Kibbeh (كبة)

Kibbeh (كبة)

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كبة ـ عربي

This is a Levantine dish. It is made of bulghur with ground beef or lamb. It is also known as Kubbah. It can be shaped as small balls, has two pointy edge like a football, patties or raw.

You will need a meat grinder to make kibbeh. I tried the food processor but I didn’t get good results. It is an easy recipe and I am posting many photos to make it easy for you to.

kubbah, كبة كبة

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kibbeh

Ingredients

  • Kibbeh Dough:
    • 1 lbs finely ground beef
    • 2 cups bulghur, soaked in 2 cups of water
    • Fesh mint about 10 to 15 big leaves
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1 medium white onion, chopped
  • Stuffing:
    • 1 lbs finely ground beef
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. allspice
    • ½ tsp. cumin
    • 1 medium white onion, chopped
    • 1/2 cup toasted pine nuts (optional)
    • ½ cup olive oil
  • Vegetable oil for frying

Directions

  1. Kibbeh Dough:
    • Drain water from the soaked bulghur.
    • Place bulghur into medium bowl and combine with 1 lb. meat, fresh mint leaves, half chopped onion, salt and black pepper.
    • Mix ingredients well then use the meat grinder to grind it until dough like consistency. I grind the ingredients twice, the first time I use a wide hole plate disc, then I grind everything again using a smaller hole plate disc. You can also slowly add some ice cubes at a time during processing if needed but be careful not to make it so soft and watery.
  2. Stuffing:
    • In a medium frying pan, saute the finely chopped onion in 2 tbsp. olive oil
    • Add ground beef and stir well.
    • Add allspice, salt, black pepper, and cumin. Once the meat is well done, remove from heat.
    • Add roasted pine nuts. Allow to cool for 10 minutes.
  3. Making the Kibbeh:
    • Take an egg sized amount of bulghur mixture and form into a ball. Rub your hands with olive oil to make the process easy and not sticky.
    • With your index finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball and to give it a football shape, or leave as a ball.
    • Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.


 

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