Meat Kibbeh Recipes

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Steps:

• wash the cracked wheat and drain.
• Add the smeed samolina , salt , pepper past and onion also the processed meat and knead all of it into kibbeh dough.( dip your hands in water to facilitate the kneading process and add more water if necessary .
• To prepare the filling melt the butter and fry the onions until pale add the ground meat and salt and cook until the meat changes color and the water has evaporated stir in the spices and the nuts mix well . Leave aside to cool down.
• Divide the kibbeh dough into small walnut size lumps.
• Take each lump and make a hole in the middle dip finger in water and in large that hole with finger and fill with ground meat stuffing . Bring together the sides and shape into long sharp edge kibbes.
• Arrange in tray next to each other repeat the procedure with all of the kibbe.
• Heat oil in deep frying pan and fry the kibbeh few at a time until golden crispy.

Steps:

• Preheat the oven to 400º F.
• For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
• Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
• In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
• For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
• Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
• Cut the kibbee into small diamonds or rectangles.
• Bake until meat is cooked through, around 30-45 minutes.