Kibbeh
A Middle Eastern Comfort Food
Ingredients
For Kibbeh Spice Blend (called for in recipe below)
- 3 tsp cumin seed
- 1.5 tsp fresh cracked pepper corn
- 1 tsp marjoram
- 1 tsp dried basil
- 1/2 tsp mint dried
- 1/4 tsp cinnamon
- 1½ tsp 7 spice
- ½ tsp kosher salt
For the 7 Spice Blend (called for in recipe below)
- 2.5 tsp garam masala
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
Kibbeh Meat filling
- 250 g ground beef
- 250 g ground lamb sub ground beef if you want
- 454 g diced onion
- 1 tsp 7 Spice see above for recipe
- 1.5 tsp Kibbeh Spice Blend see above for recipe
- 1/2 tsp black pepper
- 1½ tsp salt
- 1 tbsp sumac
- 1/2 cup toasted pine nuts
Kibbeh Shell
- 500 g fine bulgur wheat
- 500 g ground beef
- 170 g chopped onion
- 1/2 tsp 7 spice
- 1 tbsp Kibbeh Spices
- ¼ tsp black pepper
- 1½ tsp salt
- ½ tsp mint
- 2 tbsp corn starch
Instructions
For the Kibbeh Filling
- Start by toasting the pine nuts on a med/med low heat. Be careful not to burn them.
- In a skillet with a little olive oil begin by sautéing the diced onions. Cook on a medium heat till soft and translucent.
- On a medium heat, add the ground meat to the onions and brown the meat. Be sure to mix properly and chop the meat as it cooks so as to not have any large clumps of meat.
- Once the meat has been browned add all of the spices and cook another 5 minutes. Taste and adjust for seasonings. Once finished turn off the heat and add the toasted pine nuts and mix well. Set to the side to cool.
For the Kibbeh Shell
- In a bowl lined with a cheese cloth add the fine bulgar wheat and then add enough luke warm water to cover by at least 1/2 inch. Soak for 15-20 minutes. After 15-20 minutes remove the cheese cloth from the bowl and squeeze out as much water as you can from the rehydrated bulgar wheat. Set to the side. The bulgar should no longer be firm. It should be a little chewy.
- In a food processor add the chopped onions and spices (not the corn starch). Chop for 30 seconds.
- Add the ground meat to the food processor and chop an additional 60-90 seconds on high. Your mixture should start to resemble a paste with a much smoother texture.
- Combine the meat mixture that you just made with the rehydrated bulgar wheat, and the cornstarch. Mix well.
- Add this meat/bulgar mix back into your food processor in batches and chop for 60 -90 seconds till it becomes a smooth paste. You can add a little water if it seems to dry (just don't add too much - start with 1 tablespoon and see where that gets you).
- Take a little of the paste you just made and cook it on a skillet, taste and adjust for seasonings.
- Grab a small handful of casing mix. Form an elongated tube with it. With your thumb begin to hollow out the center. You want the side thickness to be as even as possible. Once you form a cavern add 1 or 2 spoonful of your kibbeh meat filling in the hole and close the ends. Once filled you can shape it how you like.
- If you find that the casing mix is sticking to your hands a lot you can dip your fingers in a little neutral oil while shaping the kibbeh.
- Fry the Kibbeh in a neutral oil at 350F till golden brown. Serve and enjoy!!