Ingredients with Measurements:
- 1 cup fine bulgur wheat
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Soak the bulgur wheat in cold water for 30 minutes, then drain and squeeze out any excess water.
2. In a food processor, combine the bulgur wheat, ground beef or lamb, onion, cinnamon, allspice, cumin, salt, and black pepper. Pulse until the mixture is well combined and forms a smooth paste.
3. Using wet hands, shape the mixture into small oval-shaped balls, about 2 inches long.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Fry the kibbeh in batches until golden brown and cooked through, about 3-4 minutes per side.
6. Remove the kibbeh from the skillet and drain on paper towels.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 20 kibbeh
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 7g
- Protein: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef or lamb.
- If you don't have bulgur wheat, you can use fine semolina or breadcrumbs instead.
Variations:
- Add chopped parsley or mint to the kibbeh mixture for extra flavor.
- Stuff the kibbeh with a filling of your choice, such as spiced ground beef or lamb, pine nuts, and raisins.
Tips and tricks:
- Wet your hands before shaping the kibbeh to prevent the mixture from sticking.
- Make sure the oil is hot enough before frying the kibbeh to ensure a crispy exterior.
Storage instructions:
- Fried kibbeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kibbeh on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kibbeh on a platter with a variety of dipping sauces, such as tahini sauce, yogurt sauce, or harissa.
Garnishes:
- Garnish the kibbeh with chopped parsley or mint for a pop of color.
Pairings:
- Fried kibbeh pairs well with a crisp salad or roasted vegetables.
Suggested side dishes:
- Hummus, baba ganoush, or tabbouleh would all make great side dishes for fried kibbeh.
Troubleshooting advice:
- If the kibbeh mixture is too dry, add a little bit of water or oil to moisten it.
- If the kibbeh falls apart while frying, the mixture may be too wet. Add more bulgur wheat or breadcrumbs to thicken it up.
Food safety advice:
- Make sure the ground beef or lamb is cooked through to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- Fried kibbeh has a crispy exterior and a savory, spiced filling.
Serving suggestions:
- Serve the kibbeh as an appetizer or as part of a mezze platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern