Ingredients with Measurements:
- 1 pound ground beef
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium saucepan
- Slotted spoon
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, pulse the onion until finely chopped.
3. In a large mixing bowl, combine the ground beef, bulgur wheat, chopped onion, cinnamon, allspice, salt, and black pepper. Mix well with your hands.
4. Shape the mixture into small balls, about the size of a golf ball.
5. In a medium saucepan, heat the olive oil over medium-high heat. Add the pine nuts and cook until golden brown, about 2-3 minutes.
6. Using a slotted spoon, remove the pine nuts from the pan and set aside.
7. Add the kibbeh balls to the pan and cook until browned on all sides, about 5-7 minutes.
8. Remove the kibbeh balls from the pan with a slotted spoon and set aside.
9. In a small bowl, whisk together the yogurt, garlic, mint, and parsley.
10. To serve, place the kibbeh balls on a platter and pour the yogurt sauce over them. Sprinkle with the toasted pine nuts.
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 17g
- Protein: 27g
- Sodium: 500mg
- Sugar: 5g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Walnuts or almonds can be substituted for pine nuts.
- Dried mint and parsley can be substituted for fresh.
Variations:
- Add chopped dried apricots or raisins to the kibbeh mixture for a sweet and savory twist.
- Serve the kibbeh balls with a side of hummus and pita bread.
Tips and tricks:
- Wet your hands with cold water before shaping the kibbeh balls to prevent the mixture from sticking to your hands.
- Make sure the pine nuts are toasted before adding the kibbeh balls to the pan to prevent them from burning.
Storage instructions:
- Store leftover kibbeh balls and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kibbeh balls in a 350°F oven for 10-15 minutes or until heated through. Reheat the yogurt sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the kibbeh balls on a bed of lettuce or arugula for a pop of color.
- Garnish with additional chopped fresh herbs.
Garnishes:
- Toasted pine nuts
- Chopped fresh herbs
- Lemon wedges
Pairings:
- Serve with a side of tabbouleh salad for a fresh and light meal.
- Pair with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Couscous salad
Troubleshooting advice:
- If the kibbeh balls are falling apart in the pan, try adding a beaten egg to the mixture to help bind it together.
Food safety advice:
- Make sure the kibbeh balls are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Kibbeh is a traditional Middle Eastern dish made with ground meat and bulgur wheat. It is often shaped into balls or patties and fried or baked.
Flavor profiles:
- The kibbeh balls are savory and spiced with cinnamon and allspice, while the yogurt sauce is tangy and refreshing with garlic and fresh herbs.
Serving suggestions:
- Serve as an appetizer or main course with a side salad.
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Region: Lebanese