Kibbeh (Stuffed Kibbeh). 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 Although labor intensive, making kibbeh is not difficult.

It is very popular in the eastern parts of the Mediterranean. Making great kibbeh is an art form, and can take a lot of practise to get just right. The filling shouldn't be too fine or chunky so you can't stuff the kibbeh balls easily. You can Cook Kibbeh (Stuffed Kibbeh) using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kibbeh (Stuffed Kibbeh)

What You needis of For the Kibbeh dough:.
Lets Go Prepare 500 g of beef, finely ground.
What You needis 1 1/2 cups of fine bulgur.
It's 1 of onion, finely chopped.
It's 1/4 teaspoon of allspice.
Lets Go Prepare 1/2 teaspoon of cinnamon.
Lets Go Prepare 1 teaspoon of salt.
It's 5 of basil leaves.
Lets Go Prepare of For the Stuffing:.
It's 250 g of beef, finely ground.
It's 2 of onions, finely chopped.
It's 1 teaspoon of pomegranate syrup, if available.
Lets Go Prepare 1/4 cup of raw pine nuts.
It's 1 teaspoon of salt.
It's 1/2 teaspoon of cinnamon.
Lets Go Prepare 1/4 teaspoon of pepper.
Lets Go Prepare 1 tablespoon of vegetable oil.
Lets Go Prepare 6 cups of 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. Kibbeh is a meat and bulgur shell stuffed with a meat filling.

Kibbeh (Stuffed Kibbeh) step by step

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..

Both beef and lamb are commonly used in Kibbeh. Stuffing kibbeh is an activity that Lebanese families partake in together. Kibbeh is a Lebanese classic dish that consists of beef croquettes made with meat, bulgur wheat I absolutely ADORE kibbeh! In fact, if you happen to have a good memory, you will remember that I. Kibbeh nabilseeyah is bulgur wheat fashioned into a torpedo shape, stuffed, and then fried in oil; it is one of the hardest Syrian Jewish appetizers to prepare.