Difference between revisions of "Kibbeh recipe"
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|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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Serve with wedges of [[lemon]] or [[lime]], and though probably not authentic, [[sour cream and chive dip]] goes really well with this dish. | Serve with wedges of [[lemon]] or [[lime]], and though probably not authentic, [[sour cream and chive dip]] goes really well with this dish. | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | ''<span class="reviewTitle">Strange Balls!</span>'' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">These look a funny shape, but they taste pretty good.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 17:11, 10 June 2020
Kibbeh is a burghul dumpling stuffed with chopped meat and spices, common to the Middle East and surrounding countries.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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. "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.
Random recipe review
Strange Balls!
4/5
These look a funny shape, but they taste pretty good.
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https://www.cookipedia.co.uk/recipes_wiki/Kibbeh_recipe