How to make fried kibbeh

بواسطة فالديف رستم في يونيو 30, 2023

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How to make fried kibbeh, where kibbeh is a very popular and delicious food, which can be prepared in several ways, by grilling it in the oven or on charcoal, or it can be fried in oil. The kibbeh can also be preserved after processing and before cooking in the freezer to be used when desired. The process of preparing the kibbeh needs Time and effort, and in this article we will mention how to make fried kibbeh in different ways.

How to make fried kibbeh

Fried kibbeh is one of the most delicious appetizer dishes in the Levant, which is characterized by its delicious taste. We prepared for you from the website the contents of the fried kibbeh recipe in the original way.

Ingredients

for the kibbeh dough

Two and a half cups of bulgur.
One tablespoon of ground cumin.
One and a half tablespoons of spices.
A teaspoon of dried mint.
A teaspoon of black pepper.
A teaspoon of paprika.
One tablespoon of table salt.
A small grated onion.
600 grams of minced beef.

for the kibbeh filling

Two tablespoons of vegetable oil.
A medium-sized onion, finely chopped.
A tablespoon of spices.
A teaspoon of sumac.
A teaspoon of table salt.
A teaspoon of black pepper.
450 grams of minced beef.

How to prepare

To prepare the kibbeh dough

Put the bulgur in a large bowl, and wash it well with water.
Drain the water and leave a small amount of it. Soak the bulgur in it for a quarter of an hour.
Add the bulgur, all of the spices, black pepper, paprika, dry mint, salt and cumin to the electric blender, and let it knead for five minutes.
Mash the onion and add it with the minced beef to the bulgur mixture.

To prepare the kibbeh filling

Heat the olive oil in a large frying pan, over a medium heat, and fry the onions until soft.
Add the spices to the onions (cumin, black pepper and whole spices).
Mix the minced meat with the onions until tender, then add the sumac and salt, and continue cooking for an additional minute.
Remove the mixture from the heat, and set it aside to cool.
Start by forming the kibbeh balls by placing a bowl of cold water near you, and make sure your hands are cool and wet while shaping the balls to give them a smooth finish.
Take part of the beef and bulgur mixture to make the kibbeh balls, using the index finger of the other hand make a hole in the middle and move your finger while rotating the kibbeh to create a conical shape (put your finger first in the bowl of cold water).
Fill the inner hole of the kibbeh ball with a tablespoon of the prepared filling, then close the top of it.
Put the stuffed kibbeh balls in the tray.
Heat the oil in a deep saucepan and fry the kibbeh in it, taking care not to add too much kibbeh to the oil at once.
Fry the kibbeh balls for a few minutes, until they are dark golden on both sides.
Place the fried kibbeh on a paper towel to absorb excess oil.
Arrange the kibbeh grains in the serving dish, and with health and wellness.

Lebanese fried kibbeh

The method of preparing fried kibbeh differs from one country to another, and from one city to another, where it is served in different types. In this recipe, we will discuss how to make fried kibbeh in the Lebanese way.

Ingredients

for the kibbeh dough

A kilogram of onions.
A kilogram of minced meat.
Two onions.
One and a half tablespoons of kibbeh spices.
One and a half tablespoons of corn flour.
A teaspoon of mixed spices.
Half a teaspoon of black pepper.
One tablespoon of table salt.
Half a cup of vegetable oil for frying.

for the kibbeh filling

500 grams of minced meat.
Three grains of chopped onions.
A teaspoon of mixed spices.
One and a half tablespoons of kibbeh spices.
A teaspoon of black pepper.
A tablespoon of salt.
Two tablespoons of sumac.
A cup of chopped walnuts.

How to prepare

Soak the amount of bulgur in enough water to cover it, and leave it aside.
Prepare the filling by frying the chopped onions in olive oil over a low heat until golden.
Add 500g of minced meat to the onions, and cook the meat over high heat.
Add the mixed spices, salt and black pepper to the meat, and mix the ingredients well.
Turn off the heat when the meat is done, then add sumac and chopped walnuts, cover and set aside.
Drain the bulgur and put it in a large bowl.
Put the amount of minced meat and bulgur in the electric mixer in batches, and mix it until the mixture is homogeneous.
Chop two onions in a blender with spices, black pepper and salt, and mix the ingredients together.
Put the bulgur and meat mixture in a large bowl, then add the onion mixture and corn flour to it, and knead the mixture with your hands (if you see the mixture dry, add a little water to it).
Add half a cup of vegetable oil in a small bowl, to dip your fingers in while shaping the kibbeh, to avoid sticking.
Take a portion of the dough, roll it to the size of a ball, then make a space inside it using your index finger, add a spoonful of the filling and close the dough.
Place the stuffed kibbeh on the plate, and continue filling the rest of the dough in the same manner.
Fry the kibbeh grains with plenty of oil.
Put the kibbeh in the serving dish, and serve the yogurt and some vegetables next to it.

Iraqi fried kibbeh

In our article, we will present to you how to make fried kibbeh in the Iraqi way, with a different and distinctive taste. Follow with us how it works, and the ingredients you need to prepare this kibbeh.

Ingredients

900 grams of minced beef.
Two cups of long-grain white rice.
A large onion.
Small spoon of salt.
Half a teaspoon of black pepper.
A bunch of parsley.
one egg.

How to prepare

Prepare the kibbeh dough by soaking the rice in cold water for an hour.
Wash the rice well to remove the starch.
Put the rice in a saucepan over a low heat, adding an amount of water to cover it, add salt to it (stay away from adding oil when cooking this type of rice).
Reduce the heat when the rice begins to boil, and let it simmer for ten minutes until it absorbs the water, taking care to cover it.
Turn off the heat when the rice is done, and leave the pot covered aside to cool.
Whisk the egg whites in a bowl, then add them to the rice cooker.
Knead the rice and eggs with your hands until you get a cohesive texture, then put the dough aside.
Start by preparing the kibbeh filling, by frying finely chopped onions over a high heat.
Add the beef, black pepper and salt to the onions, and let it cook for five minutes.
Chop the parsley, then reduce the heat and add it to the meat, let the mixture cook for half an hour, while continuing to stir from time to time.
Dip your hands in water, take an amount of rice dough and shape it into a ball the size of an egg.
Make an indentation with your index finger inside the ball of dough.
Add a tablespoon of the filling inside the dough, then close the kibbeh.
Continue forming the rest of the dough in the same manner.
Fry the prepared kibbeh pieces in oil, taking care to cover the pan while frying.
Put the kibbeh grains in the serving dish, and serve them cold.

Grilled kibbeh

Here’s how to make grilled kibbeh in the oven, in an easy way and with simple ingredients.

Ingredients

for the kibbeh dough

A pound of minced municipal meat.
Medium sized onion.
A quarter cup of mint leaves
Half a tea spoon of cinnamon.
A teaspoon of table salt.
Half a tablespoon of spices.
Four cubes of ice.
Two and a half cups of bulgur.

for the kibbeh filling

Two small onions.
Half a teaspoon of salt.
A quarter cup of mint leaves.
A quarter cup of parsley leaves.
A teaspoon of black pepper.
300 grams of local meat.

How to prepare

Prepare the kibbeh dough by adding each of (spices, salt, cinnamon, mint, onion, ice and meat) in the bowl of an electric mixer, mix the ingredients for three minutes until they mix with each other and you have a cohesive dough.
Wash the amount of bulgur and dry it well with a paper towel, then add it to the dough, and run the mixer for an additional minute, so that the kibbeh dough is ready after that.
Prepare the kibbeh filling by cutting the meat into small pieces, placing it in the electric mixer, adding onions, salt, mint, parsley, and black pepper to it, and mixing the ingredients for five minutes until you get a homogeneous texture, so that the filling is ready.
Divide the kibbeh dough into small balls, then take each ball with your wet hands, and open a hole in the middle of the ball.
Add a tablespoon and a half of the filling in the space in the middle of the kibbeh.
Place the kibbeh mold on top of the kibbeh pie, and press down to cut it.
Place all the kibbeh grains on aluminum sheets greased with a little oil.
Bake the kibbeh in the upper part of the oven.
Take the kibbeh out of the oven and place it on a serving plate, and serve your favorite salads next to it.

Potato kibbeh

Potato kibbeh is considered one of the appetizers served in the Arab kitchen. Its main ingredient is mashed potatoes, which are fried in oil or grilled in the oven in slices. The kibbeh dough is usually prepared from potatoes, flour and baha, while the filling is prepared from minced meat, onions and oil. Follow us, madam, to learn how Prepare it in the original way.

Ingredients

Three large grains of potatoes.
One and a half tablespoons of table salt.
Half a cup of fine bulgur.
Six tablespoons of salted butter.
A teaspoon of black pepper.
Half a teaspoon of onion powder.
Four tablespoons of olive oil.
A small onion, finely chopped.
¼ teaspoon cinnamon.
A cup of cooked chickpeas.
Two lemon juice.
A packet of frozen spinach.

How to prepare

Immerse the potatoes in cold water in a large saucepan, and add a tablespoon of salt to it.
Raise the pot of potatoes on the stove, making sure to cover the pot, and leave it for 20 minutes, until it becomes soft and mashable.
Rinse the amount of bulgur twice in a small bowl, then cover it with fresh water for half an hour, and then drain it.
Preheat the oven to 400 degrees Fahrenheit.
Drain the potatoes from the water, and put them back in the pot over a low heat to get rid of any remaining water.
Remove the potatoes from the heat, and add four tablespoons of butter, half a teaspoon of salt, black pepper, onion powder, and bulgur. Mash the potatoes and mix the ingredients together, then set them aside to cool.
Heat three tablespoons of olive oil in a large frying pan over medium heat, add the chopped onion with half a teaspoon of salt, and stir until the onions soften.
Add the chopped spinach to the onion mixture, and season with salt, cinnamon and dried mint.
Add the chickpeas and lemon juice to the spinach, blend the mixture together, until you have a delicious, sour mixture.
Bring the oven tray, grease it with a tablespoon of butter, then pour half of the potato mixture to make a layer on the bottom of the tray, then put the spinach mixture on the bottom layer.
Pour the other half of the potatoes over the spinach layer, sealing the layers on all sides of the tray, and smoothing the top.
Melt the remaining amount of butter and brush the top of the kibbeh with it (while reserving a little of it to brush the kibbeh when it comes out of the oven).
Bake the kibbeh tray until it is completely cooked and the surface is golden brown, which takes half an hour to cook.
Remove the potato kibbeh from the oven, and brush it with the amount of melted butter left over from the kibbeh.
Leave the kibbeh for ten minutes to cool slightly before serving it.

Vegetable kibbeh

In this article, we chose for you how to make vegetarian kibbeh with simple ingredients and a great taste, as this kibbeh is characterized by its low calories.

Ingredients

for the kibbeh dough

Two cups of bulgur.
Four cups of warm water.
a cup of walnuts.
Half a cup of vegetable oil.
One tablespoon of ground cumin.
One tablespoon of table salt.
Two teaspoons of smoked paprika.
A teaspoon of dried marjoram.
A teaspoon of pomegranate molasses.
Half a teaspoon of black pepper.
Juice of half a lemon.
a glass of flour.

for the kibbeh filling

Half a cup of white onion cut into small cubes.
Two small potatoes, cut into small cubes.
A cup of frozen peas.
One and a half teaspoon of ground cumin.
One and a half teaspoon of ground salt.
Half a teaspoon of chopped green pepper.
Vegetable oil for frying.

How to prepare

Soak the bulgur in water for half an hour.
Drain the bulgur from the water well in a colander.
Put the bulgur in an electric blender, add walnuts, cumin, vegetable oil, salt, marjoram, pomegranate molasses, black pepper, and lemon juice.
Mix the bulgur with the ingredients well, until you have a soft and homogeneous dough.
Add a teaspoon of cold water at a time until it comes together.
Transfer the mixture to a large bowl, add the flour and mix with your hands.
Cover the kibbeh dough and let it rest for ten minutes in the fridge until it is ready to use.
Prepare the filling by heating the oil in a frying pan over medium heat, and fry the onions until translucent, which takes about 15 minutes.
Stir frozen peas into onion and cook until heated through, 2 minutes.
Add cumin, black pepper and salt, and stir to combine.
Grease a baking tray with butter paper.
Take the kibbeh dough out of the refrigerator, and put two tablespoons of the dough in your hands (dip your fingers in cold water to prevent the dough from sticking).
Put a tablespoon of the filling in the dough, then fold it into an oval ball.
Place the stuffed kibbeh on the prepared baking tray.
Repeat filling the remaining amount of dough in the same way.
Place the stuffed kibbeh inside the refrigerator for ten minutes to prepare it before frying.
Heat two cups of frying oil in the pan, and fry the kibbeh in batches, taking care not to overcrowd the pot.
Fry the kibbeh in the pan until it becomes golden brown on all sides.
Describe the kibbeh beads on the paper towel to absorb the excess oil.
Arrange the kibbeh beads in the serving dish.
Serve the vegetarian kibbeh warm, and with health and wellness.

In conclusion, we have finished our article after we got to know how to make fried kibbeh in an easy way and with a distinctive taste. We also presented several different ways to prepare fried kibbeh, such as how to make potato kibbeh, vegetable kibbeh, and grilled kibbeh, and we got to know how to prepare kibbeh in the Lebanese and Iraqi way.