If you’ve never had Kibbeh before you have no idea what you’re missing out on! This is a delicious middle eastern food that has been enjoyed by many for generations.
“My Turkish ‘Safta Rachel’ used to make this every time I would visit and it was always my favorite thing to eat as a kid! Her recipe was passed on from her mother and her mother’s mother… and now I’m sharing it with you.” – Donna Attias
Enjoy!
Authentic Homemade Kibbeh
A delicious middle eastern food that has been enjoyed by many for generations.
Servings
6 Servings
Ingredients
- 8 ounces Fine Bulgur
- 1/2 teaspoon Salt
- 1 teaspoon Jamie Geller Baharat
- 2/3 cups Water
- 8 ounces Ground Beef
- 1 tablespoon Olive Oil
- 1/2 an Onion diced
- Salt & Pepper to taste
- 1 teaspoon Jamie Geller Baharat
- 1 tablespoon Pine Nuts
- 4 ounces Ground Beef
- Vegetable oil for frying
Instructions
- In a bowl, mix the fine bulgur, salt and Jamie Geller Baharat. Add the water and keep mixing until well combined (you can use your hands). It will appear a little flaky.
- Let it rest for 10 minutes.
- Add the ground beef and combine it well. Fridge for 20 minutes.
- Meanwhile, in a frying pan add the olive oil and the onion and fry on medium heat until softened. Add salt & pepper, Jamie Geller Baharat and the pine nuts and mix a few minutes.
- Add the ground beef and mix, breaking up the meat. When the meat is cooked set aside.
- Use your finger to put saran wrap into a wine glass making sure it fits into it around the edges. Take the bulgur-meat mix out of the fridge and place a spoonful into the glass. Use two fingers to press it down and around the edges of the glass. Make sure to leave a hole in the middle for the filling.
- Add about 1/2 a tablespoon of the filling into the hole. Carefully take the wrap out of the glass making sure to press the outside shell of the kibbeh around the filling.
- Use your hands to keep shaping the kibbeh. Unwrap and keep shaping the kibbeh by pressing the top and bottom of it to stick out like a cone.
- Tip: Keep your hands wet while you shape so it doesn’t stick to the kibbeh.
- Heat up a generous amount of oil in a frying pan. Fry the kibbeh for a few minutes on each side. Enjoy!
Leave a Reply