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Kibbeh Print
Written by Ghinwa Alameen   
Wednesday, 21 April 2010 04:03

Kibbeh

A staple Syrian dish, very versatile that people eat it fried, roasted, grilled, cooked in different sauces or even raw.This recipe is for the basic Kibbeh dough. Click on the links for specific kibbeh recipes.

 

 

 

 

 

 

Ingredients

  • 1 pound fine burgul #1
  • 1pound very lean ground (minced) beef
  • 2 tablespoons mashed onion (optional)
  • 1/2 teaspoon Bharat (Syrian Spice Mix)
  • 1/2 teaspoon salt
Kibbeh

Directions

  1. Wash and drain the burgul and set aside for 30 minutes. You want it to absorb just enough water so it is soft (but not mushy). During this half an hour, sprinkle a couple of tablespoons of water over the burgul every 5-10 minutes. Remember, you do not want it to be soaked.
  2. Add all the ingredients to the burgul and mix well with your hands until all is incorporated very well. You might need to add little water to the dough if it is very thick
  3. Process the dough twice in a meat grinder using the medium setting. If you do not have a meat grinder, you can use a food processor.
  4. Cover the dough with a wet kitchen towel and set in the refrigerator until you are ready to use it..
  5. The dough can be used to make baked, fried, grilled, or cooked kibbeh. Check the links below for recipes.

Kibbeh bil sanieh (Baked Kibbeh Pie)

 

Comments (6)
  • Karla
    I have a question!
    I LOVE Syrian/Lebanese food and I make a good kibbeh myself, I prefer raw. But the one I am used to eat has mint (and is very common in Brazil to a point some think it is a Brazilian food, mind you...)
    Why yours doesn't have? I am so curious!
    Thank you a lot
    Karla
  • Ghinwa  - Mind and kibbeh
    Karla,
    We, too, add fresh mint to raw kibbeh, but not to cooked kibbeh. The above recipe is the base for cooked kibbeh varieties, but raw kibbeh has a totally different recipe that includes mint as you mentioned. Thanks for visiting my website :)
  • Laverne
    Thankyou for your wonderful recipes. The Kibbeh recipe calls for 1 lb. of Burgul, is this a dry pound or after the Burgul has water added?
  • Ghinwa  - Re:
    You're welcome, Laverne. The weight of burgul is for dry fine burgul before adding water.
  • Maral Khadjadorian  - Kibbeh
    Hi, I am looking for a kibbeh recipe, I am not sure exactly what it is called but my grandma used to make it. I know it had Burgul, flower (not sure if it had meat)and spices. You make it a round ball and push in with you thumb. After boiling water, you cook it for a while, at the mean time, you cook the garlik and tomatoe sauce with lemon I believe and pour it over the Kibbeh. If you happen to know what recipe I am talking about, I would appreciate it if you could please send it to me.

    Thank you very much!
    Maral
  • Ghinwa  - Re: Kibbeh Hamees
    Hi Maral,
    There are about 50 types of kibbeh. I think the one you are talking about is a variation of 'kibbeh Hamees كبة حميص'. People cook this kibbeh in many ways depending on their town/village or personal preferences. So just try to adapt it to approximate your grandmother's recipe.

    Start from the basic kibbeh dough (see above recipe). Shape in small round balls (1/2- 3/4 inch) if you want plain kibbeh, or bigger balls (1 1/2 inch) if you want stuffed kibbeh. For the stuffing, people use some or all of the following: ground beef, walnut, sumac, pomegranate seeds and molasses, parsley, and onion. From your description, I think you have the unfilled ones and your grandmother just made a small dent on it to give it a shape.

    To cook the kibbeh Hamees, you need to prepare a sauce. Start by Julienne cutting an onion and sauteing it with olive oil. Then add 2 cups of water and 6 oz of tomato paste. Add 2 tablespoons of pomegranate molasses, salt and pepper. Adjust to taste, and cook...
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Last Updated on Wednesday, 20 June 2012 21:14
 
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