What You Need to Know
The Maillard reaction occurs during the frying process, resulting in the formation of new flavor compounds and browning. This reaction is a non-enzymatic browning reaction between amino acids and reducing sugars, which contributes to the development of the characteristic flavor and color of fried kibbeh.
Steps
- 1.
Kibbeh Nayeh (Lebanon): Raw version showcases the same spice blend before frying
- 2.
İçli Köfte (Turkey): Fried bulgur shell encasing spiced meat filling
- 3.
Kubba Halab (Iraq): Lemon-shaped fried kibbeh with rice flour addition
The Science
Primary Reaction
Maillard reaction