Kibbee Recipes

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MIDDLE EASTERN KIBBEH



Middle Eastern Kibbeh image

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

⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil

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)



Kibbeh Recipe (How to Make Kibbeh) image

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

2 1/2 cups fine bulgur wheat
Water
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
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

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



Kibbee Lebanese Style image

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

½ cup bulgur
½ cup hot water
½ teaspoon dried mint
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

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

AUNT LOUISE'S BAKED KIBBEH



Aunt Louise's Baked Kibbeh image

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

1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste

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

BAKED KIBBEH



Baked Kibbeh image

Categories     Lamb     Bake     Broil     Pine Nut     Fall     Cinnamon     Bulgur     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21

For filling
1 medium onion, finely chopped
2 tablespoons olive oil
1/2 lb ground lamb (not lean)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted
For bulgur mixture
1 cup fine bulgur (6 1/2 oz)
1 medium onion, coarsely chopped
1 lb ground lamb (not lean)
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 1/2 tablespoons olive oil
Accompaniment: plain yogurt
Special Equipment
a 10-inch metal pie plate or a 10-inch cast-iron skillet

Steps:

  • Make filling:
  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
  • Make bulgur mixture:
  • Preheat oven to 400°F.
  • Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
  • Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
  • Assemble and bake kibbeh:
  • Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
  • Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
  • Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

BAKED LEBANESE KIBBE



Baked Lebanese Kibbe image

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Steps:

  • Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  • Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  • Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  • Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  • Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams

BAKED KIBBEE (SYRIAN MEATLOAF)



Baked Kibbee (Syrian Meatloaf) image

There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.

Provided by Abby Falck

Categories     Meatloaf

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups finely ground bulgur wheat
3 cups boiling water
2 lbs ground lamb
2 small onions, grated
2 teaspoons salt
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice
1 lb ground lamb or 1 lb ground beef
2 tablespoons clarified butter
1/4 cup pine nuts
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice

Steps:

  • Preheat the oven to 400º F.
  • For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
  • Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
  • In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
  • For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
  • Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
  • Cut the kibbee into small diamonds or rectangles.
  • Bake until meat is cooked through, around 30-45 minutes.

KIBBEE SINEEA (BAKED SPICED KIBBEE)



Kibbee Sineea (Baked Spiced Kibbee) image

Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid

Provided by Lightly Toasted

Categories     Lamb/Sheep

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup Bulgar wheat
1 1/2 lbs lean ground lamb (or beef)
1/2 cup pine nuts
4 medium onions, minced
3 tablespoons butter
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon clove

Steps:

  • Soak wheat for one hour.
  • Squeeze to drain.
  • Brown pine nuts and onions lightly over med-low heat.
  • Remove from heat.
  • Combine meat, wheat, and seasonings.
  • Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
  • Form one layer in an 8x8 buttered baking dish.
  • Top with onion and pine nut mixture, spreading evenly over meat.
  • Lay on top layer of meat, pressing down (this is important), and smoothing.
  • Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
  • Dip the spatula in cold water and start make cuts the length of the pan.
  • Then go back across "crosswise" forming diamond shaped pieces.
  • Glaze top with 3 tbsp melted butter.
  • Bake at 400°F for 20-30 minutes or until browned.
  • Serve with sour cream, if desired.

KIBBEE



Kibbee image

Provided by James Beard

Categories     Onion     Appetizer     Broil     Ground Lamb     Whole Wheat     House & Garden

Number Of Ingredients 6

2 cups cracked wheat
2 good-sized onions
1 1/2 pounds lamb, ground twice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Dash of Tabasco

Steps:

  • Soak the cracked wheat in cold water. Drain and dry. Chop the onions very fine and blend with the ground lamb, the wheat and the seasonings. Pound and knead the mixture thoroughly. You may put it through the meat grinder, if you wish, and knead it again, adding a little ice water as you work. It should become a paste.
  • Form into small balls and serve raw with cocktails. Or form into small round patties, with a chip of ice in the center of each. Brush the patties well with oil and broil.

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From thesaltandsweet.com


KIBBEH RECIPE - CHEF BILLY PARISI
2022-05-11 Instructions. Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes. Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and. add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
From billyparisi.com


KIBBEH NAYEH RECIPE (LEBANESE RAW KIBBEH) - THE MATBAKH
2021-01-08 How To Make Kibbeh Nayeh. Soak the fine bulgar wheat in water for 40 minutes to 1 hour. Drain the bulgar wheat. The bulgar should be soft when ready. Peel and quarter the onion. Split the meat into three batches. Ground the first two in …
From thematbakh.com


KIBBEH RECIPE (BAKED OR FRIED) + VIDEO - SILK ROAD RECIPES
2021-08-06 Kibbeh Recipe Cooking Instructions Frying Heat 2 cups of oil in a large saucepan or deep fryer to 350°F. Gently lower 3-4 per batch into the oil and fry 2-3 minutes, gently turning often until crispy and brown. Remove the kibeh from the oil and transfer them to a plate lined with paper toweling to drain. Repeat with remaining balls. Baking
From silkroadrecipes.com


TRADITIONAL GRILLED KIBBEH RECIPE: KIBBEH MISHWIYYEH
2022-06-12 To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams. Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty. Add 1 to 1.5 tablespoons of stuffing in the middle of the patty. Use a shallow spice bowl (about 6-8 ounces in size) or equivalent as a mold to shape the Kibbeh ...
From mamaslebanesekitchen.com


RECIPE FOR KIBBEH - GLUTEN FREE - BIRDZ OF A FEATHER
2022-06-25 Toast the pine nut in a small skillet over medium-low, shaking the pan frequently, until golden brown, approx. 4 minutes. Add the beef, egg, pine nuts, allspice, cardamom, cinnamon, cayenne, 1 teaspoon black pepper and ⅔ of the grated garlic. Mix with your hands or with a wooden spoon until well combined, then cover and refrigerate for 20 minutes.
From birdzofafeather.ca


KIBBE RECIPE BY ZAATAR AND ZAYTOUN LEBANESE FOOD BLOG
2019-02-10 Instructions. To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat. Add 500g of minced meat to the onions and cook out the meat on medium high heat. Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat.
From zaatarandzaytoun.com


KIBBEH RECIPE | LEBANESE STREET FOODVINCENZO'S PLATE
2017-01-29 Bake this kibbeh recipe in the oven, uncovered for 10 minutes at 200 degrees Celsius. THE DIPPING SAUCE Add a few dollops of plain yoghurt to a small sauce dish. Mix in a sprinkle of dried mint, salt and crushed garlic. HOW TO SERVE: Place the sauce dish in the centre of a large white plate.
From vincenzosplate.com


FRIED KIBBEH BALLS - THE MATBAKH
2021-06-16 Tightly pack it into a round shape. Remove your thumb and add 1 spoon of the meat mixture. Make sure not to overfill the meat mixture, so the kibbeh balls don't break apart when frying. Heat up the vegetable oil between high and medium-high heat. Add the kibbeh balls to the oil and fry until the color changes.
From thematbakh.com


KIBBEE LEBANESE STYLE RECIPE - RECIPES.NET
2022-03-21 Instructions. Preheat an oven to 350 degrees F. Grease an 8-inch square baking dish. Soak bulgur in hot water for about 10 minutes until the bulgur expands and cools. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process for about 1 minute until well mixed.
From recipes.net


KIBBEH NAYEH (RAW SEASONED GROUND LAMB) - CHEF TARIQ
2021-01-03 Place the burghul in a bowl and cover with ½ cup hot water, set aside to soak and absorb the water. In a food processor combine mint leaves, spices, pepper, salt and chopped onion. Add the burghul after it has soaked up the water. Be sure that it is not soggy by squeezing any excess water out. Process until everything is mixed well and the ...
From cheftariq.com


KIBBEH RECIPE (FRIED LAMB CROQUETTE) - CHEF TARIQ
2021-07-15 Add the ground meat, spices, salt and pepper to the hot butter or ghee. Cook until the meat is well done with the consistency of broken up ground meat. Set the filling aside. Make the shell mixture while the filling cools. Place a cup of soaked bulgur In the large bowl of a food processor, add meat, onion, and spices.
From cheftariq.com


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