Kibbeh
User Reviews
5.0
3 reviews
Excellent
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Prep Time
50 mins
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Cook Time
1 hr
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Total Time
1 hr 50 mins
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Servings
6 people
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Course
Appetizer
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Cuisine
Middle Eastern, Lebanese, Syrian, Iraqi
Kibbeh
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Kibbeh is a popular recipe of Levantine cuisine. It consists of a torpedo-shaped meatball, prepared with ground lamb or beef, wrapped in bulgur or rice, then fried.
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Ingredients
For the crust
- 2 cups fine bulgur (or burghul)
- ⅓ cup fine semolina
- ¼ lb lamb meat , ground
- 1 egg white , beaten
- 1 teaspoon cumin powder
- ½ teaspoon salt
- pepper
For the filling
- ½ lb lamb meat , ground twice
- 2 onions
- 1 bunch parsley
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon (optional)
- 1 oz. pine nuts
- 3 tablespoons oil
- salt
- chili powder
Equipment
- Hand blender
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Instructions
Filling
- Chop the onions and sauté over low heat in the oil.
- Add the meat and cook over high heat for 3 minutes and over medium heat for 15 minutes, uncovered, stirring regularly.
- Add spices, mix well, remove from heat and let cool.
- Dry roast the pine nuts
- Chop the parsley. Add both to the stuffing.
Crust
- In a bowl, add the bulgur and fine semolina.
- Pour 1 cup (250 ml) of boiling water, stir fast and let stand 10 minutes.
- With wet hands, add ¼ lb (100 g) of meat, salt, pepper, spices and egg white.
- Blend everything with the hand-blender to get to a fine and malleable dough.
- Shaping
- It is imperative for this step to have everything at hand: the dough, the stuffing, and a large bowl of water to constantly wet your hands. First, shape small balls of dough the size and shape of an egg.
- Using the thumb, dig and flatten the dough in order to get a cone shape. Place the meat inside.
- Close kibbeh by rolling it between the hands to form a stick with slightly pointed ends (torpedo-shaped).
- Finally, deep-fry the kibbehs until they are golden.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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