Kibbeh meatballs – kibbeh 'rass. Kibbe refers to a variety of "meat balls" from the Middle East that are prepared with ground meat, cracked wheat and spices and that are either fried Lebanese villages boast dozens of different Kibbe recipes and we're featuring here the "Lebanese Kibbe Mishwiyyeh" aka "Kibbe E'rass" aka, stuffed. Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions. It's like a Cadbury Creme Egg for carnivores: a savory shell hiding spiced meat inside.
Get the recipe for Kibbeh (Beef and Bulgur Wheat Meatballs) » Todd Coleman. · Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef. Kibbeh (Beef and Bulgur Wheat Meatballs). Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it. You can have Kibbeh meatballs – kibbeh 'rass using 19 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Kibbeh meatballs – kibbeh 'rass
- It’s of – For the kibbeh dough:.
- Prepare 500 g of finely ground beef.
- It’s 1 1/2 cups of fine bulgur.
- It’s 1 of onion, finely chopped.
- Prepare 1/4 teaspoon of allspice.
- Prepare 1/2 teaspoon of cinnamon.
- Prepare 1 teaspoon of salt.
- You need 5 of basil leaves.
- Prepare of – For the stuffing:.
- Prepare 250 g of finely ground beef.
- Prepare 2 of onions, finely chopped.
- It’s 1 teaspoon of pomegranate syrup, if available.
- It’s 1/4 cup of pine nuts.
- You need 1 teaspoon of salt.
- It’s 1/2 teaspoon of cinnamon.
- It’s 1/4 teaspoon of pepper.
- Prepare 1 tablespoon of vegetable oil.
- You need of – For frying:.
- Prepare 6 cups of vegetable oil.
There are many recipes for kibbeh, but this one is easy. Although labor-intensive, making kibbeh is not difficult. Our recipe for these crunchy and meaty croquettes is easy and perfect for beginners. Learn how to make Kibbeh Meatballs with Spiced Yogurt Sauce.
Kibbeh meatballs – kibbeh 'rass step by step
- To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside..
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible..
- To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds..
- Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min..
- Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh..
- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray..
- In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown..
- Serve hot or at room temperature..
Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef. Meatballs on the plate with sauce. Photo "Kibbeh. "Dish Kibbeh" – traditional Arabian meatballs, minced meat and "Bulgur" or rice. Поделиться. Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Traditionally, the Lebanese used to kill animals on Sundays and feast days, so the raw meat was eaten immediately.