Cookbook:Kibbeh

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Kibbeh
CategoryDumpling recipes
Difficulty

Cookbook | Ingredients | Recipes | Israel | Palestine

Ingredients[edit | edit source]

Filling[edit | edit source]

Dough[edit | edit source]

Procedure[edit | edit source]

Filling[edit | edit source]

  1. Fry the onions and the minced meat together. Add salt to taste.
  2. Mix in raisins, pine nuts, and spices to taste.
  3. Cool filling.

Dough[edit | edit source]

  1. Combine the fine and coarse bulgur in a bowl. Cover the bulgur with a few centimeters of warm water. Let the bulgur soak for about 1 hour until it has absorbed some water.
  2. Drain the bulgur. Use your hands to squeeze excess water out. Place drained bulgur in a bowl.
  3. Combine semolina, turmeric, salt, and egg in a bowl. Knead everything together until the dough gets a little like chewing gum. Add up to ½ cup more more semolina if the dough is not sticky enough.

Assembly and cooking[edit | edit source]

  1. Roll big balls out of the dough and set them aside.
  2. Make an opening in the dough balls, insert a spoonful of meat, and close the opening.
  3. In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat.
  4. Serve immediately after they are cooked, or pan fry on both sides.