LEBANESE FOOD|| KIBBEH||RECIPE OF KIBBEH

LEBANESE FOOD|| KIBBEH||RECIPE OF KIBBEH||LEBANESE FOOD||LEBANESE CUISINE

A popular Lebanese food in the Levant, Kibbeh (/ˈkɪbi/; sometimes spelled kubba and other times; Arabic: كبة, romanized: kibba) is made with bulgur wheat and spiced ground pork. It is believed that kibbeh is a national dish in Lebanon and Syria. Kibbeh is a dish from Levantine cuisine that is produced by crushing meat and bulgur wheat into a fine paste, then shaping it into oval shapes and adding spices and roasted pine nuts. It can also be deep-fried, grilled, eaten raw, or piled and baked on a platter. There are variations of Mesopotamian cuisine that use farina or rice.

Versions can be found outside of Lebanon and Syria in the Assyrian population as well as in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey. It is also seen in portions of North America and Latin American nations that saw large influxes of immigrants from the Levant in the late 19th and early 20th century.

Meaning and Origin of Kibbeh:

The word "Kibbeh," which means "tent" or "tarp," originally appears in ancient biblical writings. Subsequently, the word became kababa in Aramaic, meaning "a covering". This is comparable to the bulgur top and bottom that cover or encase a lamb layer.

Kibbeh Vs Falafels:

Falafel and Kibbeh are not the same. While falafels are typically deep-fried balls seen in Middle Eastern cuisine, Kibbeh is a ground beef mixture made with bulgar wheat. Most often, fava beans, chickpeas, or a combination of the two are used to make them. A variety of herbs, spices, and other ingredients, including flour, vegetable oil, onion, parsley, coriander, cumin, black pepper, and puréed garlic, are found in most recipes.

RECIPE OF KIBBEH:

This recipe for Kibbeh uses ground beef, onions, and bulgur wheat to create a hollow shell that holds a tasty filling inside. Kibbeh is the quintessential Middle Eastern comfort dish, drenched in warm, earthy spices like ground cinnamon and allspice.  The Kibbeh croquettes are frequently served as a mezze or side dish and can be baked or deep-fried. So, I am sharing the recipe for Kibbeh, fried.

FRIED KIBBEH:

Ingredients for dough:

• Two and a half-cup of fine bulgur wheat
• Water
• Quarter one large onion.
• One-half pound of lean ground beef (or lamb)
• Two tsp of ground cloves
• 1 tsp of ground cilantro
• Half a teaspoon of ground cinnamon
• One teaspoon of black pepper
• A pinch of salt
• Cooking oil

Regarding the Meat Filling:

• Olive oil
• One medium yellow onion grated or chopped finely.
• One pound of cold-ground lamb or beef (I used beef in this case).
• One-third cup of roasted pine nuts
• One teaspoon ground allspice
• Half a teaspoon of ground cinnamon
• A dash of pepper and salt.

Method to make Kibbeh:

1.  Use a light-colored material, such as cheesecloth, to cover a fine-mesh strainer. Pour in the bulgur wheat and set the sieve over a bowl of water. After allowing the fine bulgur wheat to soak in the water for fifteen minutes, remove the cloth and press out all of the water while still holding the bulgur. Until you are certain that the bulgur is free of water, you may repeat this a few times. Put away for the time being.
2. Now prepare the Kibbeh (the real dough used to construct the shells for the Kibbeh). Place the onion, ground beef, spices, and a small amount of salt in the large food processor's bowl. Process the meat until it practically turns into a paste due to its fine grinding. Move the meat mixture into a spacious basin and incorporate the bulgur wheat into it. Work the bulgur and meat ingredients together with moist hands to form a dough. Store covered and chilled until needed.
3. Proceed to prepare the filling. Simmer or fry pan with approximately 1 tablespoon of olive oil. Add the ground meat and sauté until the onion is barely browned. As the beef is thoroughly browned, cook it over medium heat, stirring now and then. Incorporate the spices, salt, pepper, and toasted pine nuts. Toss to mix. After taking off the heat, leave it to cool.
4. Take the dough for Kibbeh out of the refrigerator.
5. Damp hands are necessary for stuffing the Kibbeh. Accompany yourself with a tiny bowl of water. Using a baking sheet.
6. It's time to start stuffing the Kibbeh after the bowl of dough and the filling are close at hand. Lightly moisten your hands with water, then take a couple of tablespoons of the Kibbeh dough and shape it into a disc that fits comfortably in the palm of one hand. To create a larger well or hole for the filling, gradually hollow out the disc by using your finger to build a well in the center of it.Spoon in approximately 1 tablespoon of the filling. After sealing the dough on top, gently shape it into an oval (similar to a football) with both hands. The filled Kibbeh should be placed on the parchment paper-lined baking sheet. Continue stuffing until you run out of material, making sure to keep your hands wet the entire time.
7. Give the stuffed Kibbeh an hour to cool.
8. In order to prevent the Kibbeh shells from burning, heat the oil in a deep-frying pan to 350 degrees Fahrenheit. Just hot enough to allow for some slight bubbling. In batches, carefully make sure not to overcrowd the hot oil and deep-fry the Kibbeh until the shells turn brown, which should take around 5 minutes. The Kibbeh should be carefully taken out and placed on a pan covered with paper towels to drain, using a slotted spoon or tongs. Continue until every filled Kibbeh has been fried.
9. Serve with Greek yogurt, tzatziki sauce, or tahini sauce either warm or at room temperature. Enjoy yourself!