MIDDLE EASTERN KIBBEH
Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.
Provided by Ron Shepherd
Categories World Cuisine Recipes Middle Eastern Israeli
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
- Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
- Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g
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
KIBBEE LEBANESE STYLE
Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Provided by MikeP
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 g
TRADITIONAL KEBBE
Kebbe(or Kibbeh, this is how my family spells it) is Lebanon's national dish. My family has been using this recipe for many generations, hence the metric measurements. The flavor of this dish is best when you use the freshest ingredients.
Provided by Mami J
Categories Lamb/Sheep
Time 1h20m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.
Nutrition Facts : Calories 590.8, Fat 53.4, SaturatedFat 14.9, Cholesterol 91.4, Sodium 947.3, Carbohydrate 5.2, Fiber 1.4, Sugar 1.5, Protein 24.4
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