Middle Eastern Star: İçli Köfte- Kibbeh- Crunchy Bulgur Outside and Heaven Inside | Celebration Dish
İçli köfte is known with different names all over the world such as kibbeh, stuffed meatball and ishli kofte. Basically, it is a crispy bulgur dough outside filled with delicious, minced meat with pistachio. It is one of the best foods and every bite is heavenly! You can make it traditional way, or I have a special and easy technique for you if you are a first time maker.
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İçli Köfte Recipe
For the bulgur dough,
200 g double ground beef, fatless
2 cups fine bulgur,
3 tablespoons semolina
1 tablespoons pepper paste, biber salçası
1 teaspoon ground cumin
1 teaspoon black pepper, freshly ground
1 teaspoon salt
15-20 small ice cubes, 150 g
½ to 1 cup all-purpose flour
Stuffing,
1/2 kg double ground beef, should be fatless
3 onions, finely chopped
1 tablespoons butter
2 handfuls walnuts or pistachio, chopped (raw and shelled)
1/2 bunch of parsley, chopped
Salt & black pepper
For frying,
Sunflower oil, any frying oil works great.
• For the stuffing, I always have my ground beef out of rib. But if you prefer, you can use 50% lamb – 50% veal, too. The important thing is that you should always be by the pot, waiting and braising it thoroughly.
• Start braising the minced meat with a medium-high heat in its own fat; when it is being cooked, it will release its water. When it starts to soak its water, add the onion and a pinch of salt.
• Lower the heat and add in the butter. When the onions almost disappeared and the meat smell turns into that of a kebap – meaning, in 20-25 minutes – it means that your minced meat is now braised. Now, you can add the black pepper and salt.
• This is a long process, stir occasionally and add a couple of water and scrape all the flavour on the pan.
• Add in the walnuts or pistachios and cook for another 3-4 minutes.
• Turn the heat off and add the parsley.
• For the bulghur dough, mix the semolina with 150 ml water cover the top and let it soak the water for 5 minutes.
• Using a stand mixer or by hand, mix the bulgur with the semolina and knead with flat beater. Add in the ground beef, pepper paste, cumin, black pepper and salt.
• Add in the ice cubes while kneading. Knead for 15 minutes until mixture becomes a paste. This will take longer- around 30 minutes- if kneading with hand.
• To understand the correct texture, take a piece of dough in your hand and press to flat. If the sides cracks, it means it needs more kneading and ice.
• Finally, add in ½ to 1 cup flour- amount will vary depending on the type of bulgur-. It is ready when it becomes a dough that does not stick to the hand and rolls out easily.
• Take 75 g lumps from the dough and shape into balls.
• Keep a bowl of water beside you to wet your hands.
• Wet your hands and make a hole in the middle of the dough with your index finger. Then, with light movements, turn the dough in your palm and make the hole bigger with your index and middle fingers.
• Fill in with beef mixture -around 2 tablespoons-.
• Wet your hand and close the open edge by slowly squeezing it between our index and thumb. The shape should be a little bigger than lemon. You can perfect the shape by wetting your hands. Prepare the remaining dough in the same way.
• For an easier way, you can roll out the dough between two cyling film. Cut into 2 equal pieces. Place the stuffing spaced apart on one part and lay the other part on top with cyling film. Cut with a cup or cookie cutter. Seal the edges with wet hands.
• Heat the oil and deep fry until golden brown or you can air fry them on 200 C (390 F) for 14 minutes. Oil the each köfte before cooking.
• Another way of cooking is baking, oil each köfte before cooking and bake them in the oven on 200 C (390 F) for 20 minutes, flip halfway.
• Squeeze lemon while eating and best serve with spoon salad and ayran.
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How to Make Kibbeh Nayeh (Chiy Kufteh) - Middle Eastern Steak Tartare
Learn how to make this amazing dish Kibbeh Nayeh (Chiy Kufteh). It's like a Middle Eastern Steak Tartare but with bulgur, parsley and olive oil. You can purchase a hardcover, softcover or e-book of our cookbook Memories of Aleppo.
طريقة عمل الكبة اللبنية اللبناني | الكبه باللبن | lebanese kibbeh labanieh recipe
Kibbeh labanieh or kibbeh bil laban is a luxurious dish that takes something amazing and makes it even better. Whoever thought of cooking moorish morsels of kibbeh in a rich garlicky yoghurt sauce is a genius. The 'labanieh' refers to the garlicky yoghurt sauce. This dish is also known as 'kibbeh bi laban' which means kibbeh in yoghurt sauce #ClaudettesKitchen
Ingredients:
- Frozen kibbeh (link in the description)
- Remove the frozen kibbeh from plastic bag and put it in preheated oil to fried
- Fried the kibbeh until turn to golden color, from time to time stir a little bit
- Remove the kibbeh when it is fried or turn to golden color
- ¾ cup of Egyptian rice
- wash well the rice
- 3 cups of water
- On medium heat until boil
- When the rice boil turn on low heat and cook until the water is evaporated and circles appear on rice then turn off the heat
- 1.5 Kg of Yogurt (laban)
- 4 tablespoons of starch
- 1 cup water, dissolve well the starch into it
- Pour the dissolved starch above the yogurt
- Add 2 cups of water
- Whisk until all the ingredients dissolved well into the yogurt
- On medium heat, stir the yogurt with non-stop until boil
- It is important to stir on the corners and on the middle of the pot
- When the yogurt boil, turn on low heat
- 2 teaspoons of salt
- 8 cloves of minced garlics
- 1.5 teaspoons of crusty mint or dried mint
- Stir until well combined
- Add the cooking rice above the yogurt
- Stir until well combined
- Pour the Fried kibbeh into the yogurt (approx. 20 Kibbeh pieces)
- Stir and cook the kibbeh and yogurt for 5 minutes on low heat then turn the heat off
Song: Markvard - Perfect Day (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link:
:المكونات
- كبة مجمدة (الرابط في الوصف)
- أخرجي الكبة المجمدة من الكيس البلاستيكي وضعيها في زيت محمى للقلي
- تقلى الكبة حتى تتحول إلى اللون الذهبي ، ومن وقت لآخر قلّبي قليلاً
- اخرجي الكبة عندما تقلى أو تتحول إلى اللون الذهبي
- نصف كوب أرز مصري
- يغسل الأرز جيداً
- ثلاثة أكواب ماء
- يوضع الارز على نار متوسطة حتى الغلياني
- عندما يغلي الارز خففي حرارة لتصبح على نار هادئة من ثم يطهى حتى يتبخر الماء وحتى تظهر دوائر على الارز عندئذ اطفئي النار
- كيلو ونصف لبن
- اربعة ملاعق كبيرة نشاء
- كوب ماء ، ذوبي النشا فيه جيداً
- نسكب النشاء المذاب فوق اللبن
- يضاف 2 كوب ماء
- اخفقي حتى تذوب جميع المكونات جيداً في اللبن
- على نار متوسطة ، يحرك اللبن بدون توقف حتى يغلي
- من المهم التقليب في الزوايا وفي منتصف القدر
- عندما يغلي اللبن ، خففي حرارة النار لتصبح على نار هادئة
- ملعقتان صغيرتان من الملح
- ثمانية فصوص ثوم مفروم
- ملعقة ونصف صغيرة نعناع يابس
- يقلب حتى يمتزج جيدا
- نضيف الأرز المطبوخ فوق اللبن
- يقلب حتى يمتزج جيدا
- نسكب الكبة المقلية في اللبن (حوالي 20 قطعة كبة)
- يقلب وتطهى الكبة واللبن لمدة 5 دقائق على نار هادئة ثم نطفئ النار
طريقة عمل الكبة اللبنانية | Fried kibbeh | كيفية طبخ الكبة
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Is raw kibbeh safe to eat?
Because there are alternative preparations available for the traditional kibbeh dish, such as frying or baking, it is possible to eat the dish safely if the meat is cooked to 160oF as measured by a meat thermometer. Eating the raw version, though, comes with a high risk of foodborne infection and illness.
Is kibbeh a Syrian?
Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. It is very popular in the eastern parts of the Mediterranean.
More recipes from Claudette's Kitchen:
Pickles cucumber | كبيس المقتي | kabis me2te | كبيس الخيار
Sugar syrups for cocktails | Simple syrup recipe of all time
Lebanese rice pudding | riz b haleeb | طريقة رز بحليب لبناني
Kafta | كيفية عمل كفتة بالصينية على الطريقة اللبنانية | كفتة وبطاطا
Fattoush lebanese salad recipe | طريقة تحضير سلطة الفتوش اللبناني
Cherry Cake | Cherry Cake Recipe | Cherry Cake Dessert
Hummus bi tahini | طريقة تحضير حمص حب بالطحينة لبناني
Lamingtons desserts | Lamingtons recipe | Lamington cake
Cucumber tomato salad recipe | طريقة عمل سلطة الخيار والبندورة
طريقة عمل معكرونة بالبشاميل - pasta bechamel sauce recipe
Roux sauce recipe | طريقة تحضير صلصة البشاميل | صلصة البيضاء
Crispy french fries recipe | بطاطا المقلية المقرمشة وسر نجاحها
Mum's Kibbeh Nayeh Recipe | Lamb Tartare | Rouba's Food Journey
Click the link below for a step by step recipe ????????
00:00 Introduction
00:25 prepare and process your lamb
02:20 Herb mixture
04:15 Combining Meat and Herb Mixture
05:16 Plating up & Garnish
06:19 Enjoy!
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Hi there - I'm Rouba and welcome to My Food Journey! If you're a foodie or just a beautiful soul visiting, welcome and I hope you get inspired by my home cooking.
Here, I will share with you my story, my traditions and my own modern take on simple Middle Eastern recipes that just burst with flavour. I’ll show you how easy it can be to whip up a delicious meal at home using just a handful of ingredients you have in your fridge or pantry. Home cooking is forgiving and rustic and you don't have to be an expert to make something delicious! Why I’m so excited to share the joy of cooking with you!
Love always and happy cooking
Rouba xx
#lamb #kibbehrecipe #homecooking