KIBBEH RECIPE (HOW TO MAKE KIBBEH)
In this kibbeh recipe, a mixture of bulgur wheat, onions, and ground beef forms a hollow shell for a delicious stuffing. Enveloped in warm and earthy Middle Eastern spices like allspice and ground cinnamon, kibbeh is the epitome of Middle Eastern comfort food. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish. See more on kibbeh and the step-by-step tutorial below!
Provided by The Mediterranean Dish
Categories Sides
Time 2h15m
Number Of Ingredients 17
Steps:
- Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, 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 damp hands to combine the bulgur with the meat mixture to 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 set aside to cool.
- Remove the kibbeh dough from the fridge.
- To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
- With both the bowl of kibbeh dough and the filling near, 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 in the middle of the disc, 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 stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
- 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. Repeat until you have fried all the stuffed kibbeh.
- Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!
Nutrition Facts : Calories 129 calories, Sugar 0.3 g, Sodium 105.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.6 g, Protein 10 g, Cholesterol 22.6 mg
AUNT LOUISE'S BAKED KIBBEH
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
- Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g
KIBBEH
A tasty, Middle-Eastern dish. I like this for lunch or as a snack. Recipe #59667 is the perfect accompaniment.
Provided by evelynathens
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
- In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
- Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
- In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
- Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
- With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
- Cut into 4 pieces and serve hot or chilled.
- This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.
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HOW TO MAKE KIBBEH: LEBANESE BAKED KIBBEH RECIPE
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Estimated Reading Time 5 mins
- 2. Make the filling. In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 4 minutes. Set aside the toasted pine nuts. In a large skillet over medium-high heat, combine butter and olive oil. When the butter has melted, reduce heat to medium and add onions. Sauté until translucent, about 5 minutes. Add the ground lamb and stir with a wooden spoon to break up any clumps. Cook until lamb is no longer pink, about 6 minutes. Remove from heat and add toasted pine nuts, lemon juice, cinnamon, allspice, pepper, and salt. Stir to combine and adjust seasoning to taste. Set filling aside.
- 3. Make the base. Soak the bulgur for 15 minutes. Meanwhile, use a food processor to process onion quarters until finely minced. Add lamb, cinnamon, allspice, pepper, and salt and process until fairly smooth. Transfer the meat mixture to a large bowl. Fill a small bowl with cold water and a pinch of salt. Drain bulgur, then add to the meat mixture. Use your hands to knead the meat mixture together with the bulgur until smooth, about 3 minutes. Rinse your hands in the salted water occasionally to help moisten the kibbeh.
- 4. Butter an 8x11-inch baking dish. Rinse your hands in the salted water, then use your wet hands to divide the base mixture in half. Press half of the base mixture into the baking dish to coat the bottom.To make the process easier, pinch off small chunks of base, flatten them with your palms, and place them in the dish. The base mixture should be about ½ an inch thick.
KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
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4.9/5 (7)Category AppetizerCuisine LebaneseTotal Time 1 hr 35 mins
- Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
- Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
- Using your hands, knead the soaked bulgur for a few minutes, until all mashed together. Add the extra lean ground beef, kammouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
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