Popular Middle Eastern dish made from finely ground meat, typically lamb or beef, mixed with bulgur wheat and aromatic spices. It's shaped into patties or balls and can be baked or fried.
1 HR 30 MINS
1 cup fine RK Bulgur Wheat
1 pound ground lamb or beef
1 large onion, finely chopped
2 tbsp olive oil
1 tbsp RK Cumin Powder
1 tbsp RK Araboc Masala
1/2 tbsp RK Cinnamon Powder
RK Salt and pepper to taste
1/4 cup pine nuts (optional)
Fresh mint leaves or parsley for garnish
Rinse the bulgur wheat in a fine-mesh strainer under cold water. Drain well and transfer to a large bowl.
In a separate bowl, mix the ground meat with the chopped onion, olive oil, ground cumin, arabic masala, ground cinnamon, salt, and pepper. If you like, you can add pine nuts for extra texture and flavor.
Combine the meat mixture with the soaked bulgur wheat. Use your hands to knead the mixture thoroughly. If it seems dry, you can add a little water.
Let the mixture rest for about 30 minutes to allow the flavors to meld. This step is optional but enhances the taste.
Preheat your oven to 375°F (190°C). Alternatively, you can heat a few inches of vegetable oil in a deep pan for frying.
Shape the kibbeh mixture into small patties or balls. Traditionally, kibbeh is shaped into oval or torpedo-like forms.
If baking, place the kibbeh on a greased baking sheet and bake for about 25 minutes or until they're cooked through and have a golden-brown crust.
If frying, heat the oil to 350°F (175°C) and carefully fry the kibbeh until they're crispy and browned on the outside. Drain on paper towels.
Serve the kibbeh hot, garnished with fresh mint leaves or parsley.