KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS) RECIPE

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.

MAKES 16

Ingredients

For the Filling

1 tbsp. olive oil, plus more to garnish
1 medium yellow onion, roughly chopped
8 oz. ground beef sirloin
1 tsp. kosher salt
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon
1⁄4 cup pine nuts, toasted
1 tbsp. ground sumac, plus more to garnish

For the Shell

1 1⁄2 cups fine bulgur
1 tbsp. kosher salt
1⁄2 tsp. ground allspice
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground black pepper
1 small yellow onion, finely chopped
1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew
Canola oil, for frying
Plain yogurt, for serving
Mint leaves, to garnish

Instructions

For the filling: Heat oil in a 12" skillet over medium heat. Add onion, and cook, stirring, until soft, about 10 minutes. Add beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 7 minutes. Add salt, allspice, and cinnamon, and cook, stirring, until meat begins to brown, about 4 minutes more. Transfer to a bowl, stir in nuts and sumac, and let cool.

For the shell: Rinse bulgur, squeeze out excess water, and place in a large bowl. Add salt, allspice, cinnamon, pepper, and onion, and set aside. Grind lamb twice in a meat grinder, and add to bulgur mixture; knead mixture in bowl into a pliable paste, about 5 minutes. Cover bowl with a clean dish towel.

Shape about 1⁄4 cup of the bulgur-meat paste into a ball, moistening your hands with water as you work. Hold ball in one hand and insert index finger of other hand into center to form a hole. Shape ball into a thin-walled (about 1⁄4"-thick) oval with an opening at one end by molding ball around finger, gradually tapering closed end. Mend any cracks in shell with a moistened finger. Fill hole with 1 1⁄2 tbsp. of the filling. Moisten edges of opening, then gather edges together to seal. Gently form kibbeh into the shape of an egg, and keep moist under a clean dish towel. Repeat shaping with remaining filling and bulgur-meat paste to make 16 egg-shaped balls in all.

Pour oil to a depth of 2" into a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 375°. Working in batches, fry kibbeh until browned all over, about 4 minutes. Drain on paper towels. Transfer to a serving platter, and spoon some yogurt on the platter alongside the kibbeh. Drizzle oil over yogurt, and sprinkle with more sumac. Serve with mint leaves on the side.

Source: Saveur

Chicken Shawarma Kibbeh Recipe

A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.
For the Filling
Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish
With fresh tomato and lemon wedges, fresh parsley

Serve
Serve hot as an appetizers with green salad and fresh yogurt.

Source: Unilever Food Solutions

Kibbeh labanieh recipe

Preparation time: 45 minutes
Serves: 6 
Level: Intermediate

Ingredients

Kibbeh paste
1 kg white Bulgur
1 kg ground lamb (Habra)
2 red onions, finely chopped
1/4 teaspoon dukkah spice
Aleppo pepper
pinch of cumin

For boiling
Bay leaves
1 cinnamon stick
5 cardamom
Salt

Meat filling
1 kg lamb meat, coarsely ground
1/4 cup pine nuts, fried
2 tbsp butter
1/4 teaspoon dukkah spice
1/4 teaspoon black pepper
1/4 teaspoon of cinnamon powder 

Butter and mint filling
100 grams butter
1/2 teaspoon garlic, crushed
1/2 teaspoon dry mint
salt (optional)

Labanieh
1 kg lamb shanks
aromatic vegetables to cook meat
3 kg yogurt 
1/4 cup short grain rice
250 grams butter
2 tbsp garlic, crushed
2 tbsp dry mint
3 tbsp cornstarch

Directions

Melt 100 grams of butter in a saucepan, then add lamb shanks. Saute until golden brown.

Add salt, aromatic vegetables, cover with water until boiling. Cover the saucepan and let it boil on low heat for 90 minutes.

Meat filling: Melt butter in a saucepan, then add the meat filling, saute until the meat is well cooked. Add spices pine nuts and set aside to cool.

Butter and mint filling: In a bowl mix butter, garlic, mint and salt then place in a plastic bag. Form mixture into a roll then place it in the fridge until it cools. Cut into small cubes.

For boiling Kibbeh: In a saucepan add water, salt, bay leaves, cinammon and cardamom. Let it boil.

Mix the white bulgar with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough.

Shape Kibbe paste into balls about 10 grams. Form a hole in the middle of the ball then fill the hole with 1 teaspoon of meat filling and a cube of butter and mint filling then close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.  
Note: moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.

Place kibbeh in the boiling water for 1 minute.

In a saucepan add yogurt, salt and cornstarch. Stir well. Cook on low heat. Stir the yogurt continuously in the same direction until it boils and starts to thicken then add the remaining butter. 

Take one liter of meat broth and put it in a saucepan on low heat then add rice, garlic and mint. Simmer until rice is cooked well. Pour over Yogurt sauce and stir.

Add lamb shanks. Before serving drop the kibbeh balls in the yogurt. Do not stir. Remove saucepan from heat. Serve immediately.

Grilled Kibbeh Recipe

Serves 4 Persons
Preparation Time 30 Minutes
Cook Time 20 Minutes
  
A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!

INGREDIENTS

 500 g ground meat
 250 g fine bulgur soaked in water for 30 minutes
 1tsp black pepper
 1tsp cumin
 1 halved onion
 1 tsp salt
 1 tsp cinnamon
 1 tsp dried mint
 1 tsp allspice
 Vegetable oil to grease the grill, as needed
 2 tbsp American Garden hot sauce Louisiana Style

PREPARATION

1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.

Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!

Baked Lebanese Kibbe Recipe

Baked Lebanese Kibbe

Yield 4 to 6 servings | Time 1 hour 20 minutes

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Ingredients

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
¼ cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
½ cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Preparation

1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Source: cooking.nytimes.com

Baked kibbeh (kibbeh bil sayneeyeh) recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Baked kibbeh (kibbeh bil sayneeyeh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Baked kibbeh (kibbeh bil sayneeyeh).

Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential "seven spices" (baharat). In the old days, Lebanese women would pound the meat and burghul in a mortar and pestle, then knead in the spices, a process which can be excruciatingly exhausting. Kibbeh can be eaten raw (kibbeh naye). It’s similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.

Serves 12
Preparation 25min
Cooking 1hr
Skill level Mid

By
Bethany Kehdy

Ingredients

1 large onion, quartered
1 kg minced lamb (see Note)
350 g very fine burghul, soaked in water for 1 hour, drained
¼ cup baharat or allspice (see Note)
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp salt
olive oil, for drizzling
fattoush salad, to serve

Filling

1 tbsp ghee or olive oil
2 large onions, cut into rings
80 g pine nuts
500 g minced lamb (see note)
1 tbsp baharat or allspice (see Note)
salt and pepper, to season

Yoghurt dressing

500 g Greek-style yoghurt
60 ml (¼ cup) water
2 garlic cloves, pounded to a paste
1 large cucumber, thinly sliced
20 mint leaves, finely chopped
1 tsp lemon juice
salt, to season 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

Makes 4

Soaking time 1 hour

To make the yoghurt dressing, combine all the ingredients in a bowl. Cover and refrigerate until needed.

To make the filling, place a large frying pan over medium heat. Add the olive oil and onions and cook for 2–3 minutes or until soft. Add the pine nuts and cook for another 2–3 minutes or until almost golden. Now add the minced lamb and cook for 7–8 minutes or until browned. Stir in the spice and season with salt and pepper.

To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one-quarter at a time, and combine well. Now add the drained burghul, 1 cup at a time, and process until well combined. Add the spices and salt, and give it a final whiz, about 2-3 minutes. The result should be a smooth emulsified paste.

Preheat the oven 180˚C. Divide the kibbeh paste into 8 even portions. Lightly grease 4 x 21 cm round baking dishes and evenly spread 1 portion of the kibbeh paste over the base of each dish. Evenly spread the meat filling on top. Now cover with 1 portion of the remaining kibbeh paste, creating a final layer. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. Create a small hole in the centre and drizzle all over with the olive oil (this gives it a nice golden brown colour as well as adding a bit of flavour).

Pop in the oven and cook for 45 minutes or until golden brown. Alternatively, pop it under the grill for the last 6–8 minutes for an extra-crispy top layer.

Pour the yoghurt dressing over each slice and serve with fattoush salad.

Note
• Ask your butcher for lamb mince made from the leg of lamb.
• Baharat (also known as seven spices) is a Lebanese spice mixture available from Middle Eastern food shops. Or use even proportions of ground black pepper, cloves, ginger, cinnamon, coriander, cardamom and cumin.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka. 

More from the Hummus Recipes Kitchen:

Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

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Potato Kibbeh in Oven Recipe - Easy Potato Kibbeh in Oven

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Potato Kibbeh in Oven Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Potato Kibbeh in Oven.

Preparation time : 30 minutes
Cooking time : 1 hour
Serves: 7 persons

Ingredients

4 tablespoons fresh breadcrumbs
4 tablespoons butter, melted

For the potato dough:
6 medium potatoes or 1500 g, not peeled
1½ teaspoons salt
¼ teaspoon ground black pepper
1 egg

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
400 g minced lamb
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices

Preparation

Brush 30cm oven tray with 2 tablespoons melted butter and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining butter and bread crumbs).

Boil potato in water until it is cooked. Drain and keep to cool then peel and mash. Mix the mashed potato with salt, black pepper and egg and set aside.

Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Flavored Mutton Bouillon cubes, pine seeds and spices. Stir for few seconds or until all are well combined then set aside.

Spread half the quantity of the mashed potato over the prepared oven tray. Spread the stuffing evenly over the potato then the rest of the mashed potato on top.

Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.

Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

Serving tips :     Serve this dish with cabbage and tomato salad.

Nutritional Information

Serving tips :     Serve this dish with cabbage and tomato salad.
Preparation time :     30 minutes
Cooking time :     1 hour
Fats :     25.00 g
Protein :     16.00 g
Carbohydrate :     42.00 g
Energy :     451.00 Kcal

Meat Kibbeh Akras Recipe - Lamb kofta recipe - Low-fat kofta curry recipe - Beef kofta with saffron yoghurt

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