How to Kibbeh From the Lebanese Cuisine

Kibbeh, like tabbouleh, is one of the most typical Lebanese recipes. It is served grilled, baked, boiled in yogurt sauce or fried and....

How to Kibbeh From the Lebanese Cuisine Recipe
35 Steps
Ingredients
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Ref: soniafares32

Ref: soniafares32

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The kibbeh is the one of the traditional dishes in Lebanese cuisine. The basic recipe is the same for all dishes of kibbeh. But different spices are used in different regions

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Summary: kibbeh is a like a thick paste made from meat+ bulgur+spices. Meat can be beef or lamb. Bulgur can b yellowish or brownish and spices differ from one region to another.

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the oven baked kibbeh consists of 3 layers. 1st is kibbeh paste 1/2 cm thick. the second is a stuffing and the third is a kibbeh paste 1/2 cm. I use a rectangular mould 20x30cm. Bake 40 mins at 180 C

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this mix contributes to the  flavor of Lebanese recipes. It is worth the trouble  either to buy the mix on line or make your own. It is very simple. Refer to my guide Lebanese seven spices.

this mix contributes to the flavor of Lebanese recipes. It is worth the trouble either to buy the mix on line or make your own. It is very simple. Refer to my guide Lebanese seven spices.

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1st we prepare the paste 500 g of meat. .   Here I am using beef filet steak.

1st we prepare the paste 500 g of meat. . Here I am using beef filet steak.

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Put  meat in the food processor

Put meat in the food processor

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Add a bit of salt

Add a bit of salt

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Reduce meat to a paste

Reduce meat to a paste

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Like this

Like this

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Put in a bowl

Put in a bowl

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Cover with a cling film and put in the freezer for 1 hr

Cover with a cling film and put in the freezer for 1 hr

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250 g of fine Bulgur. Wash few times in cold tap water.  Strain Then put in the freezer 1 hr.   ingredients has to b very cold and it will be much simpler to grind bulgur to a finer texture.

250 g of fine Bulgur. Wash few times in cold tap water. Strain Then put in the freezer 1 hr. ingredients has to b very cold and it will be much simpler to grind bulgur to a finer texture.

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Add the very cold meat over the bulgur. And . Add ice water as the food processor is on. Continue until the desired consistency. It should b a  soft paste refrigerate them. Then prepare the stuffing

Add the very cold meat over the bulgur. And . Add ice water as the food processor is on. Continue until the desired consistency. It should b a soft paste refrigerate them. Then prepare the stuffing

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The stuffing is a mixture fried diced onions and fried diced meat + grilled pine seeds + cinnamon.

The stuffing is a mixture fried diced onions and fried diced meat + grilled pine seeds + cinnamon.

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Fry 2 onions in olive oil or ??? Ur choice

Fry 2 onions in olive oil or ??? Ur choice

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Put them on a kitchen towel to take out the extra oil

Put them on a kitchen towel to take out the extra oil

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Dice the meat. We need 150 g

Dice the meat. We need 150 g

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Fry the meat in little oil

Fry the meat in little oil

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Grilled pine seeds. You need 50 g more or less

Grilled pine seeds. You need 50 g more or less

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Stuffing ingredients. Mix

Stuffing ingredients. Mix

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Stuffing is ready

Stuffing is ready

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Take out the kibbeh paste  And divide it into 2 parts.

Take out the kibbeh paste And divide it into 2 parts.

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Grease the mould. Spread the first kibbeh paste layer. Put the stuffing and press it well until it sinks in the paste... Like above. Traditionally  round moulds are used.  Optional.

Grease the mould. Spread the first kibbeh paste layer. Put the stuffing and press it well until it sinks in the paste... Like above. Traditionally round moulds are used. Optional.

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A closer view

A closer view

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Add the third layer

Add the third layer

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It has to be cut like you would cut cooked brownies.  Here are series of fotos how I would do it

It has to be cut like you would cut cooked brownies. Here are series of fotos how I would do it

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When I arrive to the desired size. The I will  cut the kibbeh all the way to the bottom and run the knife around the edges.

When I arrive to the desired size. The I will cut the kibbeh all the way to the bottom and run the knife around the edges.

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Put 4 TBsp of clarified butter or olive oil. No worry.Once cooked you throw away the boiling  fat so z kibbeh will not absorb it. But it will not be shiny and would look dry. So it is a choice

Put 4 TBsp of clarified butter or olive oil. No worry.Once cooked you throw away the boiling fat so z kibbeh will not absorb it. But it will not be shiny and would look dry. So it is a choice

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Here it is cooked and I threw away all the fat. The result is like above. So the decision is yours.

Here it is cooked and I threw away all the fat. The result is like above. So the decision is yours.

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One presentation

One presentation

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Another suggestion. It depends on the  serving dishes one has.

Another suggestion. It depends on the serving dishes one has.

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Ingredients

500 Grams Meat 
250 Grams Bulgur fine 
2 Teaspoons Seven spices 
1 Teaspoon Cinnamon  
2 Teaspoons Salt 
Stuffing 
150 Grams Meat 
2 Onions diced 
50 Grams Pine seeds grilled 
½ Teaspoons Cinnamon  
½ Teaspoons Salt 
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