Lebanese Kibbeh Recipes

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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



Kibbee Lebanese Style image

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

½ cup bulgur
½ cup hot water
½ teaspoon dried mint
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

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



Lebanese Kibbeh image

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

1 lb lean ground beef
1 large red onion, minced
1/2 cup bulgur
1 tablespoon salt
1 teaspoon pepper
1 lb lean ground beef
1/2 cup pine nuts
2 tablespoons ghee or 2 tablespoons margarine
1/2 cup sultana (optional)
salt and pepper
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup water
2 cups vegetable oil

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



Kibbeh with Yogurt-Garlic Sauce (Lebanon) image

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.

1 1/2 cups fine bulgur wheat
1/2 pound ground beef
3/4 cups finely chopped yellow onions
1/3 cup pine nuts, lightly toasted
3/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
1 1/2 pounds ground beef
1 1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2 1/4 teaspoons salt
1 1/2 teaspoons ground black pepper
Chopped parsley, garnish
Yogurt Garlic Sauce, recipe follows
1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt

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



Lebanese Kibbeh in a Tray image

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.

2 1/2 cups cubed tender lamb
2 cups bulgur (crushed wheat)
2 medium onions
2 teaspoons salt (to taste)
1/2 teaspoon pepper
ice water
1 cup ground beef
1 cup chopped onion
1/2 cup pine nuts
1/2 cup cooking fat
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon (optional)

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