Baked kibbeh cups
These baked kibbeh cups are a delicious and healthier alternative to traditional deep-fried kibbeh. First, they combine the rich, savory flavor of ground beef with the delightful crunch of the kibbeh crust, making each bite irresistible.
Servings 40 Mini cups
Ingredients
For the dough:
- 2 cups fine bulgur wheat
- 500 grams extra lean ground beef
- 1 small onion minced
- 1 small sweet pepper minced
- 2 tablespoons water
- 2 teaspoons salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 1 tablespoon kibbeh spice or 1 teaspoon 7 spice + 2 teaspoons cumin
- Water as needed for kneading and shaping the kibbeh dough
For the filling:
- 500 grams lean ground beef
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 teaspoon salt or more, to taste
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 2 tablespoons ghee butter, or oil
- Pine nuts or slivered almonds optional
- Pomegranate seeds optional
Instructions
- prepare the dough:
- Wash the 2 cups of fine bulgur wheat and strain any excess water. Let it rest for 5 minutes.
- Blend the onion and sweet pepper:
- In a blender or food processor, add the small onion, sweet red pepper, and 2 tablespoons of water. Blend until smooth.
- Mix the dough:
- After 5 minutes, the bulgur should be fluffy. Add the onion and pepper mixture, along with the spices, and mix everything together well.
- Add the ground beef:
- Add the extra lean ground beef and knead it between your hands until smooth and well combined. If you prefer a smoother texture, you can transfer the dough to a food processor. If the dough feels dry, add cold water a little at a time and continue kneading until it becomes soft and smooth.
- Shape the kibbeh cups:
- Cover the dough to prevent it from drying out. Brush a cupcake pan with olive oil. Take a small amount of kibbeh dough and shape it inside each cupcake well, ensuring it doesn’t overflow, as this will make it difficult to remove later. Once all the cups are shaped, brush the dough with olive oil.
- Bake the kibbeh:
- Preheat the oven to 450°F (230°C) and bake the kibbeh cups for about 25 minutes, or until they turn golden and crispy.
- Prepare the filling:
- While the kibbeh cups are baking, cook the ground beef in 2 tablespoons of olive oil. Add the spices. When the meat is almost done, add the chopped onion and cook for a couple of more minutes. Stir in the ghee, butter, or oil, and mix well. If desired, add pine nuts or slivered almonds and pomegranate seeds.
- Assemble the kibbeh cups:
- Once the kibbeh cups are done baking, remove them from the oven. Fill each cup with the prepared meat filling.
- Finish and serve:
- Drizzle with pomegranate molasses and enjoy!
Video
Notes
1. For a Crispy Texture:
- Brush with oil before baking or frying. This helps achieve a golden, crispy finish.
-Shape lightly. Don’t press too hard, or the dough will become dense and less crispy.
2. For a Moist Filling:
-Add beef broth or water to the filling to keep it juicy.
-Use ghee or butter instead of oil for a richer flavor.
3. To Prevent Sticking:
- Oil the pan before adding the dough. This prevents sticking, especially when baking or air frying.
-Shape carefully. Avoid overfilling the muffin tin to make removal easier.
4. For Extra Flavor:
-Mix in pine nuts or almonds for texture and flavor.
-Top with pomegranate molasses for a sweet-tart boost that complements the savory filling.
5. For Even Cooking:
-Flip halfway through baking or frying to ensure even cooking.
-Don’t overcrowd the pan. Leave space between the cups for even crisping.
6. Make Ahead:
-Freeze shaped kibbeh cups before cooking. When ready, bake or fry from frozen, adding extra time.