Cookbook:Kibbeh

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Cookbook | Ingredients | Recipes | Israel | Palestine

Kibbeh

Ingredients[edit | edit source]

For the filling[edit | edit source]

For the dough[edit | edit source]

  • 0.5 kg (500 g) of fine Bulgur
  • 0.5 kg of coarse Bulgur
  • water as needed
  • 2 cups of semolina flour
  • 1 tsp turmeric powder
  • replete spoon of salt
  • 1 egg

Additional ingredients[edit | edit source]

  • Salt
  • Turmeric powder

Procedure[edit | edit source]

Prepare the 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.
Prepare the 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 1/2 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 in size of a little plate. Put each Kibbeh ball gently down into the boiling water, and boil it until it floats. Floating is a sign of Kibbeh being cooked through, and ready to eat.

Kibbehs can be eaten immediately after they are cooked, or pan fried on both sides.