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A Popular Dish in Lebanon
Lebanese Kibbeh is a traditional dish that is popular in Lebanon and the Levant region. Kibbeh is essentially a meatball that is made with bulgur wheat, minced meat, onions, and a variety of spices. It is saped into an oval or torpedo shape and is usually fried or baked.
The name Kibbeh comes from the Arabic word “kubbah”, which means ball. The dish has been a staple of Lebanese cuisine for centuries and has been passed down from generation to generation.
Making Lebanese Kibbeh traditional dish
Making great kibbeh is an art form in itself, and can take a lot of practise to get just right. The casing has to be thin but still substantial enough to balance the filling. The filling should complement the casing without overwhelming it. You have to make sure When you bite a
kibbeh it should be savoury and moderately spiced, never too spicy or bland. So many things to consider but not impossible to perfect. The bulgur wheat needs to be soaked in water for several hours until it becomes soft. The minced meat is then mixed with the soaked bulgur wheat along with onions and spices such as cumin, coriander, and allspice. The mixture is then kneaded by hand for several minutes until it becomes smooth and pliable.
Forming the Kibbeh
To form the Kibbeh, a small amount of the mixture is taken and shaped into a ball. A hole is then made in the center of the ball using the index finger. The hole is then filled with a mixture of minced meat, onions, and pine nuts. The Kibbeh is then sealed and shaped into an oval or torpedo shape. The finished kibbeh shouldn’t be too big or too small. It should fit into the palm of your hand and you should be able to finish it in a few bites.
The traditional way to cook Kibbeh is to fry it in vegetable oil until it becomes golden brown and crispy. However, it can also be baked in the oven for a healthier option.
Serving the Kibbeh
Kibbeh is usually served with a variety of side dishes such as hummus, tabbouleh, and fattoush. It is also served with a yogurt-based sauce known as tzatziki, which adds a tangy and refreshing taste to the dish. Kibbeh is not only delicious but also nutritious. It is a great source of protein and fiber, thanks to the bulgur wheat and minced meat. The dish is also low in fat and calories, making it a great option for those who are health-conscious. The perfect kibbeh will leave you wanting more and more till you can’t count how many you’ve had.
A Delicious and Nutritious Dish
In conclusion, Lebanese Kibbeh is a delicious and nutritious dish that has been enjoyed by generations of Lebanese people. Its unique flavor and texture make it a favourite among food lovers around the world. Whether fried or baked, Kibbeh is a must-try dish for anyone who wants to experience the rich and vibrant flavors of Lebanese cuisine.
How to Cook the Lebanese Kibbeh (Fried Kibbeh Balls)
Ingredients:
For the Kibbeh filling:
500 g minced meat 2-3 onions chopped 1 teaspoon 7 spice 1.5 tablespoon Kibbeh Spices (Kamouneh Spice Mix) ½ teaspoon black pepper 1 tablespoon salt 1 cup chopped walnuts or pine nuts 2 tablespoon sumac
For the Kibbeh casing:
1 kilo fine bulgur wheat 1 kilo mince meat 2 onions 1.5 tablespoon Kibbeh Spices 1.5 tablespoon cornflour 1 teaspoon 7 spice ½ teaspoon black pepper 1 tablespoon salt Sunflower or vegetable oil
Instructions:
- Soak the bulgur wheat in enough water to cover and set aside
- To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat and then add 500g of minced meat to the onions and cook out the meat on medium high heat
- Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat
- When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside
- Drain the bulgur wheat and add to a large bowl. Take out the kilo of meat and prepare food processor. In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
- Roughly chop 2 onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well
- When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands. If it is too dry add a bit of water, you don’t want it too loose, sticky or crumbly but so it holds together nicely. If you don’t mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary
- Add approx half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix
- Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels.
- Line up the kibbeh on the tray until you finish the filling before you star frying them. It is necessary to deep fry the kibbeh morsels in sunflower or vegetable oil and serve with yoghurt dip or lemon juice if you prefer.
