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KIBBEH RECIPE


  • Author: Chefjar

Ingredients

  • FOR THE KIBBEH
  • Bulgur wheat - 1 1/4 cup/ 250gm
  • Cumin seeds- 1 tsp.
  • Marjoram - 2 tsp.
  • Minced ( ground chicken)*- 500 gm
  • Onion ( chopped) -1, medium
  • Salt- as needed
  • Vegetable oil, for deep frying- as needed
  • FOR THE FILLING
  • Vegetable oil- 2 tbsp.
  • Onion ( finely chopped) - 1
  • Minced ( ground) chicken - 700 gm
  • Cumin seeds- 1/2 tsp
  • Marjoram-1/2 tsp.
  • Black pepper-1/2 tsp.
  • Pine nuts- 1/2 cup/ 50 gm , optional
  • SERVING SUGGESTIONS
  • Wedges of lime
  • Hummus
  • Hot pepper sauce
  • Lettuce

Instructions

  1. Soak the bulgur wheat in a large bowl, according to the instructions on the packet, cover the bowl and allow to rest 15 min.
  2. Using a medium mortar and pestle, grind 1 tsp. cumin seeds.
  3. Add the ground cumin, 2 tsp. of marjoram, salt, the minced chicken and onion to the bowl with the soaked bulgur wheat, and mix thoroughly.
  4. Put the mixture in a food processor and grind until you get a finely chopped paste. Refrigerate until ready to use.
  5. To make the filling, heat 2 tbsp. vegetable oil in a pan, fry onion until golden. Add 1/2 tsp. cumin seeds and the minced chicken, cover and cook 15-20 minutes or until liquid is evaporated and chicken is cooked. Add in 1/2 tsp. black pepper, 1/2 tsp. marjoram and pine nuts ( optional), stir-fry for another minute. Transfer the filling to a large bowl and allow to cool.
  6. Remove the bulgur-chicken mixture from the fridge. To make a kibbeh, take a piece of mixture and shape it into a round ball.
  7. Using your finger, press it into the ball and gently squeeze the mixture around it with your other hand to make a cup-like shape. Put approx. 1 tsp. of the filling in the hole.
  8. Push the filling down gently and then close the hole by pinching the edges together. Gently roll and squeeze with your WET palms to make it into a football shape.
  9. In a medium saucepan heat enough oil to cover the kibbeh to 170 C/ 340 F on a sugar thermometer. Fry kibbeh in batches of six- seven until browned. Using a slotted spoon, remove them from the saucepan and drain on a kitchen paper.
  10. Serve with lettuce, hummus or lime wedges.
  11. Enjoy!

Notes

*Minced chicken: Using a meat grinder, grind 6 garlic cloves, 1 large onion and 1 kg of chicken fillet. Season with salt and 1 tsp. of cumin powder.

COOKING TIP
To check that kibbeh are cooked, cut one; the center should be piping hot.

  • Category: Healthy snacks
  • Cuisine: Arabic