Simple 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:

• Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
• Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
• Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
• Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
• Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

Steps:

• First, cook the bulgar: bring 2 1/2 cups of water to a rolling boil. Stir in bulgar and cover. Let it sit for 15 minutes until the liquid is absorbed and the bulgar is soft.
• Meanwhile, coarsely chop one onion, and finely dice the other onion. Also lightly toast the pine nuts in a skillet if you will be using them.
• Sauté the finely chopped onion in olive oil. Add the pine nuts and ground meat, and scramble. Add the spices and cook until done. Set aside to cool slightly.
• In a medium bowl mix the cooked bulgar, coarsely chopped onion, and 1 tsp each salt and pepper. Use your hands to combine well and then run through a food processor until it reaches the consistency of bread dough.
• To make the kibbeh you will need to make balls of bulgar filled with the cooked meat mixture. Shape ping pong sized balls of the bulgar mixture, and then use your thumb to make a hole in the center. Fill the hole with a tbsp or two of the cooked meat, and gently close the bulgar around it.
• After you have formed all of the mixture into balls, you will need to fry them for 10 minutes using your preferred method. I heat a few inches of oil in a cast iron dutch oven and cook them in several batches on my stovetop, flipping the kibbeh halfway through cooking.
• Drain on a rack and serve warm with tzatziki (Grecian sauce).