Why it works: Allspice and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,331 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Kibbeh Stuffing
Ingredients
Directions
In a large skillet melt the butter.
Sauté the pine nuts until they are a light golden brown.
Stir in the ground meat and sauté for 10 minutes.
Add the remaining ingredients and cook until the onion is tender.
Use in recipe as directed.
Nutrition, whole recipe (rough)
What these numbers assume: 9 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Allspice + nutmegtop 1% of all pairsSmell alikestrongCooked together3,331 recipes
Shared aroma: estragole (anise, licorice).
-
Pine + nutmegtop 1% of all pairsSmell alikestrongCooked together71 recipes
Shared aroma: estragole (anise, licorice).
-
Allspice + peppertop 5% of all pairsSmell alikestrongCooked together6,395 recipes
Shared aroma: estragole (anise, licorice).
-
Pine + allspicetop 6% of all pairsSmell alikestrongCooked together53 recipes
Shared aroma: estragole (anise, licorice).
-
Nutmeg + peppertop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pine nuts
- Toasting in butter adds a nutty aroma and golden color to the filling.
- Ground lamb or beef
- Provides the main meaty body and savory richness of the filling.
- Onion
- Softens as it cooks, adding moisture and a mild sweetness to the filling.
- Butter
- Carries the flavor of the other ingredients and helps brown the pine nuts.
The step that matters
Sauté the pine nuts until light golden brown. Pine nuts go from pale to burnt quickly. Browning them in butter develops nutty flavor through the Maillard reaction, but past golden they turn bitter, so watch them closely over moderate heat.
Swap the nuts
How well each one fits the dish's main ingredients (butter, pine, lamb, onion, allspice, nutmeg, pepper):
- Almondfits better
- Walnutfits better
- Pistachiofits better
- Nutsthe original
Fit is the average pairing score against butter, pine, lamb, onion, allspice, nutmeg, pepper. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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