Kibbe/kibbi/kubba Recipe (A Turkish/iraqi Snack)
By: miansari66
Published: Tuesday, November 2, 2010 - 3:48am

Ingredients




Ingredients for Raw Kibbe
1/2 kilogram burghul ( Burgul, Bulgar)
1/2 kilogram Extra lean minced meat (Beef/lamb/Chicken) 
3 Onion finely Crushed , medium size
Mint leaves a few
1 cup Ice cold water 
Spices (Salt to taste, paprika powder ¼ teaspoon, All 
Ingredients for filling (Stuffing)
1/2 kilogram Extra lean minced meat 
2 teaspoons Burghul (Burgul)
1/2 cup Oil/Butter 
2 Onion finely chopped, medium size
Fresh parsley/celery/corainder leaves, a few
50 grams Pine nuts 
Spices (as same as above)
Ingredients for Ready to Fry Kibbe
Prepared raw kibbe (as preapared above)
Prepared stuffing (as preapared above)
Oil (Olive/sunflower/Canolla) for deep frying





Preparation

1 Procedure for raw kibbe 2 Soak burghul in cold water for 20-30 minutes. 3 Drain out water and squeeze the soaked burghul. 4 Now add  crushed onion, mint leavs, minced meat and spices to it and knead well , keep aside.  The raw kibbe is ready 5 For fine texture you can crush this mixture in a mincer/grinder. Chopped green chillies 2-3 nos. and 2-3 teaspoon of lemon juice can be added to improve the taste and pungency. 6 Procedure for Stuffing Preparation 7 Fry oinio in oil/butter till golden brown. 8 Add pine nuts and fry for 1-2 minutes. 9 Now add minced meat and spices and fry for 5-10 minutes. 10 Add 1-2 cup of water if desired and cook on  medium flame till meat is tender and most of the water dries up. 11 Sprinkle fresh parsley leaves and simmer for 5-10 minutes. 12 The stuffing is ready  (1-2 chopped green chillies,1-2 teaspoon lemon juice can be added to enhance the taste , if you like) 13 Frying Procedure 14 Make egg size balls from prepared raw kibbe 15 Make a deep shallow hole in it and fill the hole with stuffing. 16 Seal the whole with raw kibbe and mould the balls into diamond shape. 17 Heat oil in a frying pan and deep fry the preapared stuffed kibbe to a golden brown color. 18 Serve with salad/khubz bread/ tahini sauce/yoghurt raita 


Tools










    .  





Place your ad here Loading...

Preparation

 1  Procedure for raw kibbe  2  Soak burghul in cold water for 20-30 minutes.  3  Drain out water and squeeze the soaked burghul.  4  Now add  crushed onion, mint leavs, minced meat and spices to it and knead well , keep aside.  The raw kibbe is ready  5  For fine texture you can crush this mixture in a mincer/grinder. Chopped green chillies 2-3 nos. and 2-3 teaspoon of lemon juice can be added to improve the taste and pungency.  6  Procedure for Stuffing Preparation  7  Fry oinio in oil/butter till golden brown.  8  Add pine nuts and fry for 1-2 minutes.  9  Now add minced meat and spices and fry for 5-10 minutes.  10  Add 1-2 cup of water if desired and cook on  medium flame till meat is tender and most of the water dries up.  11  Sprinkle fresh parsley leaves and simmer for 5-10 minutes.  12  The stuffing is ready  (1-2 chopped green chillies,1-2 teaspoon lemon juice can be added to enhance the taste , if you like)  13  Frying Procedure  14  Make egg size balls from prepared raw kibbe  15  Make a deep shallow hole in it and fill the hole with stuffing.  16  Seal the whole with raw kibbe and mould the balls into diamond shape.  17  Heat oil in a frying pan and deep fry the preapared stuffed kibbe to a golden brown color.  18  Serve with salad/khubz bread/ tahini sauce/yoghurt raita

About


Turkish/Iraqi