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
KURDISH KIBBEH
Kibbeh is another kind of meatball, cooked inside a shell of cracked wheat or bulgur, partially cooked cracked wheat. Kibbeh is eaten in Lebanon, Syria, Iraq, and Kurdistan. What makes the Kurdish version different is pomegranate seeds. They add an interesting sour note and an attractive reddish-brown color to the stew. Pomegranates are in season only in the fall; when not in season, replace with 1/2 cup pine nuts (pignolis).
Provided by Stacia_
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the kibbeh shells, place 4 ounces of the meat in a blender or food processor and process until it is a paste. Set aside.
- Rinse the bulgur in cold water and squeeze it dry. Place bulgur in a blender or food processor and add the meat paste and the semolina. Process until the mixture resembles a firm dough. If it does not adhere well, add a few drops of water. Transfer mixture to a bowl and chill for 1 hour while you make the filling.
- Puree the remaining meat with the liver in a blender or food processor. Heat 2 tablespoons of the oil in a skillet over high heat and cook the onions until transparent, about 3 or 4 minutes.
- Add the raisins and meat, and cook until lightly browned, stirring constantly. Remove from the heat and stir in the pomegranate seeds.
- To assemble the kibbeh, knead the dough for 5 minutes. Take a walnut-size piece of the dough and shape it into a ball.
- Flatten the ball and poke your finger into it, gradually hollowing out a cavity and shaping the dough into a torpedo shape.
- Fill the cavity with about a tablespoon of the stuffing mixture and work the dough over the hole to close it. Continue to assemble the kibbeh. When all have been assembled, arrange on a dish and chill for 1 hour.
- Heat the remainder of the oil in a deep-fryer until it registers 375°F on a thermometer or a cube of bread browns in 60 seconds. Drop in the kibbeh, a few at a time. Deep-fry until golden-brown, about 10 minutes, then drain on absorbent paper. Keep warm as you continue to cook kibbeh.
- Serve with saffron or white rice, perhaps accompanied by sauteed peppers.
Nutrition Facts : Calories 1708, Fat 138.7, SaturatedFat 26.5, Cholesterol 189.4, Sodium 99.6, Carbohydrate 85.2, Fiber 11.4, Sugar 19.2, Protein 36.2
KURDISH KUBBEH KHAMOUSTAH
Make and share this Kurdish Kubbeh Khamoustah recipe from Food.com.
Provided by Stacia_
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the meat cut in small piece, in a small amount of oil.
- Grind preserving the texture (not like ground meat).
- Prepare the dough for the koubbebot, by mixing all ingredients.
- Wet your hands, and shape walnut size pieces of it, like a thin.
- circle, fill with 1 tsp of meat and seal.
- At this stage, you can freeze the kubbeh patties.
- Heat the oil, fry the garlic until gold, add the scallions and the.
- pazzi mix well.
- Cook about 10 minutes.
- Cover with water and continue to cook.
- I usually replace the salt with some soup powder.
- When almost done add lemon juice and lemon salt to taste.
- Add the koubbebot to the boiling soup, and continue cooking about 15.
- minutes.
Nutrition Facts : Calories 1155.7, Fat 82.1, SaturatedFat 33.7, Cholesterol 112.4, Sodium 1033.6, Carbohydrate 80.3, Fiber 7.3, Sugar 3.1, Protein 24.4
KUBBE
This is a traditional Middle Eastern appetizer. It is torpedo-shaped, crispy on the outside, and has a meat and onion filling. Time-consuming, but delicious. Can be frozen raw, and fried straight from the freezer for a delicious treat, dipped in Tahini. This recipe has been in the family for ages.
Provided by Cindy
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h30m
Yield 25
Number Of Ingredients 15
Steps:
- Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
- For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
- Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
- Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 22.3 g, Cholesterol 16.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.5 g, SaturatedFat 2.6 g, Sodium 519.4 mg, Sugar 0.7 g
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