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{{#seo:
|title=Kibbeh recipe Accompaniments from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#onion #kibbeh #beef #burghul #kibbehrecipe #deepfry #fry #whitecumin #deepfrying #foodprocessor #browned
|hashtagrev=032020
|description=Kibbeh is a burghul dumpling stuffed with chopped meat and spices, common to the Middle East and surrounding countries
}}

[[Kibbeh]] is a [[burghul]] dumpling stuffed with chopped [[meat]] and [[spices]], common to the Middle East and surrounding countries.

{{recipesummary
|TotalCalories = 4376
|PortionCalories = 437
|DatePublished=23rd October 2012
|Author=JuliaBalbilla
|ImageComment = Kibbeh with mint
|Servings = Serves 10 - Makes about 20 [[kibbeh]]
|Difficulty = 3
|TotalTime = 1 hour
|PrepTime = 40 minutes
|CookTime = 20 minutes
|Image = [[Image:Kibbeh with mint.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Strange Balls!''

4/5 

These look a funny shape, but they taste pretty good.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| '''''For the shells:'''''
| 250 g (8 oz) [[burghul]] (cracked wheat)
| 500 g (1 lb) minced [[beef]]
| 1 [[onion]], roughly chopped
| [[Salt]] and [[freshly ground black pepper]]
| '''''For the filling:'''''
| 1 [[onion]], finely chopped
| 2 tablespoons [[sunflower oil]]
| 2 tablespoons [[pine-nuts]]
| Good pinch of freshly ground [[white cumin]] seeds
| 500 g (1 lb) minced [[beef]]
| [[Salt]] and [[freshly ground black pepper]]
| [[Oil]] for [[deep frying]]
}}
===Method===

{{RecipeMethod
| '''''For the shells:'''''
| Soak the [[bulghar]] 20 minutes in cold water, then drain or press dry in a cloth.
| Blend the [[meat]], [[onion]], [[salt]] and [[pepper]] in a [[food processor]]
| Process a second time, with the [[bulgar]] until the mixture can be worked like a [[dough]]
| Finish by hand kneading for a few minutes
| '''''For the filling:'''''
| In a [[frying pan]], toast the [[pine-nuts]] until they are golden brown
| Add the [[oil]] and [[fry]] the [[onions]] until translucent and soft
| Add the [[meat]], [[salt]] and [[pepper]] and cook until the meat is [[browned]]
| '''''Assembly:'''''
| Take an egg-sized portion of the shell mixture and roll into a ball
| Poke a hole in it with your finger and enlarge the hole to make a tiny container
| Press some stuffing into the hole and pinch the top to make a seal. They should be 'pointy' at each end. "[[kibbeh|Lebanese torpedoes]]
| [[Deep fry]] in small batches until golden brown
| Drain on kitchen towel and serve hot.
}}
===Serving suggestions===

Serve with wedges of [[lemon]] or [[lime]], and though probably not authentic, [[sour cream and chive dip]] goes really well with this dish.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Grain and bean recipes]]
[[Category:Lebanese recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Middle Eastern recipes]]
[[Category:North African recipes]]
[[Category:Spicy recipes]]
[[Category:Snacks and light bites]]
[[Category:Deep fried]]

<code 'hashtagrev:12032020'>[[Special:Search/onion|#onion]] [[Special:Search/kibbeh|#kibbeh]] [[Special:Search/beef|#beef]] [[Special:Search/burghul|#burghul]] [[Special:Search/kibbehrecipe|#kibbehrecipe]] [[Special:Search/deepfry|#deepfry]] [[Special:Search/fry|#fry]] [[Special:Search/whitecumin|#whitecumin]] [[Special:Search/deepfrying|#deepfrying]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/browned|#browned]]
</code>

Kibbeh recipe - Revision history

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