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How To make Kibbee(Lamb and Bulgur)
NUT STUFFING:
1/2 c Coarsely ground lamb
1/3 c Pine nuts
1/8 ts Salt
Pepper 1 tb Butter or margarine
LAMB:
1/3 c Bulgur
1 lb Ground lean lamb
1/4 c Minced onion
1/8 ts Ground oregano
1 1/2 ts Salt
Pepper 2 tb Butter or margarine
Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat.
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
How To make Kibbee(Lamb and Bulgur)'s Videos
Kibbeh Nayyeh
4 tbsp burghul (washed & soaked)
300g fine kibbeh meat
1 1/2 tsp salt
1 tbsp kamoune spices
1 small birdseye chilli
1 small white onion
1 red capsicum
1 tbsp walnuts
2 sprigs mint leaves
2 sprigs basil leaves
In a food processor, add onion, capsicum, chilli, walnuts, mint & basil. Process until ingredients are cut up finely but not a paste.
In a large bowl, add this mixture to the meat with the burghul and all spices. Use your hands to combine and knead together like a dough. All ingredients should be well combined.
Shape and serve immediately with olive oil.
It is best eaten with Lebanese bread.
Purchase Kamouneh spices here:
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Easy stuffed kibbeh recipe - kibbeh balls without machine - how to make kibbeh at home - كبة مقلية
Kibbeh, also kubba and other spellings, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or served raw.
#kibbeh #kibbehballs #stuffedkibbeh
For the Kibbeh dough:
300 g beef, finely ground
2 cups (500g) fine bulgur
1 onion, finely chopped
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon salt
1 teaspoon paprika
For the Stuffing:
500 g lamb, ground
2 onions, finely chopped
1/2 (70g) cup toasted pine nuts
1 teaspoon salt
1 teaspoon all spice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
6 cups vegetable oil for frying
To prepare the stuffing: on a frying pan place the lamb meat and fry till it changes the color, add the chopped onions until tender. Add the rest of the stuffing ingredients and cook for 5 mins. Remove from heat and set aside.
Take the bulgur 500 g and add 500 ml a hot water. Cover it and let it soak the water for an 20-30 mins.
To prepare the kibbeh dough:
In a blander grind meat and onion for a dough together till the consistency is smooth.
Add to soaked bulgur spices and salt.
Combine together bulgur and meat mixture adding about 250 ml water more while mixing.In bowl, knead the dough for a few minutes.
Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. Use cold water while you work in order to give a smooth finish to the kibbeh.
Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
Kibbeh serves hot or at room temperature.
Kebbeh-کبہ | Meat stuffed Bulgur Recipe | Urdu/ hindi /Cooking With Bubbly
Kebbeh
Ground minced
Onion
Ground cumin
Ground coriander
Pine nuts
Salt
black pepper
Curry powder
Bulgur
Bulgur kebbe with red sauce -Iraqifoodkitchen English
Watch the bulgur kibbeh recipe on the link provided in the description box
Boiled bulgur kibbeh recipe - Iraqifoodkitchen English
Kibbeh Neye – Lamb and Bulgur Tartare | Joyce's Kitchen
Joyce cleaned and double ground a beautiful piece of leg of lamb to make a fresh dish of kibbeh neye, or lamb and bulgur tartare. The meat must be very lean, clean and fresh. It is best cleaned and ground by hand. This dish can also be made with beef, which Joyce has done when no lamb is available. It is served with olive oil, fresh onions and pita, and is eaten as a side dish or an appetizer.
EnJoy!
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