Ingredients
- 1 pound ground round
- 1 medium green pepper, pureed in blender
- 1 medium onion, pureed in blender
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 cup Number 1 cracked wheat, rinsed in cold water
Directions
In large bowl combine all ingredients using only half of the green pepper and onion.
Set aside the remainder of green pepper and onion mix for the stuffing.
- 1/2 pound ground round
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 tablespoons pine nuts, browned
- Oil, for frying
After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes.
Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing.
Heat a pan of oil to 350 degrees F, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends.
Deep-fry until a deep golden brown
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By martyinokla
on November 17, 2011
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Although I have not tried this particular, I, too, grew up on middle eastern food and do not recall cumin used in the recipe for kibbe. I also eat it baked with the scoring on top and the fried "footballs". I like cumin and may be something to try
By jmck1947
Bethel Park, PA
on October 17, 2011
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None of the reviews were of any help because they hadn't TASTED the food from Crystal's. I went there and ate and cannot say enough HURRAHS about the food. 4 of us went and tasted everybodies food and found out no one food was better than the other, because they were all FABULOUS. Worth the trip
By homerestaurant
Boston, MA
on August 29, 2011
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I grew up eating Lebanese kibbe b'lahem. It was always made with lamb and "Syrian allspice" - which was actually a combination of spices, like a masala, but heavy on allspice and cinnamon. There was never any cumin. . I have also never had kibbe with red or green pepper in it, thought it always had onions. Layered kibbe had a scrambled hamburg, onion and pine-nut stuffing, seasoned with salt, pepper, and cinnamon, with layers of the kibbe mixture (onions, lamb, bulghur, allspice, salt and pepper on top and bottom. The top layer was rubbed with olive oil, cross-hatched with knife cuts down to the center, and baked.
There is a lot of cumin in Moroccan recipes, though I don't know if they have kibbe. I love cumin, and I'm sure the kibbe tastes good, but it is not the Lebanese kibbe I know.
Wetting your hands over and over as you form the kibbee, makes it less greasy and works better.
Read all 8 reviews