Kibbeh Recipe – A Delicious Middle Eastern Delight!

Hey there, fellow food lovers! If you’re a fan of hearty, flavorful dishes that pack a punch of spices and rich, meaty goodness, then you’re going to fall in love with Kibbeh! It’s one of those dishes that, yes, takes a little time and effort, but trust me it’s totally worth it! Plus, making Kibbeh can be a fun culinary adventure, especially when you shape them into those adorable football-like balls.

Let me guide you through this traditional recipe that’s perfect for family gatherings or just indulging in something truly special. Whether you choose to bake it in a tray or fry the classic football shapes, Kibbeh never disappoints!

Method

Preparing the Filling

To start preparing the filling for Kibbeh, heat a generous drizzle of olive oil in a sauté pan over medium heat. Once the oil is hot, add the finely diced onions and sauté them until they become translucent and soft, which should take about 5 to 7 minutes. Stir occasionally to ensure they do not burn or stick to the pan. The goal is to bring out the natural sweetness of the onions while maintaining their structure.

Once the onions are cooked, add the ground beef to the pan. Use a wooden spoon to break up the meat into small, uniform pieces as it cooks. This step is crucial to ensure the filling is tender and not clumpy. Season the meat with the aromatic blend of 7 spices, cinnamon, cumin, salt, and pepper. Mix well, allowing the spices to coat the meat evenly. Continue cooking until the beef is fully browned and cooked through, which usually takes around 10 to 15 minutes. Make sure to stir regularly to avoid uneven cooking.

Once cooked, transfer the filling to a bowl and let it cool completely. This step is essential, as hot filling can cause the Kibbeh shell to crack when shaping. Set the filling aside while you prepare the outer layer.

Preparing the Outer Layer

Begin by soaking the fine bulgur in hot water for about 20 minutes. This step is important to soften the grains and make them pliable. Once the bulgur has absorbed the water and softened, drain any excess liquid using a fine sieve. Press down gently to remove as much moisture as possible, as the bulgur should not be overly wet.

In a large mixing bowl, combine the soaked bulgur, kibbeh meat (a mixture of beef and lamb is ideal), shredded onion, and the seasoning blend of 7 spices, salt, and cinnamon. Mix thoroughly using your hands, kneading the mixture until it becomes cohesive and smooth. For a finer, more consistent texture, transfer the mixture to a food processor and blend in batches. This will create a dough-like consistency, which is easier to shape and less likely to crack during cooking.

Continue kneading the mixture by hand until it becomes soft, pliable, and uniform in texture. This step can take some time, but it is essential to achieving a smooth outer layer that holds together during frying.

Shaping the Kibbeh

To shape the Kibbeh, wet your hands with cold water to prevent sticking. Take a small portion of the dough and roll it into a smooth ball. Using your thumb, create a hollow in the center of the ball, forming a cup-like shape. Carefully spoon a small amount of the cooled meat filling into the hollow, then gently pinch and shape the opening to seal it completely. The goal is to form a smooth, elongated oval or football shape with a pointed end. Repeat the process with the remaining dough and filling, keeping your hands moistened as needed.

Cooking the Kibbeh

To fry the Kibbeh, heat oil in a deep fryer or a large skillet to approximately 350°F (175°C). Carefully lower the shaped Kibbeh into the hot oil in small batches to avoid overcrowding. Fry each piece for about 5 to 7 minutes, or until the outer layer becomes golden brown and crisp. Use a slotted spoon to remove the Kibbeh and drain on paper towels to absorb any excess oil.

For the baked version, preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil. Spread half of the dough mixture evenly on the bottom of the dish. Add the meat filling as a layer, then cover with the remaining dough. Smooth the top and score lightly with a knife to create a diamond pattern. Bake for 30 to 35 minutes, or until the top is golden brown and crisp.

Serving and Tips

Once cooked, serve the Kibbeh hot with sides like tzatziki, garlic sauce, or a fresh salad. For added flavor, drizzle a little olive oil over baked Kibbeh before serving. Fried Kibbeh pairs wonderfully with hummus or tabbouleh, adding a refreshing contrast to the rich, savory filling.

To maintain crispiness, avoid stacking fried Kibbeh while still hot. Let them cool slightly before arranging on a serving platter. Enjoy these delicious Middle Eastern bites with friends and family!

Necessary Tools

• Mixing bowls
• Food processor
• Deep fryer or large skillet
• Sauté pan
• Wooden spoon
• Measuring spoons
• Fine sieve

Serving Suggestions

Serve Kibbeh with a side of tzatziki, garlic sauce, or a fresh salad. These crispy delights also pair wonderfully with hummus or tabbouleh!

Fun Fact

Did you know Kibbeh is considered the national dish of Lebanon? It’s a staple in many Middle Eastern countries and comes in various forms, from raw (Kibbeh Nayyeh) to cooked (like these Kibbeh footballs)!

Conclusion

There you have it delicious, hearty Kibbeh that’s perfect for any occasion! Whether you’re indulging solo or sharing with loved ones, these football-shaped bites are a flavor bomb you won’t forget. Enjoy every crispy, savory bite!