The first time I went on a big vacation outside of the U.S. was a trip to Mérida, Mexico, on the Yucatán Peninsula in the southeastern corner of Mexico. I was 8 years old and I’m sure I didn’t appreciate it enough. Since then, I’ve been back several times, each time enjoying it more. I love the city and the region. It’s so inviting and comforting there. The city is beautiful, the food is fantastic and the whole place reminds me of a Garcia Márquez novel.

In the evenings, when it is finally cool enough to want to be outside, everyone is drawn to the main plaza. Children play, couples of all ages stroll arm in arm and weathered old men and women sit on benches and watch the people pass by. Horse-drawn carriages stop outside the colonial buildings ready to take tourists and lovers on rides around the city.

The last time I was there, my sister and mom and I were lucky enough to spend lots of time with our friends, Jose and Anita Gamboa. The two are both from the Yucatan and are teachers there. They also love to eat and cook. Almost everything we did revolved around eating. One of the foods they introduced us to was kibis. Kibis are a Yucatecan take on Lebanese kebbehs, fried meatballs with mint and bulgur wheat. I’ve seen the name of the food spelled kibbis, but my friends say there’s only one b. Who am I to question?

When Jose and Anita visited us a year later, they make kibis for us at our home and were gracious enough to share their recipe. This is the only recipe I’ve seen for kibis that includes a little surprise of cheese and ham in the center. I like the addition.

Recipe

Yucatecan Kibis

Courtesy of Jose and Anita Gamboa

2 lbs bulgur wheat
1 lb ground beef
1 lb ground pork
4 ounces fresh mint
1 white onion, quartered
1 yellow chili, such as banana chili, stems, veins and seeds removed and quartered
4 serrano chilis, stems, veins and seeds removed
1 teaspoon salt
1/4 pound deli sliced ham (optional)
6 oz Manchego cheese, or any other you like (optional)
Oil for frying

Put bulgur in a bowl. Cover with water and let sit for 20 to 30 minutes. Drain and squeeze out as much water as possible. Place onions, mint and chilies in a blender or food processor and process until smooth. Combine bulgur, beef, pork, mint mixture and salt kneading with hands.
Cut ham and cheese into 1/2 inch pieces.
Shape meat mixture into 2-inch discs. Place cheese and ham on top. Cover ham and cheese with more meat mixture, sealing to make sure cheese doesn’t leak out.
Heat about 2 inches of oil, enough to cover the meatballs. Place meatballs gently into the hot oil. Fry until browned.

Pickled Red Onion and Cilantro Salsa

1 Red onion, diced
2 cups boiling water
Juice of 2 limes
2 tablespoons chopped cilantro
1/2 teaspoon salt
Pour boiling water over the onion and let sit 10 minutes. Drain, reserving a tablespoon or two of the water. Add lime juice, cilantro and salt to the onions.

Note: Both Kibis and onions may be made a day ahead of time. Kibis can be reheated in the microwave. Onions keep for several days

Yield: About 30 large kibis