Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kibbeh (stuffed kibbeh). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Kibbeh (Stuffed Kibbeh) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Kibbeh (Stuffed Kibbeh) is something that I have loved my entire life.
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.
To begin with this particular recipe, we must prepare a few components. You can have kibbeh (stuffed kibbeh) using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kibbeh (Stuffed Kibbeh):
- Take For the Kibbeh dough:
- Make ready 500 g beef, finely ground
- Prepare 1 1/2 cups fine bulgur
- Make ready 1 onion, finely chopped
- Prepare 1/4 teaspoon allspice
- Prepare 1/2 teaspoon cinnamon
- Prepare 1 teaspoon salt
- Take 5 basil leaves
- Make ready For the Stuffing:
- Prepare 250 g beef, finely ground
- Get 2 onions, finely chopped
- Take 1 teaspoon pomegranate syrup, if available
- Prepare 1/4 cup raw pine nuts
- Get 1 teaspoon salt
- Take 1/2 teaspoon cinnamon
- Take 1/4 teaspoon pepper
- Prepare 1 tablespoon vegetable oil
- Get 6 cups vegetable oil for frying
When asking your butcher for the type of beef to ground, ask for eye of round beef with all the fat trimmed. For lamb, ask for leg of lamb, or something similarly lean. The ground beef used in kibbeh is not your typical ground beef. See more ideas about Kibbeh recipe, Kibbeh, Armenian recipes.
Steps to make Kibbeh (Stuffed Kibbeh):
- 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.
The sharpness plays well off the delicious meatiness of the kibbeh. Aunt Louise's Kibbeh is the bomb. I also used the fresh mint in my yogurt and cucumber sauce. Use my recipe for arras kibbeh, which are stuffed with househ (sautéed meat and onions with pine nuts), or use the mint-stuffed kibbeh balls in my cookbook, or even simple unstuffed kibbeh meatballs. To make a larger batch of kibbeh in laban, simply double or triple the yogurt.
So that’s going to wrap this up with this exceptional food kibbeh (stuffed kibbeh) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
