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Kibbeh

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Ingredients

Adjust Servings:
Filling
1 Yellow Onion finely chopped
1/2 lb Ground Beef
1 tbsp Olive Oil
1/2 tsp Allspice
1/4 tsp Cinnamon
1/3 cup Pine Nuts toasted
Salt to taste
Black Pepper to taste
Meat Dough
1 1/2 cup Bulgur Wheat
2 cups Water
1 Yellow Onion quartered
1/2 cup Fresh Mint Leaves
1 1/2 lbs Ground Beef
2 tsp Ground Cumin
1/2 tsp Allspice
Salt to taste
Black Pepper to taste
Vegetable Oil for frying

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Kibbeh

A delicious Kibbeh recipe. Try this classic Lebanese dish today. Made with mouthwatering spices and bulgur wheat.

Features:
    Cuisine:

    Ingredients

    • Filling

    • Meat Dough

    Directions

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    A delicious Kibbeh recipe. Try this classic Lebanese dish today. Made with mouthwatering spices and bulgur wheat. Indeed, Those appetizers will be excellent with your favorite sauce. I hope you will enjoy this Kibbeh recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below. Enjoy!

    for more appetizers recipes, visit our Appetizers section.

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    Steps

    1
    Done

    Filling :

    In a large skillet, over medium high heat, sauté onions until soft, about 5 min. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. Remove from heat and stir in the pine nuts. Reserve.

    2
    Done

    Meat Dough :

    In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water.

    3
    Done

    Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost pureed. Add the spices and the ground beef, in batches if necessary, and process again to a smooth paste.

    4
    Done

    To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval . Fill the hole with 1 tablespoon of the filling and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary.

    5
    Done

    In a large saucepan, or dutch oven, heat enough oil over medium heat to cover the kibbeh until a deep fry thermometer reads 360F degrees. Working in batches, fry the kibbeh until browned, 4 to 5 minutes. Remove with a slotted spoon and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease. Serve hot or at room temperature.

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