Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kibbeh meatballs - kibbeh 'rass. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Kibbeh meatballs - kibbeh 'rass. The kibbeh dough is a mixture of finely ground meat and bulgur. In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions.
Kibbeh meatballs - kibbeh 'rass is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kibbeh meatballs - kibbeh 'rass is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kibbeh meatballs - kibbeh 'rass:
- Get - For the kibbeh dough:
- Prepare 500 g finely ground beef
- Prepare 1 1/2 cups fine bulgur
- Prepare 1 onion, finely chopped
- Make ready 1/4 teaspoon allspice
- Make ready 1/2 teaspoon cinnamon
- Make ready 1 teaspoon salt
- Take 5 basil leaves
- Make ready - For the stuffing:
- Make ready 250 g finely ground beef
- Prepare 2 onions, finely chopped
- Prepare 1 teaspoon pomegranate syrup, if available
- Prepare 1/4 cup pine nuts
- Get 1 teaspoon salt
- Get 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon pepper
- Prepare 1 tablespoon vegetable oil
- Take - For frying:
- Take 6 cups vegetable oil
In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions. Preparing stuffed kibbeh is an art! This is an easy step-by-step recipe to certainly amaze your guests! Kibbe refers to a variety of "meat balls" from the Middle East that are prepared with ground meat, cracked wheat and spices and that are either fried, baked, stewed, BBQ'd or, ehemm, eaten raw (Kibbe Nayyeh).
Steps to make Kibbeh meatballs - kibbeh 'rass:
- To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.
- 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. It is important to moisturize your hands in cold water as 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.
- Serve hot or at room temperature.
There are probably as many different ways of preparing and cooking Kibbe as there are ways to spell it: Kibbe, Kibbeh, Kibbi, Kubbeh, Kebbeh etc…and let's not. Make sure to grease the plate with a little olive oil, to keep the kibbeh from sticking. Remove with a slotted spoon and drain on paper towels. Remove with a slotted spoon and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease. Click Play to See This Recipe Come Together.
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