Kibbeh
Middle Eastern cuisine · Middle Eats · ♥ 3.3K likes · 169.9K views · 12 min video
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Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp butter
- 50 g pine nuts
Melt a tablespoon of butter over medium heat and toast the pine nuts to light golden, about 3 minutes; drain on paper towel.
- 1 tbsp butter
- 2 whole brown onions
Clean the brown butter from the pan, add another tablespoon of butter over medium high heat and saute the diced onions about 8 minutes until translucent.
- 500 g minced lamb
Push the onions aside, press the minced lamb into an even layer, turn the heat to high and cook undisturbed 5 minutes; break up, flip and chop small with the back of a spoon.
- 1 tsp salt
- 1 tsp sumac
- ½ tsp black pepper
- ¼ tsp nutmeg
Season with salt, sumac, black pepper and nutmeg, mix and break the meat smaller for another 3 to 4 minutes, then stir the toasted pine nuts back in and cool.
Seasoning the filling
- 500 g fine or extra fine bulgur
- 500 ml cold water
- 1 whole onions
- 250 g minced beef
Mix the fine bulgur with the cold water and leave 30 minutes to absorb; break it up with the fingers.
Pass the bulgur through the mincer, adding the roughly chopped onion halfway through.
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp baharat
- 1 tsp sumac
- ½ tsp cardamom powder
- ¼ tsp nutmeg
Season the bulgur with salt, black pepper, baharat, sumac, cardamom and nutmeg, mix, and pass through the mincer once more.
Mix the paste-fine minced beef into the bulgur until one uniform colour and texture, then pass through the mincer again.
Seasoning and binding the casing
- water
Weigh the casing into 35 g pieces and roll each into a smooth ball with wet palms.
Push a finger into the centre and rotate, compressing to a hollow cup 2 to 3 mm thick without breaking through.
Add a tablespoon of filling, pinch the sides shut, roll to an oblong and stretch each end to a point.
Variation: line a small cup or espresso glass with plastic wrap, press the ball to the sides, fill, lift out and seal.
Freeze on a tray 30 to 60 minutes until just firm, then bag and freeze through; keeps over 6 months.
- 1 l frying oil
Rest the frozen kibbeh 15 minutes at room temperature. Heat about a litre of oil to 160 to 170C, 320 to 340F.
Drop the heat to medium, fry 2 to 3 pieces at a time for 4 minutes, rolling them in the oil, until deep brown.
- parsley
- coriander
- tahini
Drain on paper towel and serve hot with parsley or coriander and tahini or garlic sauce.