflower in batches and fry until light brown. Drain on paper towels.
Set a medium pot of water to boil and add the garlic, cumin and salt. Add the cauliflower, reduce heat, and simmer for about 10 minutes. Drain, reserving the liquid.
In a large bowl, add the yogurt, tahini, corn starch, and 2 c of the cauliflower water. Blend with a hand mixer until smooth (alternatively, use an upright blender in batches).
Add the yogurt mixture to a large pot on the stove set over high heat. Mixing constantly, allow come to a boil. Add the cauliflower and kibbeh and simmer for another 10 minutes. The yogurt should be quite runny and somewhat viscous, so if you find it too thick, add a bit more of the cauliflower water, 1/4 c at a time.
Serve immediately and enjoy with rice or as a soup on its own!