Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kibbeh meatballs - kibbeh 'rass. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kibbeh meatballs - kibbeh 'rass is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Kibbeh meatballs - kibbeh 'rass is something which I have loved my whole life.
Great recipe for Kibbeh meatballs - kibbeh 'rass. The kibbeh dough is a mixture of finely ground meat and bulgur. In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kibbeh meatballs - kibbeh 'rass:
- Take - For the kibbeh dough:
- Get finely ground beef
- Take fine bulgur
- Make ready onion, finely chopped
- Take allspice
- Take cinnamon
- Get salt
- Get basil leaves
- Make ready - For the stuffing:
- Prepare finely ground beef
- Get onions, finely chopped
- Prepare pomegranate syrup, if available
- Take pine nuts
- Get salt
- Take cinnamon
- Take pepper
- Prepare vegetable oil
- Prepare - For frying:
- Take vegetable oil
In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions. Preparing stuffed kibbeh is an art! This is an easy step-by-step recipe to certainly. Most non-Middle Easterners understand kibbeh as simply being an American-football-shaped meatball, similar to a falafel, but made of beef or lamb.
Steps to make Kibbeh meatballs - kibbeh 'rass:
- To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.
- Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
- Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
- In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
- Serve hot or at room temperature.
Well, it's a little bit more than just that. There are multiple ways of making kibbeh - either in a football-like shape (kibbeh 'rass) or in a flat oven platter (kibbeh bil sanieh). Kibbeh (/ ˈ k ɪ b i /, also kubba and other spellings; Arabic: كبة ) is a family of dishes based on spiced ground meat and grain, popular in Middle Eastern cuisine. In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw.
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