Classic Kibbeh
This recipe makes traditional fried kibbeh, featuring a crispy bulgur and meat shell filled with a savory spiced meat and onion mixture. It's a flavorful and satisfying dish, perfect as a main course or part of a larger meal.
En original oppskrift av Forkin
- Total tid
- 1 t 20 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Vanskelig
- Per porsjon
- 942 kcal
Allergeninformasjon: kan inneholde gluten, nøtter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
shell
- 1,5 koppfine bulgur, rinsed and soaked
- 500 glean ground beef, finely ground
- 0,5 stk.yellow onion, finely chopped
- 1 tsallspice
- 0,5 tscinnamon
- 1 tssalt
- 0,5 tsblack pepper
- 0,25 koppice water
filling
- 1 ssolive oil
- 1 stk.yellow onion, finely diced
- 250 gground beef
- 0,5 tsallspice
- 0,25 tscinnamon
- 0,5 tssalt
- 0,25 tsblack pepper
- 0,25 kopppine nuts, toasted(valgfritt)
frying
- 4 koppvegetable oil, for frying
Utstyr
slotted spoon · deep pot · paper towels · large bowl · wire rack · skillet
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 30 min
Kokkens tips: Ensure the bulgur is well-drained to prevent the kibbeh shell from becoming too wet and difficult to form.
- 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.
Omtrent 7 min
- 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.
Omtrent 8 min
- 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.
Omtrent 5 min
- 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.
Omtrent 5 min
- 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.
Omtrent 15 min
Kokkens tips: This step is crucial for achieving the correct kibbeh texture. You can also use a food processor to achieve a finer paste.
- 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
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
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 tips: Seal the kibbeh tightly to prevent the filling from escaping during frying.
- 10
Repeat the shaping process with the remaining shell mixture and filling until all kibbeh are formed.
Omtrent 20 min
- 11
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
Omtrent 5 min
Kokkens tips: Use a thermometer to ensure the oil maintains a consistent temperature for even cooking.
- 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.
Omtrent 15 min
- 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
Serve hot with yogurt or a fresh salad.
Per porsjon
Næringsinnhold
- Kalorier
- 941,6kcal
- Protein
- 47,2g
- Karbohydrater
- 62,5g
- Fett
- 57,9g
- Fiber
- 14,9g
- Sukker
- 4,4g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover kibbeh in an airtight container in the refrigerator.
Reheat in an oven at 180°C (350°F) for 10-15 minutes until heated through and crispy, or in an air fryer.
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