KIBBEE LEBANESE STYLE
Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Provided by MikeP
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 g
LEBANESE KIBBEH
Make and share this Lebanese Kibbeh recipe from Food.com.
Provided by Nermine
Categories Lunch/Snacks
Time 1h
Yield 1 12 pieces, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- first soak the burghul in water for 20 minutes.
- then drain and let dry for about 30 minutes
- filling:.
- heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
- outer shell:.
- meanwhile put the ground meat in a food processor and work it until it's soft.
- you can use a mortar and pestol if you have one around.
- then add the burghul and minced onion to the meat.
- and mix it with your hands.
- divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
- then deep fry into vegtable oil until it's brown in color.
Nutrition Facts : Calories 1611.6, Fat 149.9, SaturatedFat 28.2, Cholesterol 163.8, Sodium 1899.1, Carbohydrate 20.1, Fiber 4.8, Sugar 2.3, Protein 50.3
KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
LEBANESE KIBBEH IN A TRAY
Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of kibbeh in the making.
Provided by Steve P.
Categories Lamb/Sheep
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Select lamb from loin of the animal.
- Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
- Remove meat from mortar when it becomes pasty.
- Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp.
- Combine meat and onion and pound together until very smooth.
- Wash bulghur well in running water but do this quickly so that it does not soften.
- Press to remove water.
- Knead bulghur and meat with the hands.
- Pound together in mortar.
- Add salt to taste.
- Dip mallet in ice water occasionally to keep meat moist and smooth.
- Properly prepared kibbeh must be pounded at least an hour.
- Then it is ready to be eaten as it is, or cooked in a variety of ways.
- Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder.
- Grind onion twice.
- Grind onions with meat once.
- Combine washed bulghur with meat-onion mixture.
- Knead well, seasoning with salt and pepper.
- Grind this mixture three times adding a tablespoon of ice water to keep it smooth.
- To make stuffing: Heat fat.
- Fry chopped onions in it until soft.
- Add meat and fry until lightly browned.
- Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely.
- Season with salt, pepper and cinnamon.
- Pour off excess fat.
- To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan.
- Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
- Cover this evenly with with a layer of stuffing.
- Top with a second layer of kibbeh slightly thicker than the first.
- Score into diamond shapes with a sharp knife.
- Pour one cup melted samneh or butter over all.
- Bake in moderate oven about 20 minutes, or until well browned.
- Serve hot or cold.
More about "lebanese kibbeh recipes"
KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
From simplyleb.com
5/5 (5)Category AppetizerCuisine LebaneseTotal Time 1 hr 35 mins
- Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
- Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
- Using your hands, knead the soaked bulgur for a few minutes, until all mashed together. Add the extra lean ground beef, kammouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH}
From feelgoodfoodie.net
Ratings 81Servings 8Cuisine Arabic, Lebanese, Middle EasternCategory Main Course, Main Dish
- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
- Preheat oven to 400°F degrees and grease a 14-inch round baking dish with olive oil; set aside.
HOMEMADE LEBANESE KIBBEH FRIED BEEF CROQUETTE RECIPE
From dobbernationloves.com
5/5 (2)Total Time 1 hr 30 minsCategory AppetizerCalories 171 per serving
- In a mixing bowl, soak the bulgur in cold water for 30 minutes. Discard the water and rinse the bulgur. Set aside.
- Heat 1 tbsp olive oil in a skillet. Fry the onion until golden brown then add the ground beef. Cook over medium heat, stirring until the meat is fully cooked 5-7 minutes.
HOW TO MAKE KIBBEH: LEBANESE BAKED KIBBEH RECIPE
From masterclass.com
2.3/5 (28)Category SideCuisine LebaneseTotal Time 1 hr 20 mins
- 2. Make the filling. In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 4 minutes. Set aside the toasted pine nuts. In a large skillet over medium-high heat, combine butter and olive oil. When the butter has melted, reduce heat to medium and add onions. Sauté until translucent, about 5 minutes. Add the ground lamb and stir with a wooden spoon to break up any clumps. Cook until lamb is no longer pink, about 6 minutes. Remove from heat and add toasted pine nuts, lemon juice, cinnamon, allspice, pepper, and salt. Stir to combine and adjust seasoning to taste. Set filling aside.
- 3. Make the base. Soak the bulgur for 15 minutes. Meanwhile, use a food processor to process onion quarters until finely minced. Add lamb, cinnamon, allspice, pepper, and salt and process until fairly smooth. Transfer the meat mixture to a large bowl. Fill a small bowl with cold water and a pinch of salt. Drain bulgur, then add to the meat mixture. Use your hands to knead the meat mixture together with the bulgur until smooth, about 3 minutes. Rinse your hands in the salted water occasionally to help moisten the kibbeh.
- 4. Butter an 8x11-inch baking dish. Rinse your hands in the salted water, then use your wet hands to divide the base mixture in half. Press half of the base mixture into the baking dish to coat the bottom.To make the process easier, pinch off small chunks of base, flatten them with your palms, and place them in the dish. The base mixture should be about ½ an inch thick.
A SIMPLE KIBBEH RECIPE - THE SPRUCE EATS
From thespruceeats.com
KIBBEH RECIPE TUTORIAL - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEBANESE FOOD: 12 TRADITIONAL DISHES TO EAT - CHRISTINE …
From christineabroad.com
LEBANESE KIBBEH WITH LEMON TAHINI RECIPE - FOOD …
From foodrepublic.com
LEBANESE KIBBEH BALLS {AUTHENTIC RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
LEBANESE RAW KIBBE RECIPE - KIBBEH NAYYEH - MAMA’S …
From mamaslebanesekitchen.com
BAKED KIBBEH (KIBBEH BIL SAYNEEYE) RECIPE | LEBANESE …
From sbs.com.au
KIBBEH BIL SANIEH (BAKED KIBBEH) - SIMPLY LEBANESE
From simplyleb.com
KIBBEH - WIKIPEDIA
From en.wikipedia.org
SALMA HAYEK'S LEBANESE KIBBEH | JAMIE OLIVER RECIPES
From jamieoliver.com
BAKED KIBBEH (KIBBEH BIL SAYNEEYEH) RECIPE : SBS FOOD
From sbs.com.au
KIBBEH | TRADITIONAL SNACK FROM LEBANON | TASTEATLAS
From tasteatlas.com
30 BEST LEBANESE FOODS (WITH PICTURES!) - CHEF'S PENCIL
From chefspencil.com
KIBBEH NAYYEH - TRADITIONAL SYRIAN RECIPE | 196 FLAVORS
From 196flavors.com
KIBBEH LABANIEH LEBANESE RECIPE - YOUTUBE
From youtube.com
KIBBEH NAYYEH: THE ICONIC “ARAB TARTAR” DISH OF THE LEVANT
From arabamerica.com
LEBANESE KIBBEH RECIPES BY ZAATAR AND ZAYTOUN - LEBANESE FOOD …
From zaatarandzaytoun.com
LEBANESE FRIED KIBBEH BALLS - THE MATBAKH
From thematbakh.com
LEBANESE FOOD: 20 MUST-TRY DISHES IN LEBANON | WILL FLY FOR FOOD
From willflyforfood.net
KIBBEH KBEKIB- JULIE TABOULIE RECIPES
From julietaboulie.com
10 MOST POPULAR LEBANESE DISHES - TASTEATLAS
From tasteatlas.com
KIBBEH RECIPE (BAKED OR FRIED) + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
KIBBEH NAYEH , A DELICIOUS LEBANON MEAL | EPERSIANFOOD
From epersianfood.com
TRADITIONAL GRILLED KIBBEH RECIPE: KIBBEH MISHWIYYEH - MAMA'S …
From mamaslebanesekitchen.com
LEBANESE FOOD – 37 TRADITIONAL LEBANESE DISHES
From theworldskitchens.com
LEBANESE KIBBEH (VEGETARIAN KIBBEH) - PLANT BASED FOLK
From plantbasedfolk.com
KIBBEH IN YOGURT - TASTE OF BEIRUT
From tasteofbeirut.com
11 BEST LEBANESE FOOD TO DELIGHT YOUR TASTE BUDS & SENSES
From myholidays.com
LEBANESE FOOD CULTURE: 9 DISHES TO TRY OUT IN LEBANON
From jtgtravel.com
LEBANESE KIBBEH (KIBBEH BIL SANIEH) - COOKIN' WITH MIMA
From cookinwithmima.com
KIBBEH BIL SANIEH (BAKED KIBBEH)-THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
LEBANESE KIBBEH BALLS- THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
CLASSIC LEBANESE KIBBEH - ANNA IN THE KITCHEN
From annainthekitchen.com
KIBBE RECIPE BY ZAATAR AND ZAYTOUN LEBANESE FOOD BLOG
From zaatarandzaytoun.com
KIBBEH (LEBANESE BEEF CROQUETTES) - OLIVIA'S CUISINE
From oliviascuisine.com
KIBBEH TARTARE, LEBANESE-STYLE (FRAKEH) - TASTE OF BEIRUT
From tasteofbeirut.com
KIBBEH - EVA'S LEBANESE COOKING BLOG
From evaslebanesecooking.com
KIBBEH RECIPE (LEBANESE) FROM A CEDAR SPOON
From acedarspoon.com
You'll also love