Hey there Masset Chefs!
I come back to you today with a crazy craving for Kibbeh! You may ask... what are those? Kibbeh can be described as crispy and very tasy donuts stuffed with an mouthwatering mix of meat and bulgur. Bulgur is a cereal from the Middle East that can be cooked like wheat semolina. Its name literally means cracked wheat because of its mix of different grains. Therefore, I would not recommend it if you don't do gluten.
While the recipe for Kibbeh is very popular and can vary from one country to another, I will be following our recipe that's based on the Lebanese version.
INGREDIENTS
The dough :
1 cup of fine bulgur
1 large onion, cut
250 g ground beef or lamb
½ tsp garlic powder
½ tsp chopped cilantro
½ tsp cinnamon
Salt and pepper
The stuffing:
1 chopped onion
250 g ground beef (lamb can be used)
1 garlic clove
1 tablespoon Jerky
1 tablespoon Harira
1 tablespoon 7-Herbs and Garlic
¼ tsp cinnamon
Salt and pepper
Olive oil
Vegetable oil for frying the balls towards the end
PREPARATION
Pour the bulgur in a salad bowl with 2 cups of warm water and let it soak for 15 minutes then set aside.
Place the onion, the garlic and the spices in a food processor. Salt and mix everything. Then transfer the mixture to the bowl that contains the bulgur (the bulgur should be all soft and fluffy like couscous). Add the ground beef and mix everything.
Moisten the hand and keep on mixing to form a paste. Cover and refrigerate while we make the stuffing.
Heat the olive oil in a pan, add the onion and the garlic then sauté until the onion is translucent.
Add the ground beef and cook over medium heat, stirring occasionally until the meat is fully cooked. Add the spices, then salt and pepper for taste. Mix everything well and remove from heat. Let it cool.
Remove the dough we made earlier from the refrigerator and place a small bowl filled with water to moisten the hands.
Moisten the hands with water and take a handful of kibbeh paste and form a ball, make a well with your finger and gradually enlarge a small oval disc in the palm of one hand.
Place about 1 tablespoon of stuffing in the hollow of the dough then seal the dough well and form an oval by pinching the two ends.
Gradually place the kibbeh on a plate covered with parchment paper or paper towel. Place the plate in the refrigerator for like 30 minutes.
Heat the oil in a frying pan or fryer to let's say 350 F as it should not be hot so as not to burn them.
Fry the kibbeh balls until they turn in a nice brown color (about 5 minutes).
Gently drain the kibbeh and place them on a colander or plate covered with paper towel.
We ideally serve them hot with tzatziki sauce or simply yogurt.
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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