Kibbeh Recipe (Kibbie)

Kibbeh's origins trace back to ancient times, with roots deeply embedded in the Levantine region, particularly in countries such as Lebanon, Syria, and Palestine. It is widely believed that Kibbeh was invented by the nomadic tribes of the region, who sought to make their meat last longer and easier to transport. Over the centuries, Kibbeh evolved, incorporating various spices, grains, and cooking techniques that reflect the cultural influences of each region.

Discover the art of making Irresistible Spiced Kibbeh, a cherished Middle Eastern dish that brings family and friends together. Learn about its rich history, key ingredients like bulgur wheat, ground meat, and aromatic spices, and master the preparation techniques for crafting the perfect kibbeh. Whether fried, baked, or grilled, this delectable culinary delight is sure to impress at any gathering. Let's celebrate flavors, tradition, and togetherness! #Kibbeh #MiddleEasternCuisine #Foodie #CulinaryJourney #DeliciousRecipes #HomemadeFood #FamilyGatherings

Ingredients

For the Kibbeh Shell:

1 cup fine bulgur wheat

1 pound ground lamb or beef

1 medium onion, finely chopped

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon cumin

Salt and pepper to taste

¼ cup pine nuts (optional)

2 tablespoons fresh parsley, finely chopped

2 tablespoons ice-cold water

For the Filling:

1 pound ground lamb or beef

1 medium onion, finely chopped

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground allspice

Salt and pepper to taste

¼ cup pine nuts, toasted

Fresh mint leaves for garnish

Instructions

Prepare the Kibbeh Shell:

- Rinse the bulgur wheat under cold water. Soak in a bowl for about 30 minutes, then drain and squeeze out any excess water.

- In a large mixing bowl, combine the soaked bulgur, ground meat, chopped onion, spices, and parsley. Mix thoroughly until well blended.

- Add ice-cold water gradually, mixing until the mixture is smooth and pliable. You should be able to form a ball.

- Set aside and cover while you prepare the filling.

Prepare the Filling:

- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent.

- Add the ground meat to the skillet and cook until browned. Stir in the cinnamon, allspice, salt, and pepper. Mix well.

- Incorporate the toasted pine nuts for added crunch and flavor. Remove from heat and let it cool slightly.

Assemble the Kibbeh:

- Wet your hands to prevent sticking. Take a small handful of the kibbeh mixture and form it into a ball, then create a hollowed-out shell, ensuring it’s thin but sturdy.

- Fill the hollow center with a spoonful of the meat filling and carefully seal the opening by pinching the edges together. Shape it into an oval.

- Repeat this process for the remaining mixture and filling.

Cook the Kibbeh:

- You may choose to fry, bake, or even grill the kibbeh.

- Frying: Heat oil in a deep skillet and fry each kibbeh until golden brown on all sides. Drain on paper towels.

- Baking: Preheat your oven to 375°F (190°C). Place the kibbeh on a greased baking dish and bake for about 25-30 minutes until cooked through and slightly crispy on the outside.

- Grilling: Preheat the grill and cook each kibbeh for about 8-10 minutes, turning occasionally until they are cooked through.

Serve:

- Arrange the kibbeh on a serving platter. Garnish with fresh mint leaves and serve with yogurt or tahini sauce on the side.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6