Recipe: Kibbeh (Lebanese Meat Stuffed)

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Overview Kibbeh (Lebanese Meat Stuffed)

Kibbeh (Lebanese Meat Stuffed).

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Spray the stuffed kibbeh with olive oil, and arrange them in a single layer, spaced out, on a large baking sheet. Baked, Stuffed Kibbeh This is a family recipe for a traditional Lebanese dish. This version of kibbeh is delicious because of the variety of seasonings and layered textures.

Kibbeh, a form of the Arabic word kubbah or "ball," is a staple in Middle Eastern cuisine. Made out of lamb or beef, these football-shaped croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur wheat. Kibbeh is a meat and bulgur shell stuffed with a meat filling.
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Turns out ingredients Kibbeh (Lebanese Meat Stuffed) below:

1. You Need 1 kg of mince beef.
2. Prepare 1 kg of bulgur.
3. You Need 1 tbsp of salt.
4. You Need 1/2 tbsp of white pepper.
5. You Need 1/2 tbsp of black pepper.
6. You Need 50 gr of basil leaves (chopped).
7. You Set Up of Filling:.
8. You Need 1 kg of mince beef.
9. You Need 5 of brown onion (chopped).
10. You Need 1 tbsp of salt.
11. Prepare 1/2 tbsp of white pepper.
12. You Need 4 tbsp of pine seed.
13. You Need 1 tbsp of margarine for pine seed.
14. Prepare of Cooking oil for tray wash.
15. You Need of Margarine for kibbeh wash.

Both beef and lamb are commonly used in Kibbeh. When asking your butcher for the type of beef to ground, ask for eye of round beef with all the fat trimmed. For lamb, ask for leg of lamb, or something similarly lean. Kibbeh (/ ˈ k ɪ b i /, also kubba and other spellings; Arabic: كبة ‎) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.

Here's how to make Kibbeh (Lebanese Meat Stuffed) Langkah demi langkah

1. Mix mince beef, bulgur, and choppe basil. Gradually salt, white pepper, black peppe, and taste it. Put aside..
2. For the filling, pre-heat saute pan with margarine, add pine seeds, cook until turn golden, place in a bowl, put aside..
3. In a big saute pan, pour 5 tbsp cooking oil, add chopped brown onions, cook and stir for 5 mins, add mince beef, wait until half cook, gradually sprinkle salt, and pepper, add pine seed, cook umtil well done, taste it before turning off the fire..
4. Pre-heat oven 200°C, wash baking yrays with cooking oil..
5. Grind the kibbeh mixture in meat grider until it reaches smooth texture, (I use special meat grinder for kibbeh, it makes pipes shape, i just cut it, fill it up. Or you can always use rolling pin and fill up and shape the kibbeh) take a small piece, fill it up with the filling, do the same thing with all ground meat..
6. Arrange them in baking tray, wash the top part of kibbeh with margarine and bake them for 15-20 mins until turn golden..
7. Enjoy them while hot..

In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. It is very popular in the eastern parts of the Mediterranean. The most popular form is this one, a hearty croquette. .

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