Kibbeh with Yogurt-Garlic Sauce (Lebanon)
- Level: Intermediate
- Yield: 1 1/2 to 2 dozen, depending up
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 296
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 231
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
Outer Shells:
1 1/2 cups fine bulgur wheat
1/2 pound ground beef
3/4 cups finely chopped yellow onions
1/3 cup pine nuts, lightly toasted
3/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
1 1/2 pounds ground beef
1 1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2 1/4 teaspoons salt
1 1/2 teaspoons ground black pepper
Stuffing:
Chopped parsley, garnish
Yogurt Garlic Sauce, recipe follows
Yogurt-Garlic Sauce:
1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt
Directions
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
Yogurt-Garlic Sauce:
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.