Ingredients with Measurements:
- 1 pound ground beef
- 2 cups fine bulgur wheat
- 1 onion, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh parsley leaves, finely chopped
- 1/4 cup pine nuts
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup cold water
Special equipment needed:
- Food processor
- Large mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the bulgur wheat in cold water and drain well.
3. In a food processor, combine the ground beef, onion, mint, parsley, pine nuts, cinnamon, allspice, salt, and black pepper. Pulse until well combined.
4. Add the bulgur wheat to the food processor and pulse until the mixture is well combined and has a dough-like consistency.
5. In a large mixing bowl, knead the kibbeh dough with your hands until it becomes smooth and pliable.
6. In a small bowl, whisk together the vegetable oil, lemon juice, and cold water.
7. Grease a baking dish with some of the oil and lemon juice mixture.
8. Take a small portion of the kibbeh dough and form it into a ball. Flatten the ball into a thin disc, about 1/4 inch thick.
9. Place a spoonful of the oil and lemon juice mixture in the center of the kibbeh disc.
10. Fold the kibbeh disc in half, enclosing the oil and lemon juice mixture inside.
11. Use your fingers to seal the edges of the kibbeh, forming a football shape.
12. Repeat the process with the remaining kibbeh dough and oil and lemon juice mixture.
13. Arrange the kibbeh in the greased baking dish.
14. Bake the kibbeh for 30-35 minutes, or until golden brown.
15. Serve hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
Makes 12-14 kibbeh
Nutritional information:
Calories: 240
Fat: 16g
Carbohydrates: 14g
Protein: 10g
Sodium: 200mg
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Dried mint and parsley can be used instead of fresh.
- Walnuts or almonds can be used instead of pine nuts.
Variations:
- Kibbeh can be fried instead of baked.
- Kibbeh can be stuffed with a variety of fillings, such as ground lamb, spinach, or cheese.
Tips and tricks:
- Soak the bulgur wheat in cold water for 30 minutes before using it in the recipe.
- Use a sharp knife to cut the kibbeh into slices.
- Serve the kibbeh with a side of yogurt sauce.
Storage instructions:
- Kibbeh can be stored in an airtight container in the refrigerator for up to 3 days.
- Kibbeh can be frozen for up to 1 month.
Reheating instructions:
- To reheat kibbeh, place it in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Arrange the kibbeh on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh mint leaves
- Lemon wedges
- Parsley leaves
Pairings:
- Hummus
- Baba ganoush
- Tabouli salad
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Pita bread
Troubleshooting advice:
- If the kibbeh dough is too dry, add a little more water.
- If the kibbeh dough is too wet, add a little more bulgur wheat.
Food safety advice:
- Make sure the ground beef is fully cooked before using it in the recipe.
- Store the kibbeh in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Kibbeh is a traditional Lebanese dish that dates back to the 13th century.
Flavor profiles:
- Savory
- Spicy
- Nutty
Serving suggestions:
- Serve the kibbeh as an appetizer or main dish.
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Region: Lebanese