Kibbe

Kibbe or kibbeh (also kubbeh) is one of the most famous appetizer (Mezze) dishes of arabic food made of burghul, chopped meat, and spices. The best-known variety is a torpedo-shaped burghul shell stuffed with chopped meat and fried. Other varieties are baked, poached, or even served raw. They may be shaped into balls, patties, or flat.

Kibbe is one of the most characteristic foods of Syria, Lebanon, Palestine, and Jordan.

RAW KIBBE (KIBBE NAYEH) Recipe

Ingredients:

• 1/2 recipe: kibbeh mixture
  
• olive oil
• green onions
• fresh parsley.
  

Preparation:

• Prepare the kibbeh first using top round beef instead of lamb,if you want.
• Put the kibbeh into a 2-3 cm and press it.
• Put some oil on the top and garnish with fresh parsley.
• Eat it the very day it is prepared.

Baked Kibbe Recipe

Ingredients:

Filling 1

• 2 lbs round steak (or lamb), trimmed of fat and ground twice
• 1 cup bulgar wheat, medium grind
• 1/2 onion, grated
• 1/4 tsp black pepper
• 1/2 tsp salt
• dash cinnamon
  

Soak the bulgar wheat in water for 1/2 hour, drain well and add the meat. Mix very well. .

Filling 2

• 3/4 cup ground round
• 1/2 cup grated onions
• 1/2 cup pignola nuts
• dash cinnamon or allspice
  

Preparation:

• In a frying pan, saute the beef with the onions. Salt and pepper to taste; add a dash of either cinnamon or allspice.
• In a separate frying pan, saute the pignola nuts is a small amount of oil (corn or canola). When finished, combine the pignola nuts with the beef/onion and mix well.
• Now, take a baking pan and make three layers of the above fillings. Make the bottom layer 1/4" to 1/2" thick using Filling #1. Then make a middle layer 1/4"-1/2" thick using Filling #2. Finally make a top layer 1/4" - 1/2" thick using Filling #1.
• Cut into 1" x 1" squares while still in the pan. Brush the top of the kibbe with butter (optional). Bake for 30 minutes at 325 degrees. If you choose , you can brown the top at higher heat during the last 10 minutes of baking.

Kibbe Balls Recipe

Ingredients:

For the stuffing

• 90g unsalted Butter
• 60g pine nuts
• 500g Onions, finely chopped
• 200g finely minced Lamb, (from the leanest part of the leg)
• 2 tsp ground Cinnamon
• 2 tsp Lebanese 7 spice mixture or ground allspice
• 1/2 tsp finely ground black pepper
• pinch Salt
  

For the kibbe

• 200g fine Bulgur wheat
• 1 medium onion, peeled and quartered
• 500g finely minced Lamb, (from the leanest part of the leg)
• 2 tsp ground Cinnamon
• 2 tsp Lebanese 7-spice mixture or ground allspice
• 1/2 tsp finely ground black pepper
• pinch Salt
• melted Butter, for brushing
  

Preparation:

1. For the stuffing: melt the butter in a deep frying pan and gently fry the pine nuts over a medium heat until golden brown. Remove with a slotted spoon and set aside.
2. Fry the onions in the same pan until soft and translucent. Add the minced lamb and cook until it loses all traces of pink, mashing and stirring with a spoon or fork so that it does not form lumps.
3. Take off the heat and season with the cinnamon, spice mix, pepper and salt. Stir in the pine nuts and set aside.
4. For the kibbe: wash the bulgur in several changes of cold water and drain well.
5. Put the onion in a food processor and pulse until finely chopped. Add the meat and process until well combined. Add the bulgur and pulse a few times to mix. Transfer to a bowl and add the cinnamon, spice mix, pepper and salt.
6. Have a bowl of lightly salted water to hand. Mix the kibbé until the spices are well incorporated, using your hand and dipping it into salted water every now and then to moisten. Knead the meat mixture for about 3 minutes until you have a smooth paste. Taste and adjust the seasoning if necessary.
7. Divide the kibbe into 20 balls, each the size of a large plum. Lightly moisten your hands and place a meat ball in the cup of one hand. With the index finger of your other hand burrow a hole into the meat ball while rotating it - to make the hollowing out easier and more even. You should end up with a thin shell resembling a topless egg. Take care to avoid piercing it.
8. Spoon 1 ½ - 2 teaspoons of stuffing into the meat shell, gently pushing it in with your fingers. Pinch the open edges together then cup your free fingers over the top and shape into a ball with slightly pointed ends. Lay out on a non-stick baking sheet.
9. Preheat the oven to 180C/gas 4.
10. Brush the kibbe balls with melted butter and bake for 20-25 minutes, or until crisp and lightly golden. Serve hot, warm or at room temperature.