Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kibbeh (stuffed kibbeh). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Kibbe Also known as Kibbeh or Kubbe. Stuffed Kibbeh or Kibbe is simply delicious. In This Video I teach how to make Kibbe from scratch.
Kibbeh (Stuffed Kibbeh) is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Kibbeh (Stuffed Kibbeh) is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have kibbeh (stuffed kibbeh) using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kibbeh (Stuffed Kibbeh):
- Prepare For the Kibbeh dough:
- Prepare 500 g beef, finely ground
- Make ready 1 1/2 cups fine bulgur
- Make ready 1 onion, finely chopped
- Prepare 1/4 teaspoon allspice
- Make ready 1/2 teaspoon cinnamon
- Make ready 1 teaspoon salt
- Prepare 5 basil leaves
- Make ready For the Stuffing:
- Make ready 250 g beef, finely ground
- Make ready 2 onions, finely chopped
- Prepare 1 teaspoon pomegranate syrup, if available
- Make ready 1/4 cup raw pine nuts
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon pepper
- Get 1 tablespoon vegetable oil
- Take 6 cups vegetable oil for frying
It is very popular in the eastern parts of the Mediterranean. Kibbe Also known as Kibbeh or Kubbe. Stuffed Kibbeh or Kibbe is simply delicious. In This Video I teach how to make Kibbe from scratch.
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.
With tips and shortcuts clearly explained. Kibbeh is a meat and bulgur shell stuffed with a meat filling. Both beef and lamb are commonly used in Kibbeh. Stuffing kibbeh is an activity that Lebanese families partake in together. See more ideas about Kibbeh, Lebanese recipes, Middle eastern recipes.
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