Kibbeh
Beef, bulghur cracked wheat and pine nuts simmered on the stove and spiced with allspice and cumin for a Lebanese dish. It comes to the table with tzatziki.
1 hr 30 min · Serves 25 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
First, cook the bulgar: bring 2 1/2 cups of water to a rolling boil. Stir in bulgar and cover. Let it sit for 15 minutes until the liquid is absorbed and the bulgar is soft.
- 2
Meanwhile, coarsely chop one onion, and finely dice the other onion. Also lightly toast the pine nuts in a skillet if you will be using them.
- 3
Sauté the finely chopped onion in olive oil. Add the pine nuts and ground meat, and scramble. Add the spices and cook until done. Set aside to cool slightly.
- 4
In a medium bowl mix the cooked bulgar, coarsely chopped onion, and 1 tsp each salt and pepper. Use your hands to combine well and then run through a food processor until it reaches the consistency of bread dough.
- 5
To make the kibbeh you will need to make balls of bulgar filled with the cooked meat mixture. Shape ping pong sized balls of the bulgar mixture, and then use your thumb to make a hole in the center. Fill the hole with a tbsp or two of the cooked meat, and gently close the bulgar around it.
- 6
After you have formed all of the mixture into balls, you will need to fry them for 10 minutes using your preferred method.
- 7
Drain on a rack and serve warm with tzatziki (Grecian sauce).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
