How to prepare a kibbeh dish

  

 Kibbeh is a popular dish in the Middle East in several Arab countries such as Syria, Lebanon, Palestine, and Jordan. It varies somewhat from one country to another in terms of shape, taste, and somewhat in preparation methods and presentation.

Types of Kibbeh food

 There are many types of kibbeh, including:

1. Aleppo kibbeh: the most famous in the Levant, it is characterized by a filling of minced meat, onion, pine nuts, and spices.

2. Fried kibbeh: the most common in Arab kitchens, it is characterized by being fried in oil until crispy.

3. Grilled kibbeh: a healthier version of fried kibbeh, it is grilled in the oven instead of being fried.

4. Naya kibbeh: a version prepared in Lebanon and Syria, characterized by a filling of minced meat, onion, pine nuts, and spices.

5. Potato kibbeh: a type of kibbeh that includes mashed potatoes added to the mixture of minced meat and bulgur.

There are many types of kibbeh, including:

1. Aleppo kibbeh: the most famous in the Levant, it is characterized by a filling of minced meat, onion, pine nuts, and spices.

2. Fried kibbeh: the most common in Arab kitchens, it is characterized by being fried in oil until crispy.

3. Grilled kibbeh: a healthier version of fried kibbeh, it is grilled in the oven instead of being fried.

4. Naya kibbeh: a version prepared in Lebanon and Syria, characterized by a filling of minced meat, onion, pine nuts, and spices.

5. Potato kibbeh: a type of kibbeh that includes mashed potatoes added to the mixture of minced meat and bulgur.

These are some of the famous types of kibbeh, and there are many additions and variations that can be made to prepare different varieties of kibbeh.

These are some of the famous types of kibbeh, and there are many additions and variations that can be made to prepare different varieties of kibbeh.

1/ Aleppo kibbeh

Aleppo kibbeh 

the components 

Bulgur is a type of grain made from ground wheat. It is a key ingredient in several Middle Eastern recipes, including kibbeh. Kibbeh is made from ground meat, bulgur, onions, and spices such as cumin, cinnamon, black pepper, oil, and salt. It may also contain pine nuts, almonds, and other spices depending on the specific recipe.

How to prepare Aleppo kibbeh 

1. Bulgur (which is wheat soaked in water) is soaked in cold water for 30 minutes until it becomes soft.

2. The ground meat is mixed with chopped onions, spices, and salt in a large bowl.

3. The soaked bulgur and water are added to the bowl and mixed well until all the ingredients are combined.

4. The kibbeh mixture is shaped into small balls or oval shapes.

5. A hole is made in each kibbeh ball and filled with pine nuts or almonds.

6. Oil is heated in a deep frying pan and the kibbeh is fried until golden brown.

7. The kibbeh is served hot with tahini sauce, yogurt, or labneh.

8. The kibbeh can be garnished with chopped parsley or toasted pine nuts before serving.

2/ Fried kibbeh 

Fried kibbeh

the components 

- 1 cup of bulgur

- 500 grams of ground beef

- 1 onion, chopped

- 1 teaspoon of kibbeh spices (a mix of Arabic spices)

- Salt to taste

- ¼ cup of water

- Oil for frying

- Pine nuts or almonds for stuffing

- Tahini sauce, yogurt, or labneh for serving

- Chopped parsley or toasted pine nuts for garnish

How to prepare fried kibbeh 

1. In a large bowl, soak the bulgur in hot water for 30 minutes, then drain well.

2. Heat a little oil in a deep skillet and fry the onion until translucent.

3. Add the ground meat to the skillet and cook it until fully cooked.

4. Add the drained bulgur to the ground meat and continue cooking for 5 minutes.

5. Gently add water and spices (salt and kibbeh spices) to the mixture and continue cooking for 10 minutes until the bulgur is tender and the mixture is homogeneous.

6. Let the mixture cool completely.

7. Take a small amount of the mixture and shape it into small balls, then open them in the middle and fill them with pine nuts or almonds.

8. Heat the oil in a deep skillet over medium heat.

9. Fry the kibbeh in the hot oil until golden brown.

10. Serve the fried kibbeh with tahini sauce, yogurt, or labneh, and garnish with chopped parsley or toasted pine nuts.

You can serve the fried kibbeh as a light meal with a delicious sauce and it will be a tasty meal for your family members or guests.

3/Grilled kibbeh 

Grilled kibbeh 

the components 

Ingredients:

- 1 cup fine bulgur

- 500 grams of ground lamb

- 1 medium-sized onion, finely chopped

- 2 cloves of garlic, minced

- 2 tablespoons of chopped parsley

- Salt and pepper to taste

- Mixed spices

- Juice of half a lemon

- Olive oil

Instructions:

1. Soak the bulgur in warm water for 30 minutes, then drain and squeeze well to remove excess water.

2. Place the ground lamb in a bowl and add the squeezed bulgur.

3. Add the chopped onion, garlic, and parsley, and mix the ingredients well.

4. Add salt, pepper, mixed spices, and lemon juice, and knead the mixture until it becomes homogeneous.

5. Then take small amounts of the dough and shape them into small balls, then press them gently to take the shape of kibbeh.

6. Grill the kibbeh on charcoal or in the oven at high heat until it is cooked inside and has a nice crispy texture on the outside.  

4/ Potato kibbeh

Ingredients:

- 4 medium potatoes

- 1 finely chopped onion

- 2 cloves of minced garlic

- 1 cup of ground meat

- 1/2 cup of finely chopped parsley

- 1/2 teaspoon of mixed spices

- Salt and pepper to taste

- Frying oil

Instructions:

1. Wash the potatoes thoroughly and boil them in a pot with water and salt until they become tender.

2. Mash the boiled potatoes in a large bowl.

3. Heat the oil in a pan over medium heat, then add the onion and garlic and sauté until golden.

4. Add the ground meat to the pan and sauté until fully cooked.

5. Add the spices, salt, and pepper to the meat mixture, then reduce the heat and let it cool.

6. Add the kofta mixture to the mashed potatoes, then add the chopped parsley.

7. Shape the kofta mixture into medium-sized balls.

8. Fry the kofta balls in a pot with hot oil until golden.

Serve the potato kofta hot, and garnish the serving dish with pita bread crumbs or grilled garlic slices. Serve alongside tarator sauce or tahini sauce.

5/Kibbeh intention

الكبة النية

Kibbeh Nayyeh is a finely minced raw meat dish that is typically served as an appetizer in Lebanese cuisine. Here are the ingredients and preparation method:

Ingredients:

- 500 grams of raw beef or lamb

- 1 large onion

- Salt to taste

- Black pepper to taste

- Olive oil

- Arabic bread (pita)

- Romaine lettuce and onion slices for serving (optional)

Preparation:

1. Finely dice the beef or lamb.

2. Use a meat grinder or food processor to finely mince the meat.

3. Finely chop the onion.

4. Place the minced meat in a bowl and add the chopped onion.

5. Serve the meat on a serving dish and spread it flat.

6. Enjoy Kibbeh Nayyeh with Arabic bread and olive oil.

Kibbeh Nayyeh can be served with onion slices and lettuce, and it can also be accompanied by a tahini and garlic sauce. It is commonly served as part of a delicious appetizer platter.

In conclusion, it's worth mentioning that Kibbeh Nayyeh, a dish of Arab origin found in several Middle Eastern countries, is prepared with variations according to individual tastes and presentation in each country.