Lebanese Kibbeh Recipe (Kibe)

Por Vincenzo's Plate · 60 min

Ingredientes

Modo de preparo

1. Put the burgul in a large bowl, cover with water and wash the grain well with your hands. Leave it for an hour if you have time, or a few minutes if not.
2. Drain off most of the water, leaving a small amount so the grain keeps absorbing it.
3. Add ½ tablespoon each of salt, pepper, paprika, dried mint and cumin, and mix thoroughly. Grate in one onion and blend well.
4. Chop 2 small-medium onions. Heat 2 tablespoons of olive oil in a deep frying pan over high heat.
5. Add 50 g of pine nuts and slivered almonds, stir gently and simmer for 2-3 minutes. Remove the nuts and set them aside, keeping the oil in the pan.
6. Return the pan to the heat, add the minced meat and break it up with a wooden spoon until cooked through.
7. Add the chopped onion, stir to combine, then add ½ teaspoon each of salt and pepper and simmer until the onion is cooked through.
8. Crush the rested burgul with your hands until it reaches the right consistency. Sprinkle in a little water and mix again.
9. Add the meat mixture to the bowl and squeeze it in until no burgul grains remain.
10. For kibbeh qrass: wet a small bowl of water. Roll a portion of the mixture into a ball, hollow out a centre pocket with your finger, leaving a thin wall. Fill with the nut and mince filling, then close and shape a point at the top. Shallow-fry in hot olive oil in a small deep pot, a few at a time, turning gently for a couple of minutes until cooked throughout.
11. For baked kibbeh (bil sayneeye): drizzle olive oil over the base of a tray. Press a portion of meat flat across the bottom, leaving a small border. Spread scoops of the mince mixture over it with the back of a tablespoon, then flatten more portions over the top to cover everything, including the edges. Cut through the layers into square portions. Drizzle 1 tablespoon of olive oil over the top and
12. Dipping sauce: mix a few spoonfuls of plain yoghurt with a sprinkle of dried mint, salt and crushed garlic.

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