Introduction
Kibbeh is a beloved dish in Middle Eastern cuisine, often regarded as the national dish of Lebanon. It consists of finely ground meat, typically lamb or beef, mixed with bulgur wheat and a variety of spices. The mixture can be shaped into balls, patties, or even baked in layers, with fillings that may include more spiced meat, pine nuts, and onions. Kibbeh is known for its rich flavors and satisfying texture, making it a staple at family gatherings and festive occasions. It can be served raw (kibbeh nayyeh) or cooked, often accompanied by yogurt or tahini sauce.
Ingredients
- 1 cup bulgur wheat (fine)
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup pine nuts (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, finely chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 cup pine nuts (toasted)
Instructions
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Prepare the Bulgur:
- Rinse the bulgur wheat under cold water. Place it in a bowl and cover it with warm water. Let it soak for about 20 minutes until it absorbs the water and becomes tender. Drain any excess water.
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Make the Kibbeh Mixture:
- In a large mixing bowl, combine the soaked bulgur, ground meat, chopped onion, cinnamon, allspice, cumin, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
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Prepare the Filling:
- In a skillet, heat a bit of oil over medium heat. Add the ground meat and onion for the filling. Cook until the meat is browned and the onion is soft. Stir in the cinnamon, allspice, salt, and toasted pine nuts. Remove from heat and let cool.
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Shape the Kibbeh:
- Take a small amount of the kibbeh mixture and flatten it in the palm of your hand. Place a spoonful of the filling in the center, then mold the kibbeh around the filling to form a ball or oval shape. Repeat until all the mixture is used.
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Cook the Kibbeh:
- Heat oil in a deep frying pan over medium heat. Carefully add the shaped kibbeh in batches and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.
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Serve:
- Serve kibbeh hot, garnished with fresh parsley. It pairs well with yogurt or tahini sauce on the side.
Health Notes
- Kibbeh can be high in calories due to the meat and frying process. To make it healthier, consider baking the kibbeh instead of frying, and use leaner cuts of meat. You can also increase the proportion of bulgur to meat for a lighter dish.
How to Enjoy
- Kibbeh can be served as an appetizer, main course, or as part of a mezze platter. It's delicious alongside fresh vegetables, salad, or rice.
Tips
- Texture Control: If the kibbeh mixture feels too wet, add a bit more bulgur to help it hold together. If too dry, add a splash of water or broth.
- Spice Variations: Adjust the spices to your taste. Fresh herbs like mint or coriander can also be added for extra flavor.
- Make-Ahead Option: Kibbeh can be prepared in advance and refrigerated for a day before frying. You can also freeze them before frying; just fry them straight from the freezer, adding a few extra minutes to the cooking time.
