Meat Or Mushroom Kubbeh Recipes

KIBBEH

Steps:

• In a deep bowl, add bulgur and pour water over, cover and let it soak for 30 minutes.

KIBBEH RECIPE (HOW TO MAKE KIBBEH)

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!

AUNT LOUISE'S BAKED KIBBEH

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.

MEAT OR MUSHROOM KUBBEH

Steps:

• The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
• Mushroom Filling: Saute onion in oil.
• Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
• Cool.
• Meat Filling: Thoroughly knead the meat with water.
• Saute onion in oil, add meat and seasonings.
• Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
• Cool.
• The Crust: Rinse and drain the cracked wheat.
• Place all ingredients in a large bowl, use fingers to crumble and combine together.
• Knead soft dough, slowly adding water as required, until dough is malleable.
• Wet hands in cold water, take small lump of dough in left hand.
• Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
• Into each hollow place 1 teaspoon of filling, meat or mushrooms.
• Seal by bringing the tips together with cold water.
• Roll the dough between palms to create an elongated form.
• Place on a baking sheet.
• Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
• Repeat with the other kubbeh.
• No more than 4 kubbeh should be fried at a time.
• Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
• Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).