Kibbeh: A Flavorful Middle Eastern Delight Packed with Bulgur Wheat and Spiced Meat

Kibbeh: A Flavorful Middle Eastern Delight Packed with Bulgur Wheat and Spiced Meat

Kibbeh is a traditional Middle Eastern dish that combines bulgur wheat and spiced ground meat, typically lamb or beef. It is known for its unique shape and rich, aromatic flavors. This dish can be enjoyed as an appetizer, main course, or even a snack. Kibbeh can be prepared in various ways, such as fried, baked, or served raw (kibbeh nayyeh). Below, find a detailed recipe for making classic fried Kibbeh.

Ingredients:

• 1 cup fine bulgur wheat
• 1 cup water
• 1 pound ground lamb or beef
• 1 large onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Prepare the Bulgur: Rinse the bulgur wheat under cold water. Place it in a bowl and add 1 cup of water. Let it soak for 30 minutes until the bulgur is soft. Drain any excess water.
2. Prepare the Filling: In a skillet, cook half of the finely chopped onion in a bit of oil over medium heat until softened. Add the ground meat, breaking it up with a wooden spoon, and cook until browned. Add in the pine nuts, parsley, ground allspice, cumin, cinnamon, salt, and pepper. Mix well and set aside to cool.
3. Prepare the Kibbeh Shell: In a large bowl, combine the soaked bulgur wheat with the remaining uncooked ground meat and onion. Season with salt, pepper, and a bit of ground allspice if desired. Mix thoroughly, kneading the mixture until it forms a dough-like consistency.
4. Shape the Kibbeh: Take a small amount of the bulgur-meat mixture in your hand and form it into an oval or football shape. Make an indentation in the center with your thumb and stuff it with about a tablespoon of the meat filling. Pinch the edges to seal and shape it into a smooth oval.
5. Fry the Kibbeh: Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully lower the kibbeh into the hot oil, a few at a time, and fry until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
6. Serve: Kibbeh is best enjoyed hot and can be served with a side of fresh vegetables, yogurt sauce, or a squeeze of lemon juice. Enjoy!

The source of the article is from the blog oinegro.com.br