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
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.
I have a question about how many pound of ground beef (including for the stuffing) in total we need?
thank you
mjeansmith
- My Kibbeh is sticky
|74.131.179.xxx
|2010-06-29 09:45:46
Dede, I got the burgul to the correct amount of stickiness, but after I added the meat, that mixture became too sticky to handle. Then after adding the onion and spices, it was very difficult to handle the mixture. What did I do wrong? Thanks for your tips on preparing an old family favorite using today's kitchen helpers! ...Jean
jules
- Kibbeh
|174.115.208.xxx
|2010-04-02 11:04:18
Dede you are amazing. We make kibbeh so very plain and we wanted the stuffing recipe that you are using and I saw how you make the little footballs. There are no words to describe to say thank you. There is a bakery around that makes those football kibbehs and makes them similar to you with that special stuffing. Now we can make our own in your way. Thanks again Dede and keep up the great work.
marcelle
|190.157.39.xxx
|2010-02-02 04:13:46
I am traveling to USA and would like to prepare raw kibbe, what is the name in englis of the meat I should use ? I like to grind the meat at home. Thanks
MrsHymanRoth
- Difference between using cream of rice/wheat and b
|98.250.77.xxx
|2010-01-16 12:43:17
I have many cookbooks and some have recipes that use burghl and others that use cream of rice or cream of wheat. Can you tell me what the difference is? I would like to bake them. Thank you so much.
Kibbeh (bulgur & meat balls) 
What did I do
Thanks for your tips on preparing an old family favorite