Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle

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LOVE this recipe, so tasty! I live in a two person household and made the entire recommended recipe because the already-baked kibbeh freeze SO beautifully! The caramelized onion mixture is great and easy to make. I usually just have golden raisins on hand so I throw those in, with either pine nuts or slivered almonds and the pomegranate molasses and it is great every time.

I serve these like Lebanese wraps: warm up some good store bought naan/other flatbread, make a quick yogurt sauce with a little fresh garlic, Greek yogurt, and dill or parsley, and then add hot sauce or harissa to the whole shebang. The kibbeh, onion mix, yogurt sauce, plus hot sauce/harissa makes for an incredible medley of flavors in every bite, and they all complement each other so well! This is seriously one of our favorite dinners and when you pull the already-cooked kibbeh from the freezer, dinner comes together in a breeze.

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So much easier to make than I thought meatballs were!

The caramelized onions with pine nuts and dried fruit had a wonderfully unexpected combination of flavors. Those are things I would never have put together on my own, but work beautifully together.

Definitely a must-try!

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we are lebanese descendents and live in dominican republic, and had never heard of this dish,the results were great.

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Was hoping to see other peoples comments before trying this but finally gave in and made it. WOW! I can't imagine it without the pomegranate molasses. A little on the expensive side (Pomegranate Molasses, but soooo worth it! I used chopped dried cherries, apricots and golden raisins for my fruit -yum. I also cut this recipe in half for two people- only 3 of 12 torpedos I made were left over. Definitely a keeper recipe.