Best Simple Kibbeh Recipes

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KIBBEH RECIPE (HOW TO MAKE KIBBEH)



Kibbeh Recipe (How to Make Kibbeh) image

In this kibbeh recipe, a mixture of bulgur wheat, onions, and ground beef forms a hollow shell for a delicious stuffing. Enveloped in warm and earthy Middle Eastern spices like allspice and ground cinnamon, kibbeh is the epitome of Middle Eastern comfort food. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish. See more on kibbeh and the step-by-step tutorial below!

Provided by The Mediterranean Dish

Categories     Sides

Time 2h15m

Number Of Ingredients 17

2 1/2 cups fine bulgur wheat
Water
1 large onion, quartered
1 1/2 lb lean ground beef (or lamb)
2 tsp ground allspice
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp black pepper
Pinch salt
Oil for frying
Olive oil
1 medium yellow onion, finely chopped or grated
1 lb ground lamb or beef (I used beef here), cold
1/3 cup toasted pine nuts
1 tsp ground allspice
1/2 tsp ground cinnamon
Pinch salt and pepper

Steps:

  • Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
  • Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
  • Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
  • Remove the kibbeh dough from the fridge.
  • To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
  • With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
  • Chill the stuffed kibbeh for 1 hour.
  • Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
  • Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!

Nutrition Facts : Calories 129 calories, Sugar 0.3 g, Sodium 105.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.6 g, Protein 10 g, Cholesterol 22.6 mg

MIDDLE EASTERN KIBBEH



Middle Eastern Kibbeh image

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Provided by Ron Shepherd

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 32m

Yield 12

Number Of Ingredients 9

⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil

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.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g

AUNT LOUISE'S BAKED KIBBEH



Aunt Louise's Baked Kibbeh image

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h35m

Yield 8

Number Of Ingredients 12

1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste

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.

Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g

SIMPLE KIBBEH



Simple Kibbeh image

Mildly spiced meat filled fried balls of goodness - not quite as good as the local Greek / Lebanese restaurant's, but close. I buy my bulgar from the bulk food bins of the local health food store or online since I can't find it at any of our regular grocery stores. from about.com.

Provided by Random Rachel

Categories     Greek

Time 1h30m

Yield 25 kibbeh

Number Of Ingredients 10

2 lbs finely ground beef or 2 lbs lamb
1 1/4 cups bulghur cracked wheat, medium
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon allspice
1/4 teaspoon cumin
2 medium onions
1/2 cup pine nuts (optional)
2 tablespoons olive oil
vegetable oil (for frying)

Steps:

  • First, cook the bulgar: bring 2 1/2 cups of water to a rolling boil. Stir in bulgar and cover. Let it sit for 15 minutes until the liquid is absorbed and the bulgar is soft.
  • Meanwhile, coarsely chop one onion, and finely dice the other onion. Also lightly toast the pine nuts in a skillet if you will be using them.
  • Sauté the finely chopped onion in olive oil. Add the pine nuts and ground meat, and scramble. Add the spices and cook until done. Set aside to cool slightly.
  • In a medium bowl mix the cooked bulgar, coarsely chopped onion, and 1 tsp each salt and pepper. Use your hands to combine well and then run through a food processor until it reaches the consistency of bread dough.
  • To make the kibbeh you will need to make balls of bulgar filled with the cooked meat mixture. Shape ping pong sized balls of the bulgar mixture, and then use your thumb to make a hole in the center. Fill the hole with a tbsp or two of the cooked meat, and gently close the bulgar around it.
  • After you have formed all of the mixture into balls, you will need to fry them for 10 minutes using your preferred method. I heat a few inches of oil in a cast iron dutch oven and cook them in several batches on my stovetop, flipping the kibbeh halfway through cooking.
  • Drain on a rack and serve warm with tzatziki (Grecian sauce).

Nutrition Facts : Calories 268.4, Fat 26.9, SaturatedFat 10.9, Cholesterol 36, Sodium 150.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.4, Protein 3.5

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