Easy stuffed kibbeh recipe - kibbeh balls without machine - how to make kibbeh at home - كبة مقلية скачать в хорошем качестве

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.