Yomna Makari chose the world of cooking instead of economy, so she excelled as an Arab

It shines to make kibe to turn it into appetizing plastic panels

Lebanese kibe dishes are an essential ingredient and a prominent element on the dining table. This food, which housewives are famous for preparing according to each region, was chosen by Youmna Makari, the daughter of the northern city of Zgharta, as her profession.

Her kitchen, which she called “Youmnas kibbeh”, she first opened in her apartment. There she sought kibe recipes from various Lebanese regions to prepare and enjoy them. And being Zghartaoui al-Hawa, she started her journey in the cooking world from this famous ingredient in her hometown. After leaving her primary profession in economics after practicing for more than 20 years, she decided to dedicate herself to fulfilling her dream, which is the food industry.

Kibbeh Youmna has managed to reach the Arabian Gulf with its delicious taste as well as the way it is presented and packaged. When you see this ingredient, how Yomna Makari prepares it for her clients, it looks like you are facing a plastic painting to whet your appetite. In her work, she is inclined to renovate the kibbutz and color it with modernity, to keep pace with the tastes of different social strata, especially the young.

The list of kibbutz types that Yomna prepares today in the kitchen of its company in Sin El Fil is long, as it expanded its distribution to supermarkets in Lebanon and abroad. Those wishing to eat a prepared kibbutz dish can also deliver it to the requested address via home delivery (delivery).

… and she is passionate about kibe food to the point that she masters its preparation

Zghartaouia kibbeh, kibbeh in Chinese and another with pumpkin, walnuts, pomegranate molasses and others, make up a long list of types of this food that Youmna is good at preparing in its own way.

With the help of 5 women who chose to stand by her side in the kitchen, her name has become one of the most famous in the world for preparing all kinds of Lebanese dishes, especially kibe. She told Asharq Al-Awsat: “I always had this idea until I found a way that set me apart from others in its implementation. The story started with my mom when I saw her prepare raw, cooked and stuffed kibe. I started writing the necessary standards because my mother does like other mothers thanks to her long experience and without any specific standards for its ingredients. “I wrote here and took notes there, and I continued to experiment and cook until my house became a kibbutz lab, and that was the beginning of my career.”

With enthusiasm and passion, Yomna tells you about the types of kibbe he has developed with quinoa or Shanklish cheese, up to the type “keto kibbeh”, where instead of bulgur he uses almond flour. She told Asharq Al-Awsat that these articles have their stories. “The idea of ​​quinoa kibbeh was born with me to please my nephew, who is forbidden to eat wheat and its derivatives. While kiben with Shanklish I made it for my great love for this kind of mountain cheese known in our region. As for the third type (Keto Kibbeh), he accompanied a diet diet promoted in the recent period. “

Yomna ensures that every recipe she makes, no matter how mixed it is, should give her a splash of love for her great fascination with the culinary world. Great importance is also given to the external shape of the plate, so that the viewer imagines that it is made with special machines of identical dimensions, when in reality it prepares it with its own hands.

She says: “I am very interested in the dimensions of the kibah that I make to have the same measurements, to be, as we say in Lebanese, (a grain and a sister). I also put it in stores in transparent boxes that steal the eye. “Some of these dishes the customer can eat directly after buying them, as they are cooked and only need to be heated.”

Youmna creates kippah shapes for all occasions

But how could she distinguish the taste of kibbutz from the others? She responds: “In the world of cooking, recipes are popular, so they are not a secret to anyone. But each of us has our own way of preparing and choosing the necessary and fresh spices and ingredients, and here lies the difference. ”

“Zghartaoui Kibbeh” is widely known in the Gulf countries, especially in Kuwait and the United Arab Emirates. “People there call it by name because they associate it with its delicious taste and sometimes it brings kibe in oven with onion oil and kibe spread on onion dough, pine nuts and pomegranate molasses.”

Today, Youmna has expanded its menu items to include pastries such as cheese ragouts and sanbousek, and traditional dishes like grape leaves with kitten. For the kibbutz with milk, small types of kibbutz were made, made in the form of a familiar or “tabesh” so that it was flat and easy to prepare for housewives. He also adopts lentil kibbutz time, which pleases vegetarians. “It consists of a mixture of lentils and bulgur after adding spices and salt, then cooked empty or filled with vegetables to your liking.”

Yomna Makari has not forgotten to prepare kibe dishes for holidays and occasions like Valentine and New Year. She also introduces this ingredient in both sweet and savory dishes (sweet and sour) to reveal a different flavor.

Today, Youmna is considering opening a “delivery” store for kibe and its varieties, so that the customer can choose from a long list of kibe dishes he wants to enjoy easily: “Some find it difficult to prepare kibe in Chinese or in Zghartawiya. or even make (kebab) that requires precision in the process of its preparation. There is no harder kind of kibbe to make, for me it is the easiest dish I can prepare in a few minutes. This service can be developed in a restaurant that I hope will open soon in Beirut, so that the kibeh becomes similar to any dish (fast food) that you recommend and get within a few minutes. It is eaten with goat labneh or with yoghurt and cucumber salad and a sprinkling of dry mint.


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