Kibbeh, a cornerstone of Levantine cuisine, is far more than just a dish; it's a culinary experience. This versatile dish, made from bulgur wheat and finely ground meat, boasts a remarkable range of textures and flavors, depending on the preparation. From the crispy-fried exterior of kibbeh nayyeh to the tender, slow-cooked heart of a baked kibbeh, each variation offers a unique taste sensation. The subtle spice blends and aromatic herbs used often include mint, parsley, and onions, reflecting the vibrant culinary heritage of Lebanon and neighboring countries. Understanding the nuances of kibbeh preparation unlocks a world of delicious possibilities.
This recipe focuses on creating a perfectly crispy-fried kibbeh with a flavorful, succulent stuffing. We’ll guide you through each step, from preparing the bulgur to achieving that golden-brown, satisfying crunch. Ready to embark on a culinary journey? Let's get started with our step-by-step guide to making unforgettable Lebanese kibbeh.
Tools Needed
- Pan
- Bowl
- Meat grinder (possibly)
- Tissue paper
Ingredients
- Mutton
- Gurukul 512 sugar
- Water
- Fat-free meat
- Mashed prawns: 150 grams
- Milk powder
- Green chili powder
- Peas
- Hunger (presumably spices): 50 grams
- Cocoa milk powder: 1 spoon
- Red chili powder: 1 spoon
- Black pepper
Step-by-Step Instructions
Step 1. Prepare the Kibbeh Filling
- Prepare the meat mixture. Mix mutton with Gurukul 512 sugar and water. Let it dry.
- Grind the fat-free meat.
- Add 150 grams of mashed prawns to the meat mixture.
- Add milk powder, green chili powder, and spices to taste.
- Mix the meat thoroughly until all ingredients are evenly distributed.
- Heat a pan, add peas, and let it heat slightly.
- Add the meat mixture to the pan after slightly cooling it down.
- Add 50 grams of hunger (spices) and mix well.
- Add cocoa milk powder and mix thoroughly.
- Add red chili powder and mix until the desired consistency is reached.
- Add black pepper and cook for 5 more minutes.
- Remove the mixture from the heat and let it cool.
Step 2. Mix and Season the Meat
- Prepare the meat mixture. Mix mutton with Gurukul 512 sugar and water. Let it dry.
- Grind the fat-free meat.
- Add 150 grams of mashed prawns to the meat mixture.
- Add milk powder, green chili powder, and spices to taste.
- Mix the meat thoroughly until all ingredients are evenly distributed.
- Add 50 grams of hunger (spices) and mix well.
- Add cocoa milk powder and mix thoroughly.
- Add red chili powder and mix until the desired consistency is reached.
- Add black pepper and cook for 5 more minutes.
Step 3. Cook the Filling
- Heat a pan, add peas, and let it heat slightly.
- Add the meat mixture to the pan after slightly cooling it down.
- Add black pepper and cook for 5 more minutes.
- Remove the mixture from the heat and let it cool.
Step 4. Shape and Fry the Kibbeh
- Wet your hands, take a portion of the mixture, and shape it into an oval, leaving the center open.
- Fry the Kibbeh until golden brown.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Don't make the Kibbeh too thick.
- Keep the flame medium while frying.
Nutrition
- N/A
FAQs
1. Can I use quinoa instead of bulgur wheat?
While you can experiment, quinoa will result in a different texture and flavor profile. Bulgur is traditional and crucial for the right kibbeh consistency. It's best to stick with bulgur for an authentic kibbeh.
2. How do I prevent my kibbeh from falling apart while frying?
Ensure the bulgur is properly soaked and finely ground. Don't overfill the kibbeh shells, and gently form them. Fry in batches at medium heat to avoid overcrowding the pan and ensure even cooking.
Your delicious, crispy-fried kibbeh is now ready to be enjoyed! Serve it hot with a side of yogurt or a refreshing salad for a complete and satisfying meal. This recipe is a testament to the rich culinary heritage of Lebanon, and we hope you’ve enjoyed the journey of making it.