Classic Kibbeh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the fine bulgur thoroughly under cold water, then soak it in a bowl of cold water for 30 minutes, or until softened. Drain very well, squeezing out excess water.

   Ca. 30 min.

   Kokkens note: Ensure the bulgur is well-drained to prevent the kibbeh shell from becoming too wet and difficult to form.

2. 2

   For the filling, heat the olive oil in a skillet over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Add the ground beef to the skillet with the onion, breaking it up with a spoon. Cook until the beef is browned and no longer pink.

   Ca. 8 min.

4. 4

   Stir in the allspice, cinnamon, salt, and black pepper for the filling. Cook for another 2 minutes until fragrant. Remove from heat and stir in the toasted pine nuts, if using. Set aside to cool completely.

   Ca. 5 min.

5. 5

   For the shell, combine the drained bulgur, lean ground beef, finely chopped yellow onion, allspice, cinnamon, salt, and black pepper in a large bowl.

   Ca. 5 min.

6. 6

   Knead the mixture vigorously for 10-15 minutes, gradually adding the ice water as needed, until it forms a smooth, cohesive paste. The texture should be like a fine dough.

   Ca. 15 min.

   Kokkens note: This step is crucial for achieving the correct kibbeh texture. You can also use a food processor to achieve a finer paste.

7. 7

   Take a small portion of the kibbeh shell mixture, about the size of a golf ball. Wet your hands slightly and form it into an oval shape.

8. 8

   Using your index finger, make a hollow in the center of the oval, rotating and thinning the walls to create a shell. Be careful not to make the walls too thin or they will break.

9. 9

   Spoon a small amount of the cooled meat filling into the hollowed shell. Pinch the opening closed and reshape it into a torpedo or oval shape, ensuring no filling is exposed.

   Kokkens note: Seal the kibbeh tightly to prevent the filling from escaping during frying.

10. 10

    Repeat the shaping process with the remaining shell mixture and filling until all kibbeh are formed.

    Ca. 20 min.

11. 11

    Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil maintains a consistent temperature for even cooking.

12. 12

    Carefully fry the kibbeh in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy.

    Ca. 15 min.

13. 13

    Remove the fried kibbeh with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

14. 14

    Serve hot with yogurt or a fresh salad.