Kibbeh Recipe (2 Ways)

🧂 Ingredients

• 18.5 oz bulgur wheat

  fine (aka crushed wheat) – 3 cups
• 4 cups water

  to soak the bulgur wheat
• 1 cup Kamouneh

  aka Green Bulgur Mix – see below
• 1/2 tbsp salt
• 16 oz extra lean ground beef

  90% lean/10% fat
• 1/4 cup canola oil

  divided
• 1/2 cup pine nuts

  or walnuts or pistachios
• 9 oz yellow onions

  3 small, diced
• 16 oz ground lamb
• 1 Tbsp Lebanese 7-spice
• 1.5 tsp salt
• 1 tsp black pepper
• 1.7 oz onion

  1 small
• 1.1 oz spring onion

  2 stalks
• 0.7 oz fresh basil

  or 1/2 tsp dried
• 0.5 oz green chili

  1 medium
• 0.2 oz fresh parsley
• 0.2 oz fresh mint leaves
• 1/2 cup fine bulgur wheat
• dried rose petals

  just a few
• 1/2 Tbsp cumin powder
• 1 tsp sweet paprika
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

Instructions

• 1 Chop the onions and get the rest of the ingredients ready.
• 2 Heat 2 Tbsp of oil in a large skillet over medium heat. Once hot, add the pine
  nuts and sauté until golden brown and aromatic (3-4 minutes). Transfer to a
  plate and set aside.
• 3 Add the remaining oil to the pan. Add the onions and sauté for 5 minutes or
  until translucent, stirring often.
  
  Reduce the heat and caramelize the onions for more flavor for 20-25 minutes.
• 4 Add the meat and seasonings and cook for about 10 minutes, stirring often, until
  the meat is fully browned. Then stir in the pine nuts and set it aside to cool.
• 5 Add all the ingredients to a food processor and process until finely chopped and
  well blended (about 3 minutes), pausing to scrape down the sides of the jug
  occasionally.
• 6 Soak the bulgur wheat in the water for at least 30 minutes. Then pour out any
  excess liquid (normally, all the liquid will be absorbed).
• 7 Combine the bulgur, kamouneh, salt, and meat in a large bowl until homogenous.
  Then transfer to a food processor to process the meat mixture into a smooth
  paste. Work in batches if necessary. Alternatively, use your hands to combine
  the ingredients until you achieve smooth dough.
  
  Next, choose your cooking method – either fried or baked, or divide the dough
  and stuffing in two to make both versions.
• 8 Working one at a time, use about 2 tablespoons of dough per croquette, and roll
  it into a ball with damp hands. Then press a hole into the center of the ball
  with one finger and use your fingers to rotate it, working it into a hollow
  shell.
• 9 Stuff the middle with the filling and seal the balls by pinching the meat
  together, gently pulling both ends to create the elongated American football
  shape. Continue with the remaining ingredients.
  
  It helps to chill the stuffed balls for about an hour, as it keeps them from
  splitting open while frying. You can cook a test ball to see if this is
  necessary.
• 10 In a large, heavy-based skillet (or using a deep-fat fryer), add 2 inches of oil
  (you need enough to cover the kibbeh) and heat over high heat until it gently
  bubbles (it should be 350°F/180°C).
  
  To test if the oil is hot enough without a thermometer, you can cook a test
  kibbeh and adjust the heat accordingly.
• 11 Carefully lower a few meatballs (cook in batches to avoid overcrowding the pan)
  into the oil and cook them for 5 minutes or until they become crispy and dark
  brown.
• 12 Use a slotted spoon to remove them from the oil onto a layer of paper towels or
  a wire cooling rack to drain and slightly cool.
  
  You can also bake balls by spraying them with oil, arranging them in a single
  layer with space in between, and baking until a deep golden brown (about 25-30
  minutes).
• 13 Preheat the oven to 350ºF/180ºC and divide the dough into halves, transferring
  them to layers of parchment paper to fit your baking pan.
  
  You can use whatever baking dish/pan you have at hand (I used a 9 in/23 cm round
  pan, a square or rectangular one will also work). Keep in mind that kibbeh baked
  in a bigger pan will be thinner (as you have to spread the dough and filling
  over a larger surface), while the one baked in a smaller pan will be thicker.
• 14 Roll out both halves to fit the parchment paper in an even layer, then place one
  in the baking dish.
• 15 Spread the "stuffing" over that, evenly across the casing paste before using the
  parchment paper to help flip the second half of the casing over that, then
  removing the paper and tucking in the edges of the meat.
• 16 Use a knife to slice the kibbeh diagonally to form small diamonds (I made 32
  diamonds).
  
  Optionally, place a pine nut over the center of each piece.
• 17 Brush the top liberally with oil and cook it for 25-35 minutes until dark brown
  and crisp on top and the meat pulls away from the pan's sides. Enjoy!
  
  Optionally broil it at the end for a deeper brown color and crispy top.
• 18 Make ahead: You can prepare the filling in advance and store it in the fridge in
  an airtight container for 3 days or in the freezer for up to 3 months.
  
  Fridge: Allow the cooked kibbeh to cool, then store leftovers in an airtight
  container in the refrigerator for 3-4 days.
  
  Reheat: In the oven at 350ºF/175ºC for 10-15 minutes.
  
  Freeze: Freeze the balls, not touching, on a lined baking sheet for 3 hours.
  Then transfer to a labeled freezer-safe container or bag for up to 3 months. For
  un-baked kibbeh bil sanieh, cover tightly with plastic wrap, label, and freeze
  for up to 3 months. Thaw in the fridge overnight, then cook.

Nutrition Info