Full Version

Description :

Kibbeh or kibbe (also kubbeh) (Arabic كبة 'kibbeh or 'kubbah) is a family of Levantine dishes made of burghul, chopped meat, and spices. The best-known variety is a torpedo-shaped burghul shell stuffed with chopped meat and fried. Other varieties are baked, poached, or even served raw. They may be shaped into balls, patties, or flat.

Kibbeh is one of the most characteristic foods of Levantine cuisine particularly in area of Aleppo, but also in the rest of the Levant (Syria, Lebanon, Palestine, Israel, Jordan), the surrounding regions (Iraq, Turkey, Cyprus (koupes or koubes), the Arabian Peninsula, Armenia) and as far afield as Brazil, Colombia, and the Dominican Republic.

Kibbeh Recipe :

Serves: 4-6
Difficulty: hard
Prep & Cook time: 2 hours

2 lbs superfine ground beef or lamb sirloin
1 cup dry burgul No. 1
1 cup chopped onion
2 basil leaves
3 tbs Kibbeh seasoning
2 tsp salt

Stuffing:
1 lb ground beef or lamb
1 cups chopped onion
1/2 cup sliced almonds or pine nuts
1 tsp 7 spices
1 tsp salt
2 tbs olive oil

Kibbeh Seasoning:
1 tsp allspice
1 tsp ground cumin
1 tsp ground corriander
1 tsp nutmeg
1 tsp black pepper
1/2 tsp ground clove
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 tsp dried sage

For the Kibbeh dough, rinse the burgul in water and pour off the water but leave some excess for the burgul to soak up, let it sit for about 2 hours.  In a food processor combine the burgul, meat then remove.  Next in the food processor blend the onion, and basil, place  in the bowl with the burgul and meat.  Add the kibbeh seasoning and salt and kneed the ingredients until well combined for about 3 minutes.

For the stuffing, in a pan on medium heat add 2 tablespoons of oil then add the meat  and stir until mostly cooked, then add the onions, salt nuts and seasoning and cook until lightly browned and well combined.

Next you can shape the kibbeh into balls or footballs and stuff them with the stuffing and fry them in vegetable oil or make kibbeh in a baking pan and cook in the oven at 350-400 degrees for about 35-40 minutes or until golden brown.  Serve kibbeh with salad, yogurt or tzatziki yogurt and cuccumber sauce. Check out my video for better instructions on how to shape and present the kibbeh.

Have a question about this recipe? Find answers or ask questions on the DedeMed forum