Ingredients with Measurements:
- 1 pound ground beef
- 2 cups fine bulgur wheat
- 1 onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/4 cup pine nuts
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ice-cold water
- 1/2 cup vegetable oil
Special equipment needed:
- Food processor
- Large mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Soak the bulgur wheat in cold water for 10 minutes, then drain and squeeze out any excess water.
3. In a food processor, pulse the onion, parsley, and mint until finely chopped.
4. In a large mixing bowl, combine the ground beef, bulgur wheat, onion mixture, pine nuts, cinnamon, allspice, salt, and black pepper. Mix well.
5. Gradually add the ice-cold water to the mixture, kneading with your hands until it becomes a smooth and pliable dough.
6. Grease a baking dish with vegetable oil.
7. Take a handful of the kebbeh mixture and shape it into a ball, then flatten it into a disc. Place it in the baking dish.
8. Repeat the process with the remaining kebbeh mixture, arranging the discs in the baking dish in a single layer.
9. Drizzle the remaining vegetable oil over the top of the kebbeh.
10. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Walnuts or almonds can be used instead of pine nuts.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add a tablespoon of pomegranate molasses to the kebbeh mixture for a tangy flavor.
- Stuff the kebbeh discs with a filling of sautéed ground beef, onions, and pine nuts before baking.
Tips and tricks:
- Use ice-cold water to help bind the kebbeh mixture together.
- Wet your hands with cold water before shaping the kebbeh discs to prevent sticking.
- For a crispier texture, broil the kebbeh for the last 2-3 minutes of baking.
Storage instructions:
- Leftover kebbeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kebbeh in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebbeh on a platter garnished with fresh parsley and lemon wedges.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Hummus
- Tabouli salad
- Baba ghanoush
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Pita bread
Troubleshooting advice:
- If the kebbeh mixture is too dry, add a little more water.
- If the kebbeh discs are falling apart, add a little more bulgur wheat to the mixture.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Kebbeh Beiruty is a traditional Lebanese dish that originated in Beirut.
Flavor profiles:
- Savory
- Spicy
- Nutty
- Aromatic
Serving suggestions:
- Serve the kebbeh hot or at room temperature as an appetizer or main dish.
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Region: Lebanese