Kibbe

Fried Kibbe Recipe

Brown pine nuts in butter on medium heat until light brown. Set aside. Saute meat until brown. Add onions, salt, and spices and stir until mixture is tender. Remove from fire. Add sauteed pine nuts. Stuffing is now ready to use with the following Kibbe recipe.

Cut raw kibbe into walnut sized balls. Make a hole inside ball by pression one finger in Kibbe balls. Stuff each with 2 teaspoons stuffing and gently smooth over the open end to close it. Form the balls into an egg shape. Fry in hot deep oil for 5 to 10 minutes or until golden brown on all sides.

Makes approx 20 kibbe.

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper
To make the kibbe: Place burghul in bowl, cover with cold water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb 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.

To prepare the 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.

Shape 1/4 cups of kibbe into balls using damp hands. Hollow out the centres using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kibbeh into ovals. Now deep-fry the kibbe in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper.

Serve with mezze.


Baked Kibbe Recipe

Brush a medium sized baking dish with olive oil. Press a little less than half of the raw kibbe mixture onto the base of the dish, smoothing it with wet hands. Top with stuffing for kibbeh mixture spreading it evenly. Carefully press out the remaining raw kibbeh mixture evenly so that it stays in place. Smooth top.

Run a knife blade around edge of dish, then cut into diamond shapes. Press a pine nut into each diamond if desired. Pour melted butter ghee mixed with 2 tablespoons cold water over top, making sure some runs down between sides of dish and kibbeh.

Serves 4 - 6

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper

Divide the kibbe into 2 equal portion. Flatten one portion on an oiled medium sized oven tray. Spread all the filling on top. Flatten the other portion of kibbe 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 (equivelant in total to 1 tbs) over the top. Place in middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil (optional).

Serve hot with salad.


Raw Kibbe Recipe

Remove all fat from meat and cut into cubes. Grind the meat finely twice. Grind onions once. Mix with ground meat and grind once more. Wash burghol and drain by cupping hands and squeezing out all water. Mix with meat and onion mixture and salt and pepper. Grind or knead mixture twice, adding water little by little until you get the kibbe dough soft and smooth. Cover with olive oil and serve with warm pita bread. If desired garnish with sauteed pine nuts.

Serves 4 - 6

1 cup burghul (crushed wheat)

(Lamb mixture)

1/2 kg lamb leg fillet

1/2 red chilli

1/4 medium red pepper, sliced

a pinch of salt

(Burghul mixture)

1/2 cup burghul

1 small onion, sliced

1/2 tsp. mixed spices

a pinch of cinnamon

Salt and pepper

1/2 tsp. ground cumin

1/4 tsp. dry basil

1/4 tsp. dry marjoram

1/2 red chilli

1/4 medium red pepper, sliced

Place the meat mixture in a food processor, and blend until you get a smooth paste. Remove the meat from the processor, and store in the fridge. Place the burghul mixture in the food processor, and blend very well to produce a fine texture. Place one cup of burghul in a medium bowl. Using cold water, wet the burghul and knead with your hands, until soft to touch. Then add the meat and burghul mixture to the bowl. Mix with your hands, adding more cold water if necessary, until it binds together. Put on a serving plate garnished with mint leaves, and drizzle with olive oil. Serve with warm pitta bread, spring onions an