Kibbeh

[kibbe kbeibat] [kibbe nayyeh]
Kibbeh also kibbe, kubba, is a common Mezze meal in Lebanon, Syria and the Palestinian Territories. It consists of minced raw lamb meat mixed with bulgur and spices. Bulgur (or in the local Levantine dialect "burghol"), is prepared from wheat.

Baharat is an all-purpose spice mix, especially used for meatballs. Kibbe can be shaped as a croquette or made, as this recipe, into a form of meat loaf which is cut in squares when finished.

Kibbeh Recipe I
Ingredients:
  • 800g (1 3/4 pounds) very finely ground sirloin
  • 50g (1/4 cup) onions
  • 500g (1 pound) cracked wheat (soaked for about one hour in fresh water)
  • Few mint sprigs
  • Salt & pepper
  • baharat spice blend
Stuffing
  • 300g (10 ounces) ground lamb meat (any)
  • 50g (1/4 cup) onions
  • 50g (1/4 cup) shortening
  • 100g (1/2 cup) pine nuts
Baharat
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cloves
  • 2 tablespoons ground cumin
  • 1/2 tablespoon ground cardamom
  • 2 tablespoons grated nutmeg
  • 1/4 tablespoon ground cinnamon
Preparation:
  • Put the first 6 ingredients in a food processor, and reduce to a paste.
  • Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. In a baking pan (shallow pan, or sheet pan) press first a little of meat, spread all the stuffing over it, and then apply another meat layer over. Bake at 190° C (375°F) for 40 minutes or more.
Kibbeh Recipe II

Ingredients:
  • 1lb (500g) Basic Kibbi Mixture
  • Meat and Nut Filling (optional)
  • olive or nut oil for frying, or ½ cup ghee or substitute or baking
Preparation:
  • With wet hands mould the Kibbi mixture into balls a little larger than the size of a golf ball.
  • In turn hold each Kibbi ball in your left hand and with the index finger of your right hand make a hole in it. Work the finger around the hole until a long thin shell is formed. The shell should be thin and smooth. Keep hands wet during the procedure and repair breaks in the shell with wet fingers.
  • Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty. Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.
  • Deep fry the shells in oil or bake them in ghee in an oven tray.
Makes: 6-10 kibbiyet, Cooking time: 10-15 minutes

Kibbeh Recipe Video...



See More Middle Eastern Mezze Recipes:

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