Kibbeh is a delicious middle eastern dish that consists of bulgur wheat, onions, minced meat and spices. It’s essentially a meat/bulgur wheat shell that encloses a meat filling. It’s totally addictive and perfect for meat lovers.
YIELD: approx 24 (can vary depending on the size you make them)
- 1 lb minced beef or lamb
- 2 cups fine bulgur wheat
- 1 medium onion
- 1 tsp coriander powder
- 1 tsp salt (can be adjusted)
- 1 1/2 tsp JGM Products paprika
- 1 1/2 tsp JGM Products ground cinnamon
- 1 1/2 tsp JGM Products roasted geera or cumin
- 1/2 lb beef
- 1 small onion, thinly chopped
- 2 cloves garlic, grated
- Pine nuts (as much as you like)or almonds/walnuts, chopped
- 1/2 tsp salt (taste and adjust accordingly)
- 1/2 tsp JGM Products black pepper
- 1/2 tsp JGM Products ground chilies
- 1/2 tsp JGM Products ground cinnamon
- 1 tsp JGM Products roasted geera or cumin
- 1/2 tsp JGM Products paprika
- 1 tbsp olive oil
- Oil for frying
- Water for wetting palms when shaping the shells
- Soak bulgur wheat in warm/hot water for approx. 30 minutes.
- While the bulgur is soaking, add salt, black pepper, chilies, cinnamon, geera and paprika to the minced beef. Mix well.
- Heat oil in a pan over low/medium heat. Add garlic and onions. Cook until onions are tender.
- Add minced beef and cook for 3-5 minutes or until the meat is fully cooked through. Once cooked, add nuts and set aside to cool.
- Remove the bulgur wheat from the water. In this step you will need to squeeze any excess water from it. You can use a cloth or your hands to do so and then add to a food processor.
- Add uncooked minced beef and all other ingredients listed below ‘FOR SHELL’ to the food processor.
- Process until the mixture is smooth and similar to a paste. In this step you want to make sure the bulgur wheat is as fine as possible and there are no chunks of anything.
- Now it’s time to form the shells. Dampen your hands with some water and place 2-3 tbsp of the kibbeh dough on your palms. Form an oval shape with the dough.
- Add approx. 1 tbsp of the meat filling to the dough. Seal the top of the dough and use your hands to form the kibbeh (oval shape).
- Once you have all prepared, place them in the refrigerator to chill for about 1 hour.
- Heat oil in a pot. Ensure the oil is heated properly then add the kibbeh and fry for approx 5 minutes or until golden brown.
- If you are not able to get pine nuts, you can use almonds or any other nuts.
- The spices can be used according to your preferences.
- Fry one kibbeh first and ensure that it’s cooked through properly by breaking it in half. Don’t let the oil get too hot as the outside can burn and the inside may remain uncooked.
- If you run out of filling, you can form the remaining dough into any shape and fry them. They are just as delicious as it already contains meat in it.