Kibbeh meatballs - kibbeh 'rass. Authentic Middle Eastern kibbeh recipe with step-by-step tutorial. Delicious stuffed croquetts made w/ bulgur wheat, ground beef or lamb & toasted pine nuts. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish.

They can be fried or baked for the perfect appetizer or side dish. Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions. It's like a Cadbury Creme Egg for carnivores: a savory shell hiding spiced meat inside. You can have Kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kibbeh meatballs - kibbeh 'rass

1. Prepare of - For the kibbeh dough:.
2. Prepare 500 g of finely ground beef.
3. You need 1 1/2 cups of fine bulgur.
4. Prepare 1 of onion, finely chopped.
5. Prepare 1/4 teaspoon of allspice.
6. It's 1/2 teaspoon of cinnamon.
7. Prepare 1 teaspoon of salt.
8. Prepare 5 of basil leaves.
9. You need of - For the stuffing:.
10. Prepare 250 g of finely ground beef.
11. You need 2 of onions, finely chopped.
12. Prepare 1 teaspoon of pomegranate syrup, if available.
13. It's 1/4 cup of pine nuts.
14. Prepare 1 teaspoon of salt.
15. Prepare 1/2 teaspoon of cinnamon.
16. Prepare 1/4 teaspoon of pepper.
17. Prepare 1 tablespoon of vegetable oil.
18. You need of - For frying:.
19. It's 6 cups of vegetable oil.

I remember my grandma frying them up before dinner, placing them on paper towels to extract. Kibbeh (Arabic: كبة‎), also kubba and other spellings, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice). Kibbeh is one of those foods that you crave, and the craving won't be satisfied until you eat it. Kibbeh can be fried into football-shaped croquettes that are stuffed with cooked minced beef or lamb.

Kibbeh meatballs - kibbeh 'rass step by step

1. To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside..
2. Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible..
3. To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds..
4. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min..
5. Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh..
6. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray..
7. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown..
8. Serve hot or at room temperature..

Kibbeh can also be rolled into balls or patties, and either baked or cooked in broth. Learn how to make Kibbeh Meatballs with Spiced Yogurt Sauce. Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef. A step by step guide to how to make, shape and fry kibbeh like a pro. Fried Potato Kibbeh Balls Almost every family has a treasured recipe, and best recipes are those that are passed down from one generation to another.