Kibbeh is an Arab oriental dish that Syria, Lebanon, Jordan, Palestine, and Iraq are famous for, and it differs somewhat from one country to another in terms of shape and taste and something in the methods of preparation, preparation, and presentation.
Kibbeh is generally prepared from bulgur, and fresh lean meat, where the pieces of meat are mixed with the washed and drained bulgur and placed in the stone jar and hammered with a wooden pestle until the meat mixes with the bulgur and mixes together and becomes like dough, which is taken and scraped and stuffed with minced and fried lamb meat mixed with nuts from almonds, walnuts or pine nuts then fry with ghee or oil and served to eat.
Among the delicious foods that hardly leave the Ramadan tables in particular, the famous kebeh, so what is the method of making kibbeh? Here is a collection of delicious recipes.
No one will disagree that kibeh is one of the delicious foods that everyone loves Whether you like it with yogurt, grilled or even raw kibeh, we will introduce you to the following on easy and simple recipes for preparing various types of kibeh.
Similar Recipe: Learn The Best 5 Types Of Kebab Recipes
Grilled Kibbeh
Ingredients
Instructions
- Soak the bulgur in a cup of cold water for 30-45 minutes.
- Using an electric grinder, mix the bulgur with pepper, salt, and a little onion, then chop the mixture well several times.
- Remove the bulgur paste mixture from the electric chopper and scrub it by hand for a few minutes.
- Prepare the filling by sautéing the onions and olive oil in a frying pan, then adding the ground meat, salt, pepper, and pomegranate molasses.
- Take small circular pieces of bulgur dough and put a little of the filling inside them, then close them tightly in the form of tablets.
- In an oven tray, spread the kibbeh discs with a little olive oil and put them in the oven until they are soft.
Kebbeh Labaniyeh
The Labaniyeh Kibbeh is rich in bulgur is one of the foods that are beneficial to your health if prepared in healthy ways. It is rich in fiber and many nutrients that protect you from constipation and help you feel full.
Recipe Card
Kibbeh Labanieh
Ingredients
Kibbeh ingredients
stuffing ingredients
Yogurt sauce ingredients
Instructions
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Fry the pine nuts a little on the fire with a spoon of ghee, then add the onion, minced meat, spices and salt and fry until the meat is done.
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In a large bowl, mix the washed and drained bulgur, semolina, grated onion, salt, meat and pepper paste (to taste).
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Rub the kibbeh dough with fingers moistened with cold water and add some water to it until it becomes softer.
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Pinch the kibbeh into balls and stuff each disk with the filling.
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Put the Yogurt on the stuffed kibbeh discs and the meat broth until they float to the surface.
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Strain the yogurt through a ribbon filter and add to it a tablespoon and a half of starch, dissolved in three quarters of a cup of water.
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Put the yogurt in a saucepan and cook over a medium heat with constant stirring until it boils.
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When the yogurt evaporates, reduce the fire and continue stirring for two minutes.
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Pour the yogurt over the kibbeh discs and the meat broth and leave it to boil a little over a low heat.
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Fry the crushed garlic and coriander in a tablespoon of ghee or butter, then add this seasoning to the yogurt and continue cooking the yogurt for an additional minute.
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Sprinkle dry mint on a plate of Kibbeh Labanieh and serve hot.
Vegan Kibbeh Nayeh
Recipe Card
Vegan Kibbeh Nayeh Recipe
Ingredients
Instructions
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Bring a large bowl, and add the bulgur to it.
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Take a food processor, put fresh mint and parsley in it, and chop it up a bit.
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Add the onions, continue to beat until smooth, use a wooden spoon to scrape the ingredients, and place them over the bowl of bulgur.
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Cut the tomatoes into halves, get rid of their seeds, and chop the tomatoes with the electric mixer with the red peppers.
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Beat the mixture several times until it is finely chopped, then add the ingredients and pour them into the bowl of the bulgur.
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Mix the bulgur with the rest of the ingredients, then add the salt, pepper, cinnamon, ground pepper, and dry mint, and mix them together.
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Add lemon juice and olive oil to the ingredients, and let the mixture rest for about an hour.
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Spread the kibbeh on a suitable plate or tray, use an inverted spoon to flatten its face, and decorate the top of it by making bumps.
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Leave the raw kibbeh without meat aside to cool at room temperature before serving, and drizzle with a little olive oil.
- Amount Per Serving
- % Daily Value *
- Total Fat 13.1g21%
- Sodium 448mg19%
- Potassium 271mg8%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Protein 4g8%
- Calcium 24%
- Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Kibbeh Bil Seniyeh
Recipe Card
Kibbeh bil Sanieh (Baked Kibbeh)
Ingredients
Kibbeh Dough Ingredients
Filling Ingredient
Kibbeh Ingredient
Instructions
For the kibbeh dough:
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Soak the bulgur in 100 ml (½ cup) cold water for 30 minutes.
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Add the onions, lemon peel, mint, salt, and black pepper to the bulgur and chop it with an electric chopper for one time.
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We add the meat to the mixture, add a little water to facilitate the mincing process, and chop it with an electric chopper two more times, then rub it a little with your hands.
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For the filling:
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Heat the oil in a frying pan and cook the onions until translucent, then add the meat and cook for 5 minutes.
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Add salt, white pepper, black pepper and ginger and stir for one minute.
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Remove the meat from the heat and add the walnuts, stirring, and set the mixture aside until it cools.
Prepare the kibbeh:
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Heat the oven to 200 degrees Celsius.
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We put food-grade nylon paper at the bottom of an oven tray.
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Take half the dough and stretch it until it takes the shape of the tray and becomes 4 mm thick.
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Grease your hands with water to facilitate the stretching process.
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Grease another baking tray with ½ tablespoon of ghee and flip the dough piece from the first baking tray onto it.
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Put food-grade nylon paper at the bottom of another oven tray and extend the second half of the dough until it takes the shape of the tray to become 4 mm thick.
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Distribute the filling on the face of the first dough, then turn the second dough over the filling.
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Cover the oven tray with food nylon paper, then press it gently with another oven tray, then remove the nylon paper.
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Put a tablespoon of safflower in a small bowl and mix it with a tablespoon of butter, then distribute the mixture on the face of the dough.
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Dip a knife in water, then cut the dough with it in the form of lozenges, distribute the roasted almonds on its surface, and place the tray in the preheated oven for 20 minutes.
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Take out the tray from the oven and decorate it.
Crunchy Fried Kibbeh nutritionist’s notes
- Prefer grilling and not frying to reduce calories.
- Fried kibbeh contains high levels of fat, calories and cholesterol, so please do not overeat, especially by patients with heart and arteries and those who are overweight.
- Bulgur may increase the symptoms of Irritable Bowel Syndrome because it contains insoluble fibres, so please pay attention to this and avoid excessive intake of fried kibbeh.
- Avoid eating fried kibbeh if you are allergic to gluten or suffer from celiac disease because it contains bulgur.
Fried kibbeh and diabetics
- Try to reduce the amount of fat in this dish by using less oil and choosing lean meat and not frying.
- Pay attention to the amounts of protein intake, which must be calculated for a diabetic patient, so as not to burden the kidneys.
- Calculate the portions of carbohydrates that bulgur gives you in proportion to your blood sugar levels.
Fried kibbeh and heart patients
- It is usually preferred for a heart patient to stay away from eating red meat in general and replace it with white meat such as chicken and fish.
- The meal is high in sodium, which is not suitable for diabetics.
Fried kibbeh and pregnant women
- Meat is a rich and important source for you during pregnancy, as it contains high-quality protein, iron, folic acid and many other minerals.
- The use of bulgur is good for you, because it is rich in dietary fiber that protects against constipation and contributes to a feeling of satiety.
Best 5 Kibbeh Types
Ingredients
Kibbeh ingredients
Ingredients for filling the kibbeh:
For frying
Instructions
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Wash the bulgur with water several times, then put it in a deep dish, immerse it in water, and leave it to soak for thirty minutes.
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Bring a meat grinder, install a disc with small holes, and place a bowl under the grinder.
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Bring some ice cubes.
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Chop both onions, meat, and bulgur in the meat mincer, adding ice cubes during the mincing of the kibbeh, so that the meat fibers are homogeneous and bonded with the rest of the ingredients until the kibbeh dough becomes soft.
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Chop the kibbeh dough a second time with a meat grinder.
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Put the kibbeh dough in the bowl of a mixer, add marjoram, pepper, and salt to the kibbeh dough, then install the stirring paddle.
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Run the mixer over the kibbeh dough and spices at a medium speed until the ingredients are homogeneous and get a smooth and homogeneous dough.
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Put the ghee in a medium-sized thick-bottomed saucepan, then put the saucepan over medium heat.
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Add the meat to the ghee and stir it with a wooden spoon until its water dries up.
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Add onions to the meat and saute it with the meat with a wooden spoon for a period of one to two minutes.
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Remove the pot from the heat, then add: pine nuts, sumac, meat spices, pepper, and salt to the meat and stir the mixture well.
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Bring a small bowl and put water and ice in it to use while shaping the kibbeh.
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Wet your hands with cold water, then take an amount of the kibbeh dough of the desired size, then shape it into a ball.
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Put your finger in the center of the ball, then wrapping the dough around the finger until a cavity is formed in the kibbeh dough ball, while wet the hand with water as much as needed.
The outer crust of the kibbeh dough must be thin -
Put a teaspoon of the filling inside the cavity in a ball of kibbeh dough, then lock the dough well on the filling and form the kibbeh in an oval shape with pointed ends.
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Put the kibbeh in a large plate, then repeat the rest of the dough in the same way until the amount of filling runs out.
frying instruction:
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Put an appropriate amount of oil in a deep frying pan, then place it on medium heat until the oil is well heated.
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Add the kibbeh tablets to the hot oil in batches and leave them for a few minutes, then turn them over on the other side and leave them until they acquire a golden color and a delicious crunch.
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Take out the crunchy kibbeh discs from the oil and put them in a serving dish, then serve them while hot.
- Amount Per Serving
- % Daily Value *
- Total Fat 23.9g37%
- Cholesterol 149mg50%
- Sodium 903mg38%
- Potassium 1237mg36%
- Total Carbohydrate 72.6g25%
- Dietary Fiber 18.4g74%
- Sugars 3.7g
- Protein 66.7g134%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
