Kibbeh meatballs - kibbeh 'rass. Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions. 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.

You have to make sure the kibbeh is crunchy but not too dry. Lebanese Kibbeh Recipe (Fried Kibbe Balls). Kebbeh/kubbeh/kibbeh is a middle eastern recipe. You can Have Kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kibbeh meatballs - kibbeh 'rass

What You needis of - For the kibbeh dough:.
What You needis 500 g of finely ground beef.
What You needis 1 1/2 cups of fine bulgur.
Lets Go Prepare 1 of onion, finely chopped.
Lets Go Prepare 1/4 teaspoon of allspice.
Lets Go Prepare 1/2 teaspoon of cinnamon.
It's 1 teaspoon of salt.
It's 5 of basil leaves.
What You needis of - For the stuffing:.
What You needis 250 g of finely ground beef.
It's 2 of onions, finely chopped.
Lets Go Prepare 1 teaspoon of pomegranate syrup, if available.
Lets Go Prepare 1/4 cup of pine nuts.
It's 1 teaspoon of salt.
What You needis 1/2 teaspoon of cinnamon.
Lets Go Prepare 1/4 teaspoon of pepper.
Lets Go Prepare 1 tablespoon of vegetable oil.
What You needis of - For frying:.
What You needis 6 cups of vegetable oil.

The kibbeh dough consists of bulgur and clean, no fat, and very finely minced beef. Kibbeh is a family of dishes based on spiced ground meat and grain, popular in Middle Eastern cuisine. In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw. · Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef.

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..

Kibbeh (Beef and Bulgur Wheat Meatballs). 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. Get the recipe for Kibbeh (Beef and Bulgur Wheat Meatballs) » Todd Coleman. Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is easy.