Ingredients with Measurements:
- 1 pound ground beef
- 1 cup bulgur wheat
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 cup ice water
- 1/4 cup pine nuts
- 1/4 cup vegetable oil
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Soak the bulgur wheat in cold water for 30 minutes.
2. Drain the bulgur wheat and squeeze out any excess water.
3. In a food processor, pulse the onion until finely chopped.
4. In a large bowl, mix together the ground beef, bulgur wheat, onion, salt, allspice, cinnamon, and black pepper.
5. Gradually add the ice water to the mixture, kneading with your hands until it becomes a smooth dough.
6. In a separate pan, toast the pine nuts in vegetable oil until golden brown.
7. Preheat the oven to 375°F.
8. Grease a baking dish with vegetable oil.
9. Take a small portion of the dough and shape it into a ball.
10. Use your fingers to create a hole in the center of the ball, making a pocket.
11. Stuff the pocket with a few toasted pine nuts and seal the dough around it, forming an oval-shaped kibbeh.
12. Repeat the process until all the dough is used up.
13. Place the kibbeh in the greased baking dish and bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
Makes 12-15 kibbeh
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 200mg
Total carbohydrates: 13g
Dietary fiber: 2g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Walnuts or almonds can be used instead of pine nuts.
Variations:
- Kibbeh can also be fried instead of baked.
- Kibbeh can be made into a soup by adding it to a broth with vegetables.
Tips and tricks:
- Make sure to squeeze out any excess water from the bulgur wheat to prevent the kibbeh from falling apart.
- Wet your hands with cold water when shaping the kibbeh to prevent the dough from sticking to your hands.
- To make the kibbeh spicier, add a pinch of cayenne pepper to the mixture.
Storage instructions:
- Kibbeh can be stored in an airtight container in the refrigerator for up to 3 days.
- Kibbeh can also be frozen for up to 3 months.
Reheating instructions:
- To reheat kibbeh, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve kibbeh on a platter with a side of yogurt sauce and fresh herbs.
Garnishes:
- Fresh parsley or mint leaves can be used as a garnish.
Pairings:
- Kibbeh pairs well with a side of tabbouleh salad or hummus.
Suggested side dishes:
- Tabbouleh salad
- Hummus
- Baba ghanoush
Troubleshooting advice:
- If the kibbeh dough is too dry, add a little more ice water.
- If the kibbeh falls apart while baking, try adding more bulgur wheat to the mixture.
Food safety advice:
- Make sure to cook the kibbeh to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- Kibbeh has a savory and slightly spicy flavor, with a crunchy texture from the toasted pine nuts.
Serving suggestions:
- Serve kibbeh as an appetizer or main dish with a side of salad or hummus.
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Region: Middle Eastern