Do you have an easy recipe for kibbeh? Ghillie Basan: Kibbeh is often seen as the national dish of Lebanon, and the tradition of making it is part of daily life — most households have an elected kibbeh-maker. There are endless variations combining bulgur with meat, fish, chicken or vegetables, and it’s most commonly shaped into balls or patties. This simple traybake version of kibbeh is delicious drizzled with tahini and served with garlic yogurt and a tangy, crunchy salad.
Modern Times
I hear Portland, Oregon, has some great craft breweries. Which ones should I visit when I’m there? Nicola Trup: For a city with a population of under a million, Portland certainly has a lot of breweries — more than 70 at last count — and the vast majority are independently owned. So, you’ll find plenty of variety. They’re dotted all over the city,
but there are several neighbourhoods that have a high concentration of them, so arranging a brewery crawl is pretty straightforward. In the cool, central district of Buckman, on the east bank of the Willamette River, there are plenty of great options, all within a few minutes’ walk of each other and usually offering tasting flights as well as full servings. Start off at Hair of the Dog Brewing
Company. Located close to a tangle of overpasses by the Morrison Bridge, it’s a stalwart of the city’s craft beer scene, going strong since 1993. Order brews like Lila, a light amber lager, or Blue Dot, a hoppy double IPA. Watch out though, if you order chocolatey signature beer Adam — it’s 10% ABV. Next, try Cascade Brewing Barrel
House, just a short walk away, where sour beer is the order of the day. Founded in 2006, Cascade produces complex, fruity, barrel-aged brews, with dozens of varieties on tap. The current lineup includes Pistil Whipped 2018, a sour blonde ale aged in oak, with late infusions of saffron and camomile, and Kriek 2017, a sour red ale aged in red wine barrels with sour pie cherries. Finally, try Modern Times Beer, an
import from San Diego. Its Belmont Fermentorium does an excellent line in IPAs (try the dry and hoppy Blazing World) as well as Black House coffee stout, made using beans roasted in-house.
NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 25 SERVES: 4 TAKES: 1 HR
INGREDIENTS 450g ground lean lamb 1 onion, grated 2 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground allspice 115g fine bulgur, rinsed and drained 2 tbsp olive oil or melted ghee, plus extra oil for greasing
FOR THE TOPPING 2-3 tbsp olive oil 2-3 onions, halved and sliced with the grain 2-3 tbsp pine nuts 1 tsp ground cinnamon 1 tbsp pomegranate molasses 2 tbsp tahini bunch of fresh parsley, finely chopped, to serve
METHOD Heat oven to 180C, 160C fan, gas 4 and
grease a shallow, ovenproof dish with oil. Tip the lamb, onion and spices into a bowl
and pound together using your fists or a wooden spoon. Season with plenty of salt and pepper and knead well so the air is knocked out. Add the bulgur and knead for a further
10 mins until the mixture is fully combined and has a paste-like consistency (alternatively, use a blender or food processor). Transfer the mixture to the greased dish,
spreading it out evenly. Flatten the top with your knuckles, then spread the oil or ghee over the surface. Cut the mixture into wedges or diamond shapes with a sharp knife and bake in the oven for around 30 mins until nicely browned. Meanwhile, make the topping. Heat the oil
in a frying pan and cook the onions until beginning to brown, then add the pine nuts and stir until golden. Add the cinnamon and pomegranate molasses and season with salt and pepper. Spread the onion mixture over the cooked
kibbeh and return to the oven for 5 mins, then cut into four portions and set on serving plates. Drizzle with the tahini (or serve separately for everyone to add their own) and garnish with the parsley. Serve while warm.
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