Traditional Kibbeh dish.

Updated at: Wed, 16 Aug 2023 23:54:11 GMT

Step 1

BEFORE YOU START NOTE: Do not use ground beef, use ground chuck. The flavor is totally different. In actuality the recipe calls for lamb, but very expensive and has to be prepared a certain way. Be very careful about the amount of salt used. Taste the raw mixture, should be a light taste of the salt. Keep in mind that the middle part of the kibbeh will contain most of the salt. TRADITIONAL LEBANESE RECIPE. Soak cracked wheat in bowl of water for about 45 minutes, until mostly soft. Meanwhile, cook about 3/4 to 1 lb of the ground chuck in a pan or skillet with 2 tbs of salt. This is meant to be salty. Its the stuffing for the middle of your kibbeh pattie. The patties will be thick so it won't take long when you fry them. Set the ground stuffing aside to cool. Now peel three medium onions. You can either grade them on a grader or food processor. By this time your cracked wheat should be softened. Squeeze out all the water and place in a large bowl with the remaining 3 lbs or so of ground chuck and the onions. Add the 2 tsp of salt and 1 tsp of pepper. Mix ingredients throughly with your hands. Now form mixture into tennis size balls. With your finger form a large opening in each ball and fill with about a tsp of the pre-cook, salty ground chuck. Close the ball and form a thick pattie. At some point during this process you should be heating up about a 1/2 inch of canola oil in a large frying pan. (don't use too much oil, drop a small piece of meat in oil to make sure its hot enough). Place some of the patties in the fry pan. Cook for about 5 minutes then turn and fry another 4 minutes at medium high. Should be very dark brown when done. Place on paper towel lined cookie sheet to cool. Serve hot, warm or can be refrigerated. You can also bake in a large casserole dish for 45 to 50 minutes.

1 liked

0 disliked