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Kibbeh Recipe (Kibbie)

Kibbeh are addictive nuggets with an out of this world taste and texture. Crispy shell outside with a succulent meaty filling inside. Literally a meat bonanza that everyone loves. Kibbeh recipe is an outstanding use of meat as it is simply stuffing meat with another meat. The bulgur is what makes this dish stands out from the ordinary kofta. Traditionally, its presence on the table meant only one thing: major celebration. it was otherwise too labor intensive not to mention costly. Get the nutritional information, printable recipe, and tips: https://amiraspantry.com/kibbeh/ _____________________________________ Ingredients For the shell: ▢1 pound (454g) #1 fine bulgur wheat, unwashed. ▢1 1/2 (360mL) cup cold water. ▢1/2 pound (227g) lean ground beef or lamb. (Note1). ▢1 1/2 teaspoon (10g) salt. or to taste. ▢1/2 - 1 teaspoon black pepper. ▢1/2 cup (100g) onion, diced. ▢1/2 cup + 2Tablespoons (180mL) water. For the filling: ▢2 Tablespoons (30mL) oil. (Note2) ▢1 cup (200g) onion, diced. ▢1 pound (454g) ground beef. ▢1 1/2 teaspoon (10g) salt. ▢1 teaspoon (3g) ground all spice. ▢1/2 teaspoon black pepper. ▢1 1/2 teaspoon (4g) paprika. ▢1/4 -1/3 cup toasted pine nuts optional. (Note3) ▢Iced water for shaping and forming. ▢Oil for frying. Instructions In a deep bowl, add bulgur and pour water over, cover and let it soak for 30 minutes. Make the filling: In a large skillet, over medium heat add oil and sauté onions until translucent. Add the ground meat and stir until it is browned. Add the seasoning, mix well. Turn heat off and stir in the pine nuts. Make the shell: Add the onion, ground beef, salt and pepper to the bulgur and combine well. Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water each time. Make sure to scrap down the sides of the bowl. Refrigerate the mixture for 30 minutes. Forming the Kibbeh: Fill a measuring cup with cold water and add some ice. Prepare a backing sheet and line it with parchment paper and set next to you. Lightly dip your hands int he cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball. Gently roll the ball into your left hand while pressing your index finger in a circular motion. Keep doing this until the hole is bigger make sure not to press too hard on the walls of the kibbeh so it will not break or tear. Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff. Close the end of the kibbeh by pinching the end together, make sure to dip your fingers in the iced water every now and then. Place the kibbeh on the baking sheet and continue until the whole batch is done. Cover and refrigerate or freeze until firm Frying the Kibbeh: In a deep frying pan add oil enough to cover the kibbeh when put in it. Heat oil on medium-high , between 355F-375F. (Note 8) Add frozen kibbeh, and be careful as the oil will be hot. Do not cram. Fry for almost 1 minute, may be a little bit more until the outside gets a nice light brown color. Turn heat down to 340 or medium and continue frying for 3-4 more minutes. Transfer the Kibbeh to a plate lined with paper towel. Raise heat again for 30 seconds before adding the next batch of kibbeh and fry as before. Continue until you are done with them all. Serve hot. _____________________________________ Thanks for watching! Don't forget to hit "LIKE," leave a COMMENT below, and SUBSCRIBE! Love the video? Share it! FACEBOOK:   / amiraspantry   INSTAGRAM:   / amiras_pantry   SUBSCRIBE to EMAIL: https://amiraspantry.com/subscribe/