Best 6 Kubbe Recipes

KIBBEH RECIPE (HOW TO MAKE KIBBEH)

Steps:

• Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
• Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
• Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
• Remove the kibbeh dough from the fridge.
• To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
• With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
• Chill the stuffed kibbeh for 1 hour.
• Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
• Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!

TRADITIONAL KEBBE

Steps:

• The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.

KUBBE

Steps:

• Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
• For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
• Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
• Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

BAKED KIBBEH

Steps:

• Make filling:
• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
• Make bulgur mixture:
• Preheat oven to 400°F.
• Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
• Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
• Assemble and bake kibbeh:
• Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
• Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
• Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

BAKED LEBANESE KIBBE

Steps:

• Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
• Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
• Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
• Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
• Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

MEAT OR MUSHROOM KUBBEH

Steps:

• The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
• Mushroom Filling: Saute onion in oil.
• Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
• Cool.
• Meat Filling: Thoroughly knead the meat with water.
• Saute onion in oil, add meat and seasonings.
• Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
• Cool.
• The Crust: Rinse and drain the cracked wheat.
• Place all ingredients in a large bowl, use fingers to crumble and combine together.
• Knead soft dough, slowly adding water as required, until dough is malleable.
• Wet hands in cold water, take small lump of dough in left hand.
• Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
• Into each hollow place 1 teaspoon of filling, meat or mushrooms.
• Seal by bringing the tips together with cold water.
• Roll the dough between palms to create an elongated form.
• Place on a baking sheet.
• Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
• Repeat with the other kubbeh.
• No more than 4 kubbeh should be fried at a time.
• Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
• Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).