Wheat Balls With Tomatoes Vegan Meatballs Aka Kibbeh Heelah Recipes

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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.

WHEAT BALLS WITH TOMATOES (VEGAN MEATBALLS, AKA KIBBEH HEELAH)



Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah) image

07/07/07:This recipe is an old Arabic main dish for meatless meatballs. Nowadays, we call this vegan. It is something that I grew up with and just adore. My vegan friends are happy to have such a tasty dish. Served with a fresh salad (if you can top that salad with fresh peppermint, all the better) and a vinegar and olive oil dressing, you will know that you are eating right! 01/06/09: Made this for the church potluck using the juice of only two lemons and using a 6 oz. can of tomato paste. I believe that the flavor was much better. Taste your sauce as you season it! My apologies to Syrinx.

Provided by dogsandwoods

Categories     Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups bulgur (wheat, finely ground)
1 1/4 cups flour
1 grated onion (and the juice)
1 tablespoon coriander, ground
3 ounces tomato paste
1/2 cup water
1/4 cup oil (preferably olive)
3 onions, sliced in long slivers
3 garlic cloves (at least!)
2 tablespoons ground coriander
5 ounces lemon juice (juice of 5 lemons)

Steps:

  • For Wheat Balls:.
  • Knead with water to form into 1 to 1 1/2" balls.
  • Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
  • Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
  • For Sauce:.
  • Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
  • Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
  • Add to tomato sauce and simmer for half an hour.
  • Pour sauce over kibbeh and serve.

Nutrition Facts : Calories 586.1, Fat 15.6, SaturatedFat 2.3, Sodium 187.7, Carbohydrate 103.4, Fiber 17.7, Sugar 8.6, Protein 15.2

WHEAT GERM BALLS



Wheat Germ Balls image

--Adopted Recipe-- The original submitter states that this unusual cookie came from the More-with-Less Cookbook. Prep time does not include chill time.

Provided by GrandmaIsCooking

Categories     Dessert

Time 42m

Yield 42 cookies, 14 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 cup toasted wheat germ
1 cup shortening
3/4 cup sugar
1 egg
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup toasted wheat germ (for rolling)

Steps:

  • Combine all ingredients except the 3/4 cup wheat germ in a bowl.
  • With an electric mixer, beat on low speed until well mixed.
  • Chill dough until easy to handle. Form into 1 inch balls.
  • Roll dough balls in 3/4 cup wheat germ. Place on cookie sheet.
  • Bake in preheated oven at 350 Fahrenheit for 12-15 minutes.

HEDGEHOG MEATBALLS



Hedgehog Meatballs image

Meatballs with rice in them, cooked in tomato soup. Serve with mashed potatoes and beans or on a bed of rice, if desired.

Provided by Christie

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 8

Number Of Ingredients 5

2 ¼ pounds ground beef
¾ cup uncooked long-grain white rice
1 egg, beaten
1 (26 ounce) can condensed tomato soup
26 fluid ounces water

Steps:

  • In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
  • Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
  • Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 413.2 calories, Carbohydrate 26.7 g, Cholesterol 110.2 mg, Fat 21.3 g, Fiber 0.6 g, Protein 27.4 g, SaturatedFat 8 g, Sodium 600.6 mg, Sugar 6.4 g

KIBBEH



Kibbeh image

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

1/2 cup Bulgar wheat
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons oil
1 lb ground lamb (or beef)
3 tablespoons pine nuts, lightly toasted
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/3 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon ground allspice
1/4 cup butter

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.

Nutrition Facts : Calories 560.4, Fat 49.3, SaturatedFat 20.1, Cholesterol 113.3, Sodium 1314.4, Carbohydrate 9.3, Fiber 1.9, Sugar 1.7, Protein 20.9

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