Kibbeh Recipe is the best Middle Eastern Food #shorts
middle eastern kibbeh recipe
Boil the meat for 5 minutes and pour the water
add oil and brown the meat
add onions
cumin salt pepper flakes black pepper
a glass of water
cook in a pressure cooker
add boiled chickpeas
For the second recipe, fry the ground beef in a pan.
add onions
liquid oil
dill walnuts and currants
spices
cumin salt pepper flakes black pepper
add boiling water to fine bulgur and wait
pepper paste
wheat flour
need to knead well
wet your finger with water and shape the dough
fill and close
You can cook it by boiling it for 10 minutes or frying it in oil.
This is how two different stuffed meatballs are made, bon appetit
visit Chef Salim youtube channel for more detailed recipes of the videos
Kibbeh Recipe - Syrian Fried Kibbeh - How to make the Best Kibbeh
How to make Kibbeh Recipe
How to make the Syrian Fried Kibbeh
Kibbeh dough ingredients:
½ kilo of fine bulgur
1 cup of water to soak bulgur
¼ kilo of lean meat (without fat)
1 onion (medium sized)
1 tsp of salt,
½ tsp of black pepper
1 tsp of dry coriander
1 tsp of red pepper
Soak the fine bulgur in the water for ½ hour
Ingredients of the kibbeh filling
1 tbs of butter ghee
Mix the meat with onions
3 chopped onions
1 tsp of salt
½ tsp of pepper
½ tsp of mixed spices
Cook the ingredients until the water dries up
Grind the grit with onion and meat twice on a kibbeh machine
Add salt, pepper, red pepper and the coriander
Mix the ingredients
Add a little fried pine nuts to the filling, other kind of nuts can do too
Form the kibbeh and put the filling as u can see in the video
Fry the kibbeh in hot oil
Enjoy!
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Syrian_kibbeh #fried_kibbeh #bulgur#
how to make lebanese kibbeh
kibe kibbe kubba kebe koba
Crispy Oven Baked Kibbeh, Sini Orugu (Kibbeh Bil Sanieh)
Sini Oruk or Orugu is one of the many versions of kibbeh made in Turkey. Kibbeh is generally called Icli Kofte in Turkey, meaning stuffed meatballs / kofta. In Hatay, it is called Oruk and this version is quite popular as it's oven baked and you can do it in one batch, instead of stuffing each individual oruk / kibbeh. It's also a very common dish in Lebanon, a.k.a. Kibbeh Bil Sanieh.
The Turkish version from Hatay is traditionally made with a bulgur and meat mixture as the casing and filled with a spicy meat filling.
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Ingredients:
Casing:
• 500 g extra fine bulgur (2 cups)
• 500 g ground meat (beef or lamb - zero fat, preferably hammered or processed)
• 40 g all purpose flour (3 tbsp)
• 1 cup hot water, 220 ml (extra if needed)
• 1 tbsp chili paste
• 1 onion
• 1 tbsp chili flakes (pul biber)
• 2 tsp ground cumin
• 2 tsp salt
• 1/2 cup olive oil
Filling:
• 500 g ground lamb and/or beef (medium fat)
• 2 onions (medium size)
• 2 tbsp chili paste
• parsley (chopped, 1 cup)
• 100 g walnuts (roughly chopped)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp black pepper
• 2 tsp chili flakes or paprika powder (optional)
• 2 tsp salt
Instructions:
Making the Filling:
1. Finely chop 2 medium size onions, parsley and the walnuts and set aside.
2. Add and cook the ground meat in large pan on low heat, stir and break apart to avoid clumbs.
3. Once slightly cooked, add 2 tbsp olive oil
4. Add the salt, chili flakes, black pepper and stir to combine.
5. Once combined and fragrant, add the chopped onions and
6. Cook until the onions are translucent, then add the walnuts and 2 tbsp butter
7. Add 2 tbsp chili paste and stir until the paste is cooked
8. Finally, turn off the heat and add the chopped parsley and gently stir to combine.
9. Set aside the filling and let it cool down.
Preparing the Casing (Bulgur & Meat Dough):
10. Add 500 g fine bulgur into a large mixing bowl or tray.
11. Gradually add hot water while mixing for 5 – 10 mins until the bulgur soaks up the water and is softened
12. Grate the onion and add into the bowl together with chili paste, flour, chili flakes, cumin and salt
13. Knead until the mixture is homogeneous and red in color. Add additional water if it feels too dry.
14. Cut the meat into small pieces, remove the sinews and hammer / process the meat until it’s finely minced
15. Add the minced meat, mix and knead with your hands it’s fully combined with the bulgur
16. Once the mix has the consistency of a slightly sticky dough, cover and let it rest for 15 mins
Assembly & Cooking:
17. Grease the bottom of a medium / large size oven tray or baking dish with 2 tbsp olive oil
18. Take half of the casing mix and with your hands layer the casing evenly on the bottom, about ½ cm thick.
19. Wet your fingers and level and smoothen the the surface of the bottom layer
20. Layer the filling on top evenly, leaving 1 cm gap on the edges
21. Take the remaining half of the casing and roll it between a plastic wrap, slightly larger than the size of the tray
22. Carefully place on top of the filling to encase the entire filling.
23. With your fingers, make sure the edges are all covered and level the surface with wet hands.
24. With a sharp knife, cut into diagonal or rectangular slices. Spread the rest of the olive oil (about ½ cup) evenly on top.
25. Bake in a pre-heated oven for 25 - 30 mins at 200°C / 390°F until the top is crispy and golden brown.
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
I was BLOWN AWAY by this Kibbeh Recipe
This video was created in partnership with the American Lamb Board.
This incredible Middle Eastern Kibbeh Recipe is small croquet-like balls using lamb, bulgur wheat, and spices for an amazing meal. You won't believe just how flavorful these are.
Kibbeh is a popular middle eastern dish with a myriad of variations that combine ground meat and bulgur wheat. There are two specific parts to kibbeh, an outside shell, and an inside filling. Kibbeh is the national dish of both Syria and Lebanon.
This is easy to make a recipe that can be served as an appetizer or an entrée and is incredibly classic to serve in Lebanon with a garlic yogurt sauce which then makes it known as kibbeh bi labanieh. You won't believe how far 2 pounds of meat can be stretched when serving this up to friends or family.
PRINT OF THIS RECIPE AT:
INGREDIENTS FOR THIS RECIPE:
Kibbeh Shell:
• 1 ½ cups cold water
• 2 cups bulgur wheat
• 1 pound ground lamb
• 2 peeled and roughly chopped yellow onions
• 1 ½ tablespoons Lebanese 7 spice
• 15 fresh basil leaves
• 15 fresh mint leaves
• 2 teaspoons sea salt
Kibbeh Filling
• 2 tablespoons Olive oil
• 2 peeled and small diced yellow onions
• 1 pound ground lamb
• 1 tablespoon Lebanese 7 spice
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• salt to taste
• ¼ cup toasted pine nuts
• neutral-flavored oil for frying
Kibbeh Lebanese Recipe
SS Sweet&Spicy presents Lebanese Kibbeh recipe.
Ingredients:
Kibbeh Dough
- Beef / Mutton Mince 200 Grams
- Fine Bulgur 300 Grams
- Chopped Onion 1
- All Spice 1 Tsp
- Cumin Powder 1 Tsp
- Salt 1 Tsp
- Paprika Powder 1 Tsp
Stuffing
- Lamb / Beef Mince 300 Grams
- Chopped Onion 1
- Salt 1/2 Tsp
- Allspice 1/2 Tsp
- Cinnamon Powder 1/2 Tsp
- Black Pepper 1/2 Tsp
- Frying Oil
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SS Sweet&Spicy