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Nepas OTBS #242
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Way back when i was just a yonker my moms older brother was married to a Lebanese woman. She showed my mom how to make kibbeh. Sadly when my mom passed she took the recipe with her.
This recipe is pretty close to what i remember.
1 1/2 cup bulgar wheat
1/2 cup water for soaking the bulgar
1 onion chopped fine or run thru grinder or processor
1/2 cup mint leaves (you can use basil if you dont have mint)
1 T salt
1 lb lean beef or lamb if you have it.
2 tsp 7 spice mix (i will post how to make)
7 spice (all ground items)
1 T allspice
1 T coriander
1 T cinnamon
1 1/2 tsp black pepper
1 1/2 tsp clove
1 1/2 tsp cumin
1 1/2 tsp nutmeg.
mix all together, good for 6-8 months.
Making the kibbeh
1. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
2. Transfer soaked bulgur to a food processor or grinder pan along with the onion, basil and/or mint, and 1 tablespoon salt. Blend until well combined. Add the lean ground beef to the food processor/grinder and blend until well combined. (you will need to squeez all the water from the bulgar)
3. Add the lean beef, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
4. make small patties and fry. You can bake these at 400* for 30 mins, flip each patty at the 15 min mark.
Soaked bulgar, mint, onion, salt
I used my counter top grinder.
7 spice added to the meat
Add all the items that got ground. Cover and fridge for 2 hours for flavor to come together.
You can also make a filling for these and shape into like little footballs.
2 T olive oil for browning the beef.
1 lb ground beef
1 diced onion
1 tsp salt
1 T 7 spice
1/4 cup pine nuts.
Brown the beef in the olive oil, add the onion, salt and 7 spice. After the filling has cooked and cooled fold in the pine nuts.
This is for a stuffed kibbeh
BBL to show the final
This recipe is pretty close to what i remember.
1 1/2 cup bulgar wheat
1/2 cup water for soaking the bulgar
1 onion chopped fine or run thru grinder or processor
1/2 cup mint leaves (you can use basil if you dont have mint)
1 T salt
1 lb lean beef or lamb if you have it.
2 tsp 7 spice mix (i will post how to make)
7 spice (all ground items)
1 T allspice
1 T coriander
1 T cinnamon
1 1/2 tsp black pepper
1 1/2 tsp clove
1 1/2 tsp cumin
1 1/2 tsp nutmeg.
mix all together, good for 6-8 months.
Making the kibbeh
1. To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
2. Transfer soaked bulgur to a food processor or grinder pan along with the onion, basil and/or mint, and 1 tablespoon salt. Blend until well combined. Add the lean ground beef to the food processor/grinder and blend until well combined. (you will need to squeez all the water from the bulgar)
3. Add the lean beef, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
4. make small patties and fry. You can bake these at 400* for 30 mins, flip each patty at the 15 min mark.
Soaked bulgar, mint, onion, salt
I used my counter top grinder.
7 spice added to the meat
Add all the items that got ground. Cover and fridge for 2 hours for flavor to come together.
You can also make a filling for these and shape into like little footballs.
2 T olive oil for browning the beef.
1 lb ground beef
1 diced onion
1 tsp salt
1 T 7 spice
1/4 cup pine nuts.
Brown the beef in the olive oil, add the onion, salt and 7 spice. After the filling has cooked and cooled fold in the pine nuts.
This is for a stuffed kibbeh
BBL to show the final
