How to Kibbeh From the Lebanese Cuisine

by Sonia Fares/سونيا فارس /Соня фарис

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

Supplies

  • 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
  • Instructions

    Step 1

    Ref: soniafares32

    Step 2

    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

    Step 3

    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.

    Step 4

    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

    Step 5

    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.

    Step 6

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

    Step 7

    Put meat in the food processor

    Step 8

    Add a bit of salt

    Step 9

    Reduce meat to a paste

    Step 10

    Like this

    Step 11

    Put in a bowl

    Step 12

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

    Step 13

    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.

    Step 14

    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

    Step 15

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

    Step 16

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

    Step 17

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

    Step 18

    Dice the meat. We need 150 g

    Step 19

    Fry the meat in little oil

    Step 20

    Grilled pine seeds. You need 50 g more or less

    Step 21

    Stuffing ingredients. Mix

    Step 22

    Stuffing is ready

    Step 23

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

    Step 24

    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.

    Step 25

    A closer view

    Step 26

    Add the third layer

    Step 27

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

    Step 28

    Step 29

    Step 30

    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.

    Step 31

    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

    Step 32

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

    Step 33

    One presentation

    Step 34

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

    Step 35