Kibbeh
Kibbeh is a popular Middle Eastern dish made from bulgur wheat, ground beef, and spices. The dough is shaped into football-like patties, filled with spiced beef, and deep-fried until golden and crispy on the outside while remaining soft and moist inside. It's a favorite appetizer often served at gatherings and special occasions.
Servings 4
Equipment
- Kibbeh Maker https://amzn.to/49Roofb
Ingredients
- 2 cups fine bulgur wheat
- 500 grams extra lean groundbeef
- 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 teaspoon7 spice + 2 teaspoon cumin)
- water as needed for kneading the kibbeh dough and for shaping the kibbeh
Kibbeh 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 or butter or oil
- pine nuts or silvered almonds (optional)
- pomegranate seeds (optional)
Instructions
- 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.
- Transfer the meat filling to a plate and set it aside to cool down.
- 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.
- 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.
- After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.
- Add the extra lean meat, then knead it between your hands until it's smooth and well combined.
- 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 kneadingt ill you get soft and smooth dough.
- Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.
- 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.
- Deep fry the kibbeh in preheated oil on medium heat untilthey are golden brown.
- 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.
Notes
- Hydrate the Bulgur Properly: Wash the bulgur and let it sit to absorb water fully. Drain any excess moisture to avoid soggy dough.
- Knead Thoroughly: Whether by hand or in a food processor, knead the dough until it is smooth and pliable. Add small amounts of cold water as needed to prevent dryness.
- Cool the Filling: Let the meat filling cool completely before stuffing the kibbeh. Warm filling can make the dough harder to work with.
- Shape with Ease: Use damp hands to shape the kibbeh smoothly, preventing cracks. For consistent results, try a kibbeh maker.
- Deep Fry Correctly: Fry kibbeh in preheated oil over medium heat. Too hot, and the outside will burn before the inside cooks; too cold, and it will absorb oil.
- Work in Batches: Avoid crowding the fryer to ensure even cooking and maintain oil temperature.
- Freeze for Later: Shape the kibbeh and freeze on a tray before transferring it to a freezer-safe bag. Fry directly from frozen when ready to serve.
- Enhance the Filling: Add pine nuts or pomegranate seeds for added flavor and texture, but toast nuts first for extra crunch.
- Avoid Dough Cracks: If cracks form while shaping, smooth them out with wet fingers or knead the dough slightly with a bit of water.
- Experiment with Spices: Adjust the spice levels in both the dough and filling to match your taste preferences.
- Oil for Hands: Lightly oil your hands when shaping to prevent the dough from sticking.
- 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.