Kibbeh 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

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

KIBBEH



Kibbeh image

spicy little lemon shaped meatballs coated in Bulgar and then fried to perfection. Great as a side dish appetizer, snack, lunch, Ramadan.

Provided by Jamilahs_Kitchen

Categories     Lamb/Sheep

Time 1h

Yield 20 meatballs, 10 serving(s)

Number Of Ingredients 16

2 cups fine bulgur wheat (cracked wheat, #1 smead)
1 lb ground lamb
1 medium onion, chopped fine
1 teaspoon ground cumin
1 teaspoon allspice
1 teaspoon Arabic seven spice
1 pinch chili
1/2 glass water
200 g half a pound ground lamb or 200 g beef
1 tablespoon olive oil
1 medium onion, chopped fine
1 tablespoon pine nuts
1 teaspoon allspice
1 teaspoon Arabic seven spice
optional- a few drops pomegranate juice or tamarind syrup
salt & pepper

Steps:

  • Process.
  • Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
  • Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
  • Fried Kibbeh.
  • Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
  • Baked Kibbeh.
  • Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

TRADITIONAL KEBBE



Traditional Kebbe image

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

1 kg lean ground lamb
2 cups cracked bulgur wheat
1 1/2 cups pine nuts
1 medium onion
1 bunch of fresh mint
1 tablespoon ground black pepper
1 tablespoon salt (or to taste)
1/4-1/2 cup extra virgin olive oil

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

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.

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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
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LEBANESE KIBBEH BALLS- THE SALT AND SWEET KITCHEN
In a deep pot, heat oil on medium high for 5-8 minutes before adding the kibbeh balls. Deep fry in the oil in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a …
From thesaltandsweet.com
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WHAT TO SERVE WITH KIBBEH? 8 BEST SIDE DISHES | EATDELIGHTS
2022-03-20 8 – Hamud (Syrian Mint Sauce) This mint sauce is a traditional way to dress up your kibbeh. It adds a refreshing flavor to the dish while giving it a spicy kick. The sauce is made primarily from tart mint leaves and garlic, but it also contains traditional Syrian …
From eatdelights.com
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BEST KIBBEH RECIPES | FOOD NETWORK CANADA
2009-10-29 With a wet knife cut kibbeh into desired serving size, i.e. squares, diamonds or rectangles. Pass knife around sides of pan. Drizzle with melted butter and remaining ½ cup olive oil. Bake in oven on middle rack until brown and crispy on top, about 45 to 60 minutes. If excess butter or oil remains drain off while kibbeh is still hot.
From foodnetwork.ca
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RECIPE FOR KIBBEH - GLUTEN FREE - BIRDZ OF A FEATHER
2022-06-25 Grate the onion on the large holes of a grater, catching the pulp and liquid in a medium bowl. Stir in the Kasha and 1 tsp salt. Set aside for 10 minutes, until the bulgur has absorbed the onion liquid and is slightly softened. Toast the pine nut in a small skillet over medium-low, shaking the pan frequently, until golden brown, approx. 4 minutes.
From birdzofafeather.ca
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BAKED KIBBEH (KIBBEH BIL SAYNEEYEH) RECIPE : SBS FOOD
To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one-quarter at a time, and combine well. Now add the drained burghul ...
From sbs.com.au
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HOMEMADE LEBANESE KIBBEH FRIED BEEF CROQUETTE RECIPE
2021-10-14 Chill the stuffed Lebanese kibbeh for 1 hour in the fridge. Heat the deep fry oil in a large wok until 350 F. Deep-fry kibbeh in the hot oil until the exterior is dark brown, approximately 5 minutes. With a slotted metal spoon, gently remove the kibbeh and place them on a pan lined with paper towel to drain.
From dobbernationloves.com
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HOMEMADE ICLI KOFTE (TURKISH KIBBEH) RECIPE - COOKING GORGEOUS
2022-03-19 Prepare the Casing. Combine the fine bulgur, semolina and hot water in a large bowl. Mix well, cover and let it rest for 30 minutes. You can prepare the meat filling while it is resting. Add the egg, flour, tomato&red pepper pastes, chilli flakes, salt and olive oil to the bulgur mixture. Combine the bulgur and semolina.
From cookingorgeous.com
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KIBBEH - EVA'S LEBANESE COOKING BLOG
Salt & pepper. Instructions: 1. Place bulgar into a bowl of water and let it soak for about 15 minutes. 2. Slice onions into strips (leave a handful of strips aside to grate into meat mixture) 3. Drizzle olive oil into a frying pan, add a dash of salt, a dash of pepper, and onions. Sauté onions until slightly wilted.
From evaslebanesecooking.com
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Top Asked Questions

How to make kibbeh at home?
A Simple Kibbeh 1 Soak the Bulgur. Gather the ingredients. ... 2 Make the Fine Kibbeh Dough. In a medium bowl, mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon of the salt, and 1 ... 3 Make the Coarse Kibbeh Stuffing. ... 4 Assemble the Kibbeh. ... 5 Fry the Kibbeh. ...
What is the recipe for deep fried kibbeh?
Deep fried kibbeh recipe with toasted pine nuts and meat mixture that is loaded with middle eastern spices. 1 pound (454g) #1 fine bulgur wheat, unwashed. 1 1/2 (360mL) cup cold water. 1/2 pound (227g) lean ground beef or lamb. (Note1). 1 1/2 teaspoon (10g) salt. or to taste. 1/2 - 1 teaspoon black pepper. 1/2 cup (100g) onion, diced.
How long do you cook kibbeh?
Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Kibbeh can also be baked in the oven. Preheat oven to 350 degrees F (175 degrees C).
What is Lebanese baked kibbeh?
Baked Kibbeh. Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.

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