Lebanese Kibbeh Recipe
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- Type
- Meat
- Level
- Medium
- Prep Time
- 40 Minutes
- Total Time
- 50 Minutes
- Yield
- 10 Servings
Tools You Will Need:
1 medium bowl
Small skillet
Large cast iron skillet
Frying pan
A Large plate, lined with paper towels (to absorb excess oil after frying)
Food processor
Mixing spoon
1 cup
1 tbsp
1 tsp
Small skillet
Large cast iron skillet
Frying pan
A Large plate, lined with paper towels (to absorb excess oil after frying)
Food processor
Mixing spoon
1 cup
1 tbsp
1 tsp
Ingredients:
2 lbs ground beef or lamb meat
½ lbs bulgur wheat
1 large Vidalia onion, finely chopped
¼ tsp cumin
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Vegetable oil for frying
½ cup pine nuts
½ lbs bulgur wheat
1 large Vidalia onion, finely chopped
¼ tsp cumin
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Vegetable oil for frying
½ cup pine nuts
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1. Toasting the pine nuts:
In a small skillet, toast the pine nuts on medium-low heat with
constant until lightly browned and fragrant (about 5 minutes).
Remove from the heat and set aside.
2. Preparing the dough:
Soak the wheat in cold water for 30 minutes in a small bowl. Drain and
add half the meat, half the onion and half the salt and pepper.
Mix well and place in a food processor. Blend until sticky dough-like.
Set aside.
3. Preparing the stuffing:
sauté the remaining onion in a lightly greased frying pen (use the
olive oil).
Add the pine nuts and remaining meat. Mix well, and add the remaining
salt, pepper and the cumin.
Continue to sauté until meat is light brown and is cooked through. Remove
and set aside to cool for 10 minutes or so.
4. Assembling the Kibbeh:
shape the dough into small sized balls. Poke a hole through each ball with your finger.
Using a teaspoon, add the stuffing and seal the ball by pinching the hole shut.
5. Finishing up:
Heat the vegetable oil in a large skillet (use a cast iron skillet if you have one).
The oil is ready for frying when a small cube of bread browns in one minute or so (about 350F).
Place Kibbehs in the pan approximately one inch apart from each other .Do not over crowd.
Fry for approximately 10 minutes or until golden brown.
Drain excess oil by placing Kibbehs in a plate lined with paper towels.
In a small skillet, toast the pine nuts on medium-low heat with
constant until lightly browned and fragrant (about 5 minutes).
Remove from the heat and set aside.
2. Preparing the dough:
Soak the wheat in cold water for 30 minutes in a small bowl. Drain and
add half the meat, half the onion and half the salt and pepper.
Mix well and place in a food processor. Blend until sticky dough-like.
Set aside.
3. Preparing the stuffing:
sauté the remaining onion in a lightly greased frying pen (use the
olive oil).
Add the pine nuts and remaining meat. Mix well, and add the remaining
salt, pepper and the cumin.
Continue to sauté until meat is light brown and is cooked through. Remove
and set aside to cool for 10 minutes or so.
4. Assembling the Kibbeh:
shape the dough into small sized balls. Poke a hole through each ball with your finger.
Using a teaspoon, add the stuffing and seal the ball by pinching the hole shut.
5. Finishing up:
Heat the vegetable oil in a large skillet (use a cast iron skillet if you have one).
The oil is ready for frying when a small cube of bread browns in one minute or so (about 350F).
Place Kibbehs in the pan approximately one inch apart from each other .Do not over crowd.
Fry for approximately 10 minutes or until golden brown.
Drain excess oil by placing Kibbehs in a plate lined with paper towels.
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