Baked Lamb Kibbeh recipe
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Salma Hage is a Lebanese home cook who moved to London from Northern Lebanon in 1967. In her book, The Lebanese Kitchen, she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation.
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Kibbeh Nayyeh
4 tbsp burghul (washed & soaked)
300g fine kibbeh meat
1 1/2 tsp salt
1 tbsp kamoune spices
1 small birdseye chilli
1 small white onion
1 red capsicum
1 tbsp walnuts
2 sprigs mint leaves
2 sprigs basil leaves
In a food processor, add onion, capsicum, chilli, walnuts, mint & basil. Process until ingredients are cut up finely but not a paste.
In a large bowl, add this mixture to the meat with the burghul and all spices. Use your hands to combine and knead together like a dough. All ingredients should be well combined.
Shape and serve immediately with olive oil.
It is best eaten with Lebanese bread.
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I didn't know I was eating raw meat, Lebanese Kibbeh Nayeh
This is traditional Lebanese Kibbeh Nayeh, raw kibbeh, such a flavorful mix of specially ground beef or lamb, fine bulgur, pureed onion and spices. Get all of the information you need to know about how to make and eat this specialty raw kibbeh:
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????LEBANESE ingredients, fine bulgur, 7 Spice & more at
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.
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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
Easy stuffed kibbeh recipe - kibbeh balls without machine - how to make kibbeh at home - كبة مقلية
Kibbeh, also kubba and other spellings, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or served raw.
#kibbeh #kibbehballs #stuffedkibbeh
For the Kibbeh dough:
300 g beef, finely ground
2 cups (500g) fine bulgur
1 onion, finely chopped
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon salt
1 teaspoon paprika
For the Stuffing:
500 g lamb, ground
2 onions, finely chopped
1/2 (70g) cup toasted pine nuts
1 teaspoon salt
1 teaspoon all spice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
6 cups vegetable oil for frying
To prepare the stuffing: on a frying pan place the lamb meat and fry till it changes the color, add the chopped onions until tender. Add the rest of the stuffing ingredients and cook for 5 mins. Remove from heat and set aside.
Take the bulgur 500 g and add 500 ml a hot water. Cover it and let it soak the water for an 20-30 mins.
To prepare the kibbeh dough:
In a blander grind meat and onion for a dough together till the consistency is smooth.
Add to soaked bulgur spices and salt.
Combine together bulgur and meat mixture adding about 250 ml water more while mixing.In bowl, knead the dough for a few minutes.
Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. Use cold water while you work in order to give a smooth finish to the kibbeh.
Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
Kibbeh serves hot or at room temperature.
Lebanese Kibbeh Recipe ???? ???????? ????| Easy Middle Eastern Recipes | Lebanese Cooking Channel
Discover the flavors of the Middle East with our authentic Kibbeh recipe! ???????? In this Lebanese Kibbeh Recipe video, we'll take you on a culinary journey to Lebanon and Syria to learn how to make Kibbeh, a beloved dish made with bulgur and minced beef. Our easy Kibbeh recipe will show you the step-by-step process to create these savory delights, perfect for snacks or as part of a meal. Whether you call it kibbeh, kibe, kibbe, or kubbeh, this classic Middle Eastern dish is sure to satisfy your taste buds. Join us in the kitchen as we share this traditional Lebanese and Syrian recipe with a modern twist. Don't forget to subscribe for more delicious recipes from around the world! #KibbehRecipe #LebaneseFood #MiddleEasternCuisine ????????
Kibbeh filling ingredients:
8 tbsp olive oil or 2.5 tbsp (30 g) ghee
2 cups (250 g) chopped onions
250 g minced meat (I used top sirloin)
1 tsp salt
1/2 tsp 7 spices
1/4 tsp each:
cinnamon, black pepper and nutmeg
2 tbsp (30 ml) lemon juice
2 tbsp (40 g) pomegranate molasses
1/4 cup (30 g) chopped walnuts
3 tbsp (30 g) pine nuts
1/2 cup (75 g) sour pomegranate seeds
Kebbeh Ingredients:
250 g lean lamb meat. You can also use lean beef (top sirloin)
1/2 cup (65 g) chopped onions
2 cups (320 g) fine brown bulgur #1
2 tsp salt
1 tsp each:
dried mint and dried marjoram
1/4 tsp each:
cinnamon, 7 spices and black pepper
1/2 cup (120 ml ) ice cold water
Kibbeh filling Instructions:
1. In a large pan heat oil or ghee on high heat. Add onions and sauté until softened, stirring occasionally about 5 minutes.
2. Add the meat, salt and spices and stir to combine. Cook until the meat is fully cooked about 3 minutes. Remove from heat and let cool for 10 minutes.
3. Add in the rest of the ingredients and mix together. Set aside.
Kibbeh Instructions:
1. Wash the bulgur many times and drain well. Place in a large mixing bowl. Add salt, herbs and spices, mix together and set aside.
2. Using the food processor ground the meat and onions well about 2 minutes. Add to the bulgur mixture.
3. Mix all ingredients together with your hands for 2 minutes, adding ice cold water to softened the kibbeh.
4. Transfer the kibbeh back to the food processor and process (in two additions) for 1 minute adding little water if needed.
5. Transfer the kibbeh to the large mixing bowl and mix well by hand for 2 more minutes or until you have well combined kibbeh.
6. Divide the kibbeh into pieces as big as you want, mine was 45 g. Using wet hands, take one piece of kibbeh and shape it into an oval ball. With your index finger, poke a hole in the center and gradually hallow the ball out to make a larger hole and thin walls. Fill the hole with enough filling then gather the edges together to seal.
Place the stuffed kibbeh balls on a tray lined with parchment paper. Repeat the stuffing steps for the remaining kibbeh mixture and filling. This recipe yield 17-22 pieces.
7. You can either fry the kibbeh in the air fryer for 20 minutes under 190 degrees or deeply fry them in hot oil in two batches until golden brown about 5 to 6 minutes on each side. Remove from the oil and place on a plate lined with paper towel.
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