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
BAKED KIBBEH
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.
AUNT LOUISE'S BAKED KIBBEH
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
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
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
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.
KIBBEH NAYYEH
Serve as an appetizer accompanied, if you like, with a sauce called keema, the recipe for which follows this one.
Yield serves 8-10
Number Of Ingredients 9
Steps:
- Puree the onion in a food processor, adding a little salt and pepper. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture. Add it to the onion, blend thoroughly, and pour out of the work bowl.
- Now process the meat to a soft paste, adding a little salt and pepper. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency. Chill in the refrigerator.
- Serve chilled, spread thinly on a flat glass or china serving plate. Drizzle generously with oil and garnish with a few mint leaves.
- Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
- You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne. I have become very fond of that. You can also have a squeeze of lemon juice over the top with the olive oil.
- Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
- Proportions of meat and wheat can be varied, and quantities reversed.
- A marvelous spicy version from Gaziantep, in southeastern Turkey, called çig köfte is so full of wheat and has so many spices that you can hardly tell the raw-meat content. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour. Drain, press all the excess water out, and mix with 2 grated onions. Blend 1/2 pound lean lamb to a paste in a food processor. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley. Blend to a homogenous paste. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.
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HOW TO MAKE KIBBEH: LEBANESE BAKED KIBBEH RECIPE
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2.3/5 (28)Category SideCuisine LebaneseTotal Time 1 hr 20 mins
- 2. Make the filling. In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 4 minutes. Set aside the toasted pine nuts. In a large skillet over medium-high heat, combine butter and olive oil. When the butter has melted, reduce heat to medium and add onions. Sauté until translucent, about 5 minutes. Add the ground lamb and stir with a wooden spoon to break up any clumps. Cook until lamb is no longer pink, about 6 minutes. Remove from heat and add toasted pine nuts, lemon juice, cinnamon, allspice, pepper, and salt. Stir to combine and adjust seasoning to taste. Set filling aside.
- 3. Make the base. Soak the bulgur for 15 minutes. Meanwhile, use a food processor to process onion quarters until finely minced. Add lamb, cinnamon, allspice, pepper, and salt and process until fairly smooth. Transfer the meat mixture to a large bowl. Fill a small bowl with cold water and a pinch of salt. Drain bulgur, then add to the meat mixture. Use your hands to knead the meat mixture together with the bulgur until smooth, about 3 minutes. Rinse your hands in the salted water occasionally to help moisten the kibbeh.
- 4. Butter an 8x11-inch baking dish. Rinse your hands in the salted water, then use your wet hands to divide the base mixture in half. Press half of the base mixture into the baking dish to coat the bottom.To make the process easier, pinch off small chunks of base, flatten them with your palms, and place them in the dish. The base mixture should be about ½ an inch thick.
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- Add mint leaves along with chopped onions in a blender jar and blend on a high speed for a few seconds. Once you have a smooth paste formed, transfer them to a separate bowl.
- Place the leftover cooked rice in a separate large bowl and drop the mint and onion paste over it along with cumin seeds, all spice, salt and black pepper powder. Mix well and further add the minced lamb in it. Again mix it thoroughly and using your damp hands shape them into small oval shaped patties.
- Now, place a pan over medium flame and pour oil in it. Once the oil is hot enough, drop these oval patties in it one by one and fry till they turn crispy and golden brown from all sides. Your lamb kibbeh is now ready. Serve it hot with tomato ketchup and enjoy.
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