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Home » Recipes » Kibbeh using a klarstein

Kibbeh using a klarstein

Name: Kibbeh using a klarstein
Prep time: 49 min
Cook time: PTM
Total time: 71 min
Yield: 6 servings
Cuisine: ["Middle easterne","Lebanese"]

Kitchen Hero, Food Circus, Grandprix

(4.8)

Preparation time

49 min

Total time

71 min

Servings

Calories / Serving

0 Cals

Difficulty

Average

Embark on a culinary journey to the Middle East with Kibbeh, a symphony of flavors and textures! This Levantine delight features a crispy, bulgur wheat shell embracing a savory filling of seasoned ground beef, fragrant onions, and aromatic spices. Topped with crunchy pine nuts, each bite is an explosion of deliciousness. Prepare to be transported!

Open this Recipe in the KudoCook App

Ingredients

250 g Fine bulgur
300 g Water
500 g Ground beef
200 g Onion
10 g Salt
4 g Pepper
2 g Ground cumin
530 g Olive oil
1 g Cinnamon powder
50 g Pine nut

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Steps

Shell

Add 250 g of fine bulgur in a bowl.
Add 250 g of water in the bowl.
Setaside the preparation content on a workplan during 15min.
Drain excess of the bowl in a strainer.
Add 250 g of ground beef, 100 g of onion, 5 g of salt, 2 g of pepper, 2 g of ground cumin in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
Mix manual: 20sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
Add 50 g of water in a freezer.
Mix manual: 10sec / 0°C / Speed 4.
Setaside the dough on the workplan.

Filling

Wash the food processor bowl.
Add 100 g of onion in the food processor bowl.
Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
Add 30 g of olive oil in the food processor bowl.
Mix manual: 5:00min / 120°C / Speed 1.
Add 250 g of ground beef, 5 g of salt, 2 g of pepper, 1 g of cinnamon powder in the food processor bowl.
Mix manual: 8:00min / 120°C / Speed 1 in inverse.
Drain excess of the food processor bowl on the strainer.
Add 50 g of pine nut in the food processor bowl.
Transfer the content of the food processor bowl in the bowl let cool.

Assembly

Take a portion of the shell dough (about 50 grams), flatten it in your palm, and make a cavity in the center.
Fill the cavity with a spoonful of the meat filling.
Close the dough around the filling, shaping it into a pointed oval (torpedo) shape.

Frying

Add 500 g of olive oil in a frypan.
Cook in the oven with an oil base at 180°C.
Fry the Kibbeh in batches until golden brown and crispy, about 5-7 minutes.
Remove the content of the frypan on a baking tray.
Remove and drain on paper towels.
Serve Hot.
Serve hot with a side of lemon wedges.