How to Make Kibbeh meatballs - kibbeh 'rass in 15 Minutes for Beginners

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kibbeh meatballs - kibbeh 'rass. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Kibbeh is the Middle Eastern meatball: lamb, bulgur wheat, mint, and parsley filled with beef, pine nuts, peppers, and onions. It's like a Cadbury Creme Egg for carnivores: a savory shell hiding spiced meat inside. I remember my grandma frying them up before dinner, placing them on paper towels to extract.

Kibbeh meatballs - kibbeh 'rass is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kibbeh meatballs - kibbeh 'rass is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kibbeh meatballs - kibbeh 'rass:

1. Make ready - For the kibbeh dough:
2. Prepare 500 g finely ground beef
3. Prepare 1 1/2 cups fine bulgur
4. Take 1 onion, finely chopped
5. Prepare 1/4 teaspoon allspice
6. Get 1/2 teaspoon cinnamon
7. Take 1 teaspoon salt
8. Get 5 basil leaves
9. Prepare - For the stuffing:
10. Make ready 250 g finely ground beef
11. Make ready 2 onions, finely chopped
12. Make ready 1 teaspoon pomegranate syrup, if available
13. Make ready 1/4 cup pine nuts
14. Get 1 teaspoon salt
15. Make ready 1/2 teaspoon cinnamon
16. Take 1/4 teaspoon pepper
17. Take 1 tablespoon vegetable oil
18. Prepare - For frying:
19. Get 6 cups vegetable oil

In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw. Kibbeh comes from Arabic meaning "ball". It is considered a Meze or Mezze but can be served as main course.

Instructions to make Kibbeh meatballs - kibbeh 'rass:

1. To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
2. Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
3. To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.
4. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
5. Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
6. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
7. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
8. Serve hot or at room temperature.

Forget about meatballs and make this Lebanese Kibbeh recipe with ground beef. Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Traditionally, the Lebanese used to kill animals on Sundays and feast days, so the raw meat was eaten immediately. Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is easy.

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