Kibbeh meatballs – kibbeh 'rass. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. Delicious stuffed croquetts made w/ bulgur wheat, ground beef or lamb & toasted pine nuts. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish.
Kibbeh can be fried into football-shaped croquettes that are stuffed with cooked minced beef or lamb. Kibbeh can also be rolled into balls or patties, and either baked or cooked in broth. Kibbeh (Arabic: كبة), also kubba and other spellings, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. You can have Kibbeh meatballs – kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook that.
Ingredients of Kibbeh meatballs – kibbeh 'rass
- It’s of – For the kibbeh dough:.
- You need 500 g of finely ground beef.
- You need 1 1/2 cups of fine bulgur.
- You need 1 of onion, finely chopped.
- You need 1/4 teaspoon of allspice.
- You need 1/2 teaspoon of cinnamon.
- It’s 1 teaspoon of salt.
- You need 5 of basil leaves.
- It’s of – For the stuffing:.
- You need 250 g of finely ground beef.
- You need 2 of onions, finely chopped.
- You need 1 teaspoon of pomegranate syrup, if available.
- It’s 1/4 cup of pine nuts.
- Prepare 1 teaspoon of salt.
- Prepare 1/2 teaspoon of cinnamon.
- Prepare 1/4 teaspoon of pepper.
- You need 1 tablespoon of vegetable oil.
- It’s of – For frying:.
- It’s 6 cups of vegetable oil.
Crispy shell outside with a succulent meaty filling inside. Literally a meat bonanza that everyone loves. Kibbeh recipe is an outstanding use of meat as it is simply stuffing meat with another meat. Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions.
Kibbeh meatballs – kibbeh 'rass instructions
- 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..
It's like a Cadbury Creme Egg for carnivores: a savory shell hiding spiced meat inside. I remember my grandma frying them up before dinner, placing them on paper towels to extract. 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.
