Cookbook:Kibbeh

Kibbeh
Category	Dumpling recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Israel | Palestine

Ingredients

Filling

• 1 kg of minced meat
• 6–7 onions, finely chopped
• Salt
• Raisins (optional)
• Pine nuts (optional)
• Spicy paprika or chile powder (optional)

Dough

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

Procedure

Filling

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

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

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.