Kibbeh (Kobbeh)

Last Updated on August 17, 2024

Arabic dish made of crushed wheat or rice and chopped mutton. Recipe originally from Lebanon.

Ingredients:

450 g of ground mutton or beef 225 g bulghur wheat 1 pc red chillies 1 pc onions coarse salt pepper frying oil For stuffing: 50 g of pine nuts or almonds 1 pk onions 4 tbsp chopped coriander 2 tbsp olive oil 1.5 tsp ground allspice For garnish: avocado coriander seeds

Procedure:

1. Soak bulghur in cold water for about 15-20 min
2. Drain the water and blend the wheat in a blender along with the de-seeded chillies, cleaned onions and half the meat
3. Season the mixture with more salt and pepper
4. Prepare the stuffing; fry the diced onion together with the chopped pine nuts or almonds, after about 5 minutes add the allspice, the rest of the crumbled meat, mix everything thoroughly and fry until golden brown
5. Add the chopped coriander to the stuffing, season again with pepper, add salt 6. Put the mixture from the mixer on the work surface, form it into a round pancake and divide it into 12 parts, flatten the individual parts in the palm of your hand into patties and place a little stuffing in the middle of each, wrap the edges together so that the stuffing is closed, using your palms form the individual cobwebs into a solid, egg-shaped shape
7. Fry the doughnuts in a deep fryer or in more oil in a frying pan until golden brown
8. Place the fried doughnuts on a paper towel to drain, then keep warm
9. Serve the fried doughnuts warm, garnished with avocado and sprigs of cilantro.

Recommendation:

Serve a bowl of yogurt or yogurt cacik as a side dish.

Note:

Bulghur is actually a pre-cooked and pounded form of whole wheat.