Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kibbeh meatballs - kibbeh 'rass. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions. It's like a Cadbury Creme Egg for carnivores: a savory shell hiding spiced meat inside. I remember my grandma frying them up before dinner, placing them on paper towels to extract.
Kibbeh meatballs - kibbeh 'rass is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Kibbeh meatballs - kibbeh 'rass is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kibbeh meatballs - kibbeh 'rass:
- Get - For the kibbeh dough:
- Get 500 g finely ground beef
- Get 1 1/2 cups fine bulgur
- Get 1 onion, finely chopped
- Get 1/4 teaspoon allspice
- Prepare 1/2 teaspoon cinnamon
- Get 1 teaspoon salt
- Get 5 basil leaves
- Make ready - For the stuffing:
- Take 250 g finely ground beef
- Take 2 onions, finely chopped
- Prepare 1 teaspoon pomegranate syrup, if available
- Get 1/4 cup pine nuts
- Get 1 teaspoon salt
- Get 1/2 teaspoon cinnamon
- Take 1/4 teaspoon pepper
- Get 1 tablespoon vegetable oil
- Take - For frying:
- Prepare 6 cups vegetable oil
In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw. Kibbeh comes from Arabic meaning "ball". It is considered a Meze or Mezze but can be served as main course.
Steps to make Kibbeh meatballs - kibbeh 'rass:
- 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.
Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef. Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Traditionally, the Lebanese used to kill animals on Sundays and feast days, so the raw meat was eaten immediately. Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is easy.
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