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- Syrian Stuffed Kibbeh
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PrintSYRIAN STUFFED KIBBEH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Kibbeh-Wash Bulghur and soak in cold water atleast for two Hours,squeeze it dry in a clean teatowel.
- Grate onion in food processor, add meat, bulghur and Seasonings ,mix it to a paste like consistency.
- Filling-To make the filling, saute the onion and pine nuts in the butter.
- When they turn golden brown, add meat and all spices to the pan, cook lightly until the meat colour changes.
- Add salt and pepper and mix well. While this cools, prepare the kibbeh shells.
- Break off a lump the size of a small egg, and cupping it in your palm, make a hole in the centre with your finger.
- Mould the paste around your finger, working up and down and round, if the paste breaks, use moistened hands to stick it together again.
- Now fill each egg shaped kibbeh with a little stuffing. Seal the edges by wetting with iced water.
- As each kibbeh is made, set it aside on a tray (you can prepare them in advance and chill them).
- Heat a deep frying pan with enough oil to cover the kibbeh.
- When the oil is sizzling, drop them in and cook on a high heat, turning frequently until they turn rich brown but the filling remains juicy.
- Drain on kitchen paper and serve either hot or cold, with a selection of dips and salads.
INGREDIENTS
Kibbeh
- 75 grams cracked wheat (Bulghur)
- 2 medium Onions
- 500 grams minced beef
- Pinch of paprika
- Salt & freshly Grond black pepper
- Cayenne pepper to sprinkle
- 75 ml Cooking oil for frying
Filling
- 1 medium onion, finely diced
- 25 grams pine nuts
- About 50 grams butter
- 250 grams finely minced lamb
- ½ teaspoon ground allspice
- Freshly ground black pepper and Salt
5 comments for “Syrian Stuffed Kibbeh”
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