Kibbeh | How to make Kibbeh

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BySakshi Khanna
Created on 24th Jul 2015
  • Kibbeh, How to make Kibbeh
  • Kibbeh | How to make Kibbeh (15 likes)

  • 0 reviews
    Rate It!
  • By Sakshi Khanna
    Created on 24th Jul 2015

About Kibbeh

National dish of lebanon. Kibbe, kibbeh, kibbee.. Spell it the way you want, you will become a fan once you eat it.

Kibbeh is an aromatic, flavorful and delicious dish which is very much popular in Middle Eastern. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kibbeh is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kibbeh at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 50 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kibbeh by Sakshi Khanna in step by step with pictures so you can easily learn how to cook the perfect Kibbeh at your home without any difficulties. Kibbeh is one of the representative dishes of Middle Eastern which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time50mins
  • Serves4People
Kibbeh

Ingredients to make Kibbeh

  • 1 kg of minced beef/lamb or combination of both
  • 250 g cracked wheat
  • 1 onion chopped finely
  • 1 onion blended coarsely
  • 1/2 cup toasted almonds/cashew nuts/pinenuts
  • 2 tbsp olive oil
  • 1 tsp of grounded spices(nutmeg cinnamon cloves dried ginger pepper)
  • 1/4 tsp cumin
  • 1 tsp pepper
  • salt to taste
  • vegetable oil for frying

How to make Kibbeh

  1. Soak cracked wheat in a bowl for 30 mins, drain and squeeze out excess water.
  2. For the outer shell of kibbeh, combine drained wheat with 500 gm meat, coarsely blended onions, salt and 1 tsp pepper.
  3. Combine these contents in a food processor until a dough like consistency is obtained. Add little cold water if required.
  4. For stuffing of kibbeh, in a medium pan, saute the chopped onion, add nuts if required.
  5. Add the remaining 500 gm meat , the grounded spices, salt, pepper and cumin. Once beef is light brown, remove from heat. Allow to cool.
  6. Take small portion of shell mixture, form a ball. Poke the ball to make space for filling. Add the filling and pinch the top to seal it.
  7. Deep fry the balls, until golden brown. Drain on a kitchen towel.
  8. Serve hot with tamarind or tomato chutney.

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