Best Kibbeh Recipes

AUNT LOUISE'S BAKED KIBBEH

Steps:

• Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
• Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
• Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
• Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
• Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

MIDDLE EASTERN KIBBEH

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

Steps:

• To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
• In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
• To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
• To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
• Preheat the oil to 360 degrees F.
• In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
• In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.

BAKED KIBBEH

Steps:

• Make filling:
• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
• Make bulgur mixture:
• Preheat oven to 400°F.
• Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
• Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
• Assemble and bake kibbeh:
• Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
• Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
• Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

NITER KIBBEH

Steps:

• Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
• Transfer butter to a small saucepan and heat over low until melted.
• Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
• Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
• Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.

NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER

Steps:

• Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
• Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
• Store in the refrigerator or freezer and use as needed.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LEBANESE KIBBEH IN A TRAY

Steps:

• Select lamb from loin of the animal.
• Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
• Remove meat from mortar when it becomes pasty.
• Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp.
• Combine meat and onion and pound together until very smooth.
• Wash bulghur well in running water but do this quickly so that it does not soften.
• Press to remove water.
• Knead bulghur and meat with the hands.
• Pound together in mortar.
• Add salt to taste.
• Dip mallet in ice water occasionally to keep meat moist and smooth.
• Properly prepared kibbeh must be pounded at least an hour.
• Then it is ready to be eaten as it is, or cooked in a variety of ways.
• Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder.
• Grind onion twice.
• Grind onions with meat once.
• Combine washed bulghur with meat-onion mixture.
• Knead well, seasoning with salt and pepper.
• Grind this mixture three times adding a tablespoon of ice water to keep it smooth.
• To make stuffing: Heat fat.
• Fry chopped onions in it until soft.
• Add meat and fry until lightly browned.
• Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely.
• Season with salt, pepper and cinnamon.
• Pour off excess fat.
• To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan.
• Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
• Cover this evenly with with a layer of stuffing.
• Top with a second layer of kibbeh slightly thicker than the first.
• Score into diamond shapes with a sharp knife.
• Pour one cup melted samneh or butter over all.
• Bake in moderate oven about 20 minutes, or until well browned.
• Serve hot or cold.

BAKED KIBBEH

Steps:

• 1. Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all the water is gone. (This will be used for the Kibbeh Neyyeh (raw mixture).
• 2. In the meantime, you're going to make the "stuffing."
• 3. Heat 2 tablespoons of olive oil over medium heat in large skillet. Add the pine nuts to the skillet and fry until lightly browned.
• 4. Add 1 pound of ground lamb or chuck and cook until the meat has started to lose its pinkness.
• 5. Add the remaining stuffing ingredients and cook until the meat is completely browned. Set aside.
• 6. Now you're going to make the Kibbeh Nayyeh (raw mixture).
• 7. Drain the bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
• 8. Spread half the Kibbeh Nayyeh (raw) mixture into a 9 x 13 inch pan. Pat it down with your hand so that it covers the bottom of the pan evenly.
• 9. Spread the cooked "stuffing" on top of the bottom layer of Kibbeh Nayyeh.
• 10. Spread the remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. Then press flat with your hand.
• 11. With a sharp knife, cut diagonal lines through the Kibbeh to create a diamond pattern.
• 12. Drizzle the olive oil over the top and bake at 350 degrees for 1 hour. Let rest for 5 - 10 minutes before serving. Can be served at room temperature.

ETHIOPIAN SPICED BUTTER (NITER KIBBEH)

Steps:

• Place butter in a medium sauce-pan over low heat and melt.
• Simmer until the surface is completely coated with foam. Take care not to let it brown.
• While simmering, skim off the foam as it rises to the surface until completely clear.
• Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.

SHEET-PAN COLLARD GREENS AND CRISPY TOFU WITH NITER KIBBEH

Steps:

• Place a rack in middle of oven; preheat to 425°F. Line a rimmed baking sheet with foil; spread out panko evenly on baking sheet. Toast, stirring once, until golden, about 5 minutes. Transfer panko to a plate; reserve baking sheet (leave oven on).
• Season tofu with ½ tsp. salt and arrange in a single layer on a work surface lined with a kitchen towel or several layers of paper towels. Fold towel over tofu, set a small rimmed baking sheet or cutting board on top and weigh down with a couple of cans or a heavy pan. Let sit 20 minutes to drain.
• Place garlic, ginger, and large sliced onion on reserved baking sheet. Drizzle with oil and 1 Tbsp. niter kibbeh and toss to coat. Roast, undisturbed, 10 minutes.
• Meanwhile, rinse collard greens in a large bowl or sink filled with cold water and gently agitate. Lift from water (don't pour through a colander or you may redistribute sandy water all over greens) and repeat with fresh water. Remove greens from water.
• Remove baking sheet with roasted onion mixture from oven and arrange greens in a single layer over roasted vegetables (no need to pat dry). Return vegetables to oven and roast 10 minutes.
• Whisk tapioca flour, paprika, 1 tsp. coriander, ¼ tsp. cayenne, and 1 tsp. salt in a shallow bowl to combine. Beat egg whites in another shallow bowl until very thick and foamy (just shy of soft peaks). Set plate of toasted panko next to bowls.
• Unwrap tofu and transfer to a cutting board; halve each slab diagonally into triangles to make 12 pieces total. Working one at a time, dredge tofu in tapioca mixture, shaking off any excess, then dip in egg whites and shake off excess. Coat in panko, gently pressing to adhere. Place tofu on a large plate.
• Remove vegetables from oven (greens should be wilted and lightly charred around the edges at this point). Sprinkle with 1½ tsp. salt; stir gently and push vegetables toward center of baking sheet. Fold a short end of foil over to the opposite end of baking sheet and crimp edges together to make a sealed packet.
• Place tofu pieces on unlined side of baking sheet. Bake, turning tofu halfway through, 20 minutes. (Greens and onion should be very tender and tofu should be warmed through and the outside should be crisped.)
• Meanwhile, separate remaining small sliced onion into strips and place in an even layer in a small shallow bowl. Combine vinegar, sugar, a pinch of cayenne, and remaining ½ tsp. coriander, and remaining ½ tsp. salt in a microwave-safe bowl. Microwave on high until just simmering, about 1 minute. (or heat in a small saucepan on the stovetop over medium-high). Pour over onion, making sure it is submerged. Let sit 20 minutes. Drain onion, reserving brine for drizzling if desired.
• Remove baking sheet from oven and open foil packet. Drizzle 1 Tbsp. niter kibbeh over greens; gently toss to distribute. Divide greens among plates; place 3 tofu pieces on each plate and drizzle with remaining 2 Tbsp. niter kibbeh. Scatter pickled onion over and drizzle with brine if using.

AIR FRYER KIBBEH

Steps:

• Soak bulgur in a bowl of water until soft to the bite, 20 to 25 minutes. Drain.
• Combine onion, serrano peppers, and mint in a food processor; process until you have a paste. Transfer to a large bowl with ground beef and bulgur. Season with salt and pepper and mix with your hands until thoroughly combined.
• Form into small balls and rub outsides with a small amount of butter. Place in an air fryer basket.
• Transfer to the air fryer and set to 375 degrees F (190 degrees C). Cook for 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

KIBBEH

Steps:

• Process.
• Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
• Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
• Fried Kibbeh.
• Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
• Baked Kibbeh.
• Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

NITER KIBBEH

Steps:

• Melt the butter and heat it until it foams.
• At this point add the other ingredients.
• Reduce the heat and simmer gently for about 45 minutes.
• Do not stir.
• This will separate out the milk solids, leaving a clear butter mix on top.
• Cool the mixture, strain through muslin and discard the milk solids.

MIDDLE EASTERN KIBBEH PITAS

Steps:

• In a food processor, chop onions, pulsing until grated. Add parsley and chop again, using on/off turns.
• Add ground lamb (ground beef can be substituted) along with cinnamon, saffron, salt and pepper. Pulse until combined and mixture is a smooth paste.
• Using metal skewers, taking a ball of approximately 2 tablespoons of mixture, place on skewer, press it along the skewer to make an oval of approximately 4-inches long. (It is easiest if you use a grilling rack in case mixture falls off). Repeat with remaining meat mixture.
• Preheat grill or broiler.
• Grill skewers for 2 minutes on each side or until crisp on the outside.
• To serve: on a large serving platter, place warmed pita breads, onion slices, salad greens, hummus and yogurt mixed with mint (if using) and meat. Fill pitas with choice of accompaniments.

MIDDLE EASTERN KIBBEH

Steps:

• 1. Soak 1/2 cup of fine cracked wheat in a bowl of water which covers the wheat for 30 to 45 minutes. Take swollen wheat by the handfuls and squeeze out excess water and place on paper towel lined tray. Set aside
• 2. Place ground beef (purchased eye of the round or similar roast with all fat cut off and ground twice. Ask the butcher to do this for you) in a bowl.
• 3. Puree 1 medium onion in food processor. Add to beef. Add allspice, cinnamon, ground mint leaves and salt and pepper to taste. Add cracked wheat that has been set aside.
• 4. Mix all ingredients together with hands adding a few ice cubes to keep the meat red.
• 5. Place on round dish and flatten like the shape of a pizza. Serve with drizzled olive oil (optional) and Arabic bread (pita bread).
• 6. This can be eaten this way for the first day only. The following day you must cook it or you can cook it just if you prefer. To cook make into patties and cook for 5 minutes on each side. Serve on pita bread or any roll you like.

KIBBEH NAYE ( RAW MEAT WITH BULGUR)

Steps:

• Wash bulgur in a bowl, drain, and cover with warm water.
• Set aside.
• Place onion in container of food processor and process until pureed.
• Remove half and set aside.
• Add half of meat and half of seasonings.
• Cover and process to a paste.
• Remove cover and scrape mixture into large bowl.
• Repeat with the rest of the onion, meat and spices.
• Mix it all together well.
• Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
• Divide meat mixture in half.
• Place half of mixture in container of food processor.
• Sprinkle a few ice chips (if using) over and add half of the bulgur.
• Process until well mixed, scrape into a large bowl.
• Repeat with remaining meat, ice chips and bulgur.
• Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
• Make a criss-cross indentation over surface with side of your hand.
• Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
• Serve with pita bread, pickles and radishes.
• Or serve oil and while scallions, mint sprigs in a separate bowl.
• (ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
• VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
• Roll in the chopped parsley and scalions.
• KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!

FISH KIBBEH

Steps:

• In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
• Add corriander leaves and mix well.
• Now rub the burghul with the fish.
• Mash well and mix with a spoon or fork.
• Then shape the fish mixture into egg-shaped kibbehs.
• Place the kibbehs in a shallow dish.
• Bake in a pre-heated oven for 30 minutes or until cooked and well browned.

KURDISH KIBBEH

Steps:

• To make the kibbeh shells, place 4 ounces of the meat in a blender or food processor and process until it is a paste. Set aside.
• Rinse the bulgur in cold water and squeeze it dry. Place bulgur in a blender or food processor and add the meat paste and the semolina. Process until the mixture resembles a firm dough. If it does not adhere well, add a few drops of water. Transfer mixture to a bowl and chill for 1 hour while you make the filling.
• Puree the remaining meat with the liver in a blender or food processor. Heat 2 tablespoons of the oil in a skillet over high heat and cook the onions until transparent, about 3 or 4 minutes.
• Add the raisins and meat, and cook until lightly browned, stirring constantly. Remove from the heat and stir in the pomegranate seeds.
• To assemble the kibbeh, knead the dough for 5 minutes. Take a walnut-size piece of the dough and shape it into a ball.
• Flatten the ball and poke your finger into it, gradually hollowing out a cavity and shaping the dough into a torpedo shape.
• Fill the cavity with about a tablespoon of the stuffing mixture and work the dough over the hole to close it. Continue to assemble the kibbeh. When all have been assembled, arrange on a dish and chill for 1 hour.
• Heat the remainder of the oil in a deep-fryer until it registers 375°F on a thermometer or a cube of bread browns in 60 seconds. Drop in the kibbeh, a few at a time. Deep-fry until golden-brown, about 10 minutes, then drain on absorbent paper. Keep warm as you continue to cook kibbeh.
• Serve with saffron or white rice, perhaps accompanied by sauteed peppers.

LEBANESE KIBBEH

Steps:

• first soak the burghul in water for 20 minutes.
• then drain and let dry for about 30 minutes
• filling:.
• heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
• outer shell:.
• meanwhile put the ground meat in a food processor and work it until it's soft.
• you can use a mortar and pestol if you have one around.
• then add the burghul and minced onion to the meat.
• and mix it with your hands.
• divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
• then deep fry into vegtable oil until it's brown in color.