094 Lebanon – Kibbeh

094 Lebanon - Kibbeh

Kibbeh

Nice crunchy exterior with soft savory interior. I chose to pan roast the pine nuts before adding to the recipe to bring out their sweetness. The frying time and temperature was not disclosed so I went with 350 F for 4.5 to 5 minutes which worked out well.

Ingredients

7 oz (198g) Bulgur (Medium Fine)

7 oz (198g) Ground Beef

4 oz (113g) Ground Beef

1 Small Onion

1 Garlic Clove

1/2 Tsp Cumin

1/4 Tsp Cumin

1 Tbsp Pine Nuts

Vegetable Oil

1/2-1 teaspoon Curry Powder or Advieh Seasoning

Salt, Black Pepper, Dried Mint

PREPARATIONS:

1- Add 1/4 cup of water to the bulgur in a large bowl. (just enough to soak but not to submerge).

2- Rest the bulgur for 10 to 15 minutes.

3- Dice half of the onion.

DIRECTIONS:

1- Stir in curry powder, 1/2 tsp cumin, and salt to the bulgur.

2- Add 1/2 of onion to the bowl.

3- Transfer the mixture to a grinder and grind the ingredients down together.

4- Add (7 oz) beef to the mixture and stir thoroughly.

5- Cover the bowl and keep in refrigerator for 20 minutes.

FILLLING:

6- Fry 1/2 diced onion in vegetable oil.

7- Mash a garlic clove into pot.

8- Stir in curry powder (Advieh), black pepper, a pinch of ground cumin, and pine nuts to the pot.

9- Stir in ground beef and add salt if you prefer. Continue frying for 10 minutes or until the beef become brown.

10- Stir in dried mint.

11- Remove the bulgur mixture from refrigerator.

12- Take a tbsp or two of the bulgur mixture. Shape a hollow/cup, stuff with the filling. Seal/Close the top.

13- Deep fry the kibbeh with vegetable oil.

14- Place the fried Kibbeh over a napkin to get the excessive oil.

15- Serve hot with hot sauce.

Yogurt-Garlic Sauce:

1 cup strained plain yogurt

1 tablespoon extra virgin olive oil

1 teaspoon minced garlic

1 teaspoon minced fresh mint leaves

1/4 teaspoon salt

In a medium bowl, whisk the yogurt until smooth and creamy.

Original recipe found here:

http://www.aashpazi.com/kibbeh

Author: martymadeitproductions

A Home Chef's Journey

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