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
SHRIMPS KIBBEH - HOT MEZZEH
Make and share this Shrimps Kibbeh - Hot Mezzeh recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Wash the crushed wheat.
- Chop part of the Hammour fillet, calamri and shrimps.
- Fry with half of the chopped onions.
- Mix the crushed wheat, salt, spices, onion, garlic and the seafood with the corriander.
- Place the stuffing in the dough.
- Fry.
- Serve with lemon wedges.
Nutrition Facts : Calories 1764.3, Fat 154.2, SaturatedFat 20.3, Cholesterol 240.6, Sodium 2206, Carbohydrate 46.5, Fiber 7.8, Sugar 2.6, Protein 54.2
AIR FRYER KIBBEH
My dad's version of Lebanese Kibbeh cooked in the air fryer. Compared to frying in the skillet with oil, the air-fried version had much more flavor, you could really taste the mint and peppers. I don't think we will ever fry it again.
Provided by Paul Tannos
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Soak bulgur in a bowl of water until soft to the bite, 20 to 25 minutes. Drain.
- Combine onion, serrano peppers, and mint in a food processor; process until you have a paste. Transfer to a large bowl with ground beef and bulgur. Season with salt and pepper and mix with your hands until thoroughly combined.
- Form into small balls and rub outsides with a small amount of butter. Place in an air fryer basket.
- Transfer to the air fryer and set to 375 degrees F (190 degrees C). Cook for 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 257.3 calories, Carbohydrate 19.7 g, Cholesterol 49.3 mg, Fat 12.7 g, Fiber 4.7 g, Protein 16.7 g, SaturatedFat 5.4 g, Sodium 50.4 mg, Sugar 1 g
HOT-SAUCE SHRIMP
So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That's the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it's too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
- Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
- Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
- Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.
KIBBEH LABANIEH
Because of its whiteness, this is a festive dish served on the New Year to augur a year full of happiness. It is served hot with rice in winter, and cold in summer.
Yield serves 6-8
Number Of Ingredients 7
Steps:
- Pour the yogurt in a large pan. Add salt. Stabilize it with cornstarch or egg white as described on page 113, so that it can cook without curdling. Bring it to the boil, add the kibbeh uncooked, and simmer for about 20 minutes. Fry the crushed garlic and crushed dried mint in hot butter or olive oil. Pour this over the yogurt when serving.
- Serve hot or cold, with plain rice.
- Instead of stuffed kibbeh, you may use the kibbeh dumplings on page 270.
- Add the crushed garlic raw to the yogurt and garnish the dish with crushed dried mint.
- Cooked rice is sometimes added to the yogurt in the pan and simmered for a minute or so before serving.
KIBBEH
A tasty, Middle-Eastern dish. I like this for lunch or as a snack. Recipe #59667 is the perfect accompaniment.
Provided by evelynathens
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
- In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
- Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
- In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
- Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
- With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
- Cut into 4 pieces and serve hot or chilled.
- This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.
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