Kibbeh

Kibbeh, also known as kibbe or kibbee, is a popular dish in Middle Eastern and Mediterranean cuisine. It is typically made with ground meat, bulgur wheat,minced onions, typically beef or lamb and spices. The mixture is then formed into small, torpedo-shaped balls or patties and either fried or baked. Here is a recipe for kibbeh:

Ingredients:

• 2 cups fine bulgur wheat
• 2 medium onions, chopped
• 1 lb ground beef or lamb
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water
• 1/4 cup vegetable oil, for frying

Instructions:

1. Soak the bulgur wheat in water for about 30 minutes, until it has softened. Drain any excess water and set aside.
2. In a food processor, pulse the chopped onions until they are finely minced. Add the ground meat, allspice, cinnamon, cumin, salt, and black pepper, and pulse until everything is well combined.
3. Add the bulgur wheat to the mixture and pulse until the mixture is smooth and well combined. Add the cold water a little at a time, pulsing until the mixture becomes firm and holds together.
4. Using wet hands, shape the mixture into small balls or oblong shapes. You can also flatten them into patties if you prefer.
5. Heat the vegetable oil in a deep frying pan or skillet over medium-high heat. Add the kibbeh in batches and fry until they are golden brown on all sides, turning them occasionally. Drain on paper towels to remove excess oil.
6. Serve the kibbeh hot or at room temperature, with your choice of dip or sauce, such as tzatziki or hummus. Enjoy!

Here’s a recipe to make kibbeh at home:

Ingredients:

For the filling:

• 1 lb ground lamb or beef
• 1 onion, finely chopped
• 2 tbsp pine nuts
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cumin
• Salt and pepper to taste

For the shell:

• 2 cups fine bulgur wheat
• 1 onion, finely chopped
• 1/2 lb ground lamb or beef
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F.
2. Place the bulgur wheat in a large bowl and cover it with water. Let it soak for 30 minutes, or until it is soft.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the ground meat and chopped onion, and cook until the meat is browned and the onions are softened.
4. Add the cinnamon, allspice, cumin, salt, and pepper to the skillet and stir to combine. Cook for another 2-3 minutes.
5. In a separate skillet, toast the pine nuts until they are lightly browned.
6. Drain the bulgur wheat and squeeze out any excess water. Place it in a food processor and pulse until it is finely ground.Add the ground meat mixture to the food processor andmix it well with others.
7. Using wet hands, shape the mixture into small balls or oblong shapes. You can also flatten them into patties if you prefer.
8. Heat the vegetable oil in a deep frying pan or skillet over medium-high heat. Add the kibbeh in batches and fry until they are golden brown on all sides, turning them occasionally. Drain on paper towels to remove excess oil.
9. Serve the kibbeh hot or at room temperature, with your choice of dip or sauce, such as tzatziki or hummus. Enjoy!