Kibbeh, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or served raw.
INGREDIENTS Of Middle Eastern Kibbeh
FOR THE KIBBEH
- 2 1/2 cups wheat
- 1 large onion, quartered
- 1 1/2 lb lean ground beef (or lamb)
- 2 tsp ground allspice
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- Pinch salt
- Oil for frying
FOR THE MEAT FILLING
- olive oil
- 1 medium yellow onion, finely chopped or grated
- 1 lb ground lamb or beef (I used beef here), cold
- 1/3 cup toasted pine nuts
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- Pinch salt and pepper
ALSO READ: Sfeeha receipe
INSTRUCTIONS Of Middle Eastern Kibbeh
- Cover a fine mesh strainer with a light cloth. Add the bulgur wheat and then place the strainer which is filled with water. Let the bulgur wheat soak in the water for 15 minutes, then pull the cloth, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
- Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use hands to combine the bulgur with the meat mixture. After that make a dough. Cover and refrigerate until later.
- Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and cool them.
- Remove the kibbeh dough from the fridge.
- Place a small bowl of water next to you. Prepare a baking sheet with parchment paper.
- With both the bowl of dough and the filling, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the kibbeh on the baking sheet. Repeat the stuffing steps until you run out.
- Chill the stuffed kibbeh for 1 hour.
- Heat the oil in a deep frying pan to 350 degrees F (you’ll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain.
- Afterthat fried all the stuffed kibbeh.