Kibbeh

Kibbeh is a Middle Eastern dish made with fine bulgur wheat mixed with extra lean ground beef and spices, formed into a football shape filled with cooked spiced ground beef, deep-fried until golden brown, crispy on the outside, and soft and moist on the inside.

Kibbeh is a popular Middle Eastern appetizer that is always present on the table at any occasion or gathering.

Kibbeh is paired with many Middle Eastern dishes, such as kibbeh yogurt soup, called ‘kibbeh bil labaniyi’ in Arabic, as well as Kishk soup. It also pairs perfectly with lentil soup or vegetable soup.

✨Kibbeh dough:

•   2 cups fine bulgur wheat
•   500g extra lean ground beef
•   1 small minced onion
•   1 minced sweet pepper
•   2 tbsp water
•   2 tsp salt
•   2 tsp paprika
•   1/2 tsp black pepper
•   1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)
•   water as needed for kneading the kibbeh dough and for shaping the kibbeh

✨kibbeh filling:

•   500g lean ground beef
•   2 tbsp olive oil
•   1 small chopped onion
•   1 tsp salt or more to taste
•   1 tsp 7 spice
•   1/2 tsp black pepper
•   2 tbsp ghee or butter or oil
•   pine nuts or silvered almonds (optional )
•   pomegranate seeds ( optional)

1: Start by making the filling: cook the ground beef with oil, then add spices. When the meat is almost done, add chopped onion and cook for another couple of minutes. Add ghee or butter or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.

2: Transfer the meat filling to a plate and set it aside to cool down.

3: Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.

4: In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it’s very smooth.

5: After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.

6: Add the extra lean meat, then knead it between your hands until it’s smooth and well combined.

7: You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand.add cold water if the dough feels dry and continue kneading till you get soft and smooth dough.

8: Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.

9. You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.

10. Deep fry the kibbeh in preheated oil on medium heat until they are golden brown.

✨Tips✨

-If the dough gets dry while making the kibbeh, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.

-If you don’t know how to shape kibbeh, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.

https://amzn.to/49Roofb

-Search for ‘kibbeh maker’ to see exactly how to use it on my blog, and tap the link below for the video.

https://www.instagram.com/reel/C3-zwVFPcNP/?igsh=ZGM4enE5NWF4aTJv

✨Note✨

-The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.

-Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.

-Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there’s too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough dry add little bit of water and mix.