Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, kibbeh (stuffed kibbeh). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Kibbeh (Stuffed Kibbeh) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Kibbeh (Stuffed Kibbeh) is something that I have loved my entire life.
Kebbeh/kubbeh/kibbeh is a middle eastern recipe. The kibbeh dough consists of bulgur and clean, no fat, and very finely minced beef. Kibbeh nabilseeyah is the fried version, like ours, in which balls of raw meat are stuffed with cooked Kibbeh nayyeh, the raw version, is served with bread and other accompaniments like lemons and.
To begin with this recipe, we must first prepare a few ingredients. You can cook kibbeh (stuffed kibbeh) using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kibbeh (Stuffed Kibbeh):
- Take For the Kibbeh dough:
- Make ready 500 g beef, finely ground
- Prepare 1 1/2 cups fine bulgur
- Make ready 1 onion, finely chopped
- Make ready 1/4 teaspoon allspice
- Take 1/2 teaspoon cinnamon
- Take 1 teaspoon salt
- Make ready 5 basil leaves
- Make ready For the Stuffing:
- Prepare 250 g beef, finely ground
- Prepare 2 onions, finely chopped
- Take 1 teaspoon pomegranate syrup, if available
- Make ready 1/4 cup raw pine nuts
- Prepare 1 teaspoon salt
- Get 1/2 teaspoon cinnamon
- Prepare 1/4 teaspoon pepper
- Prepare 1 tablespoon vegetable oil
- Make ready 6 cups vegetable oil for frying
Place a large, walnut-sized chunk of kibbeh in the palm of If you prefer larger spheres, simply use more meat and stuffing. Rub with vegetable oil and arrange on. Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried. This is a family recipe for a traditional Lebanese dish.
Steps to make Kibbeh (Stuffed Kibbeh):
- To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.
- Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
- Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
- In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
- Serve hot or at room temperature.
This version of kibbeh is delicious because of the variety of seasonings and layered textures. Kibbeh is made of cooked,spiced ground meats stuffed with bulgur and finely minced or grind beef tenderloin. It can be deep fried or cooked in water. Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Niter kibbeh or nit'ir qibe is a clarified butter similar to ghee, and it's simple to make on your home stove.
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