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Spicy Kibbeh
Created by: Howcan Team
Ingredients
- 1 cup bulgur wheat
- 1 pound ground lamb
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped jalapeno pepper
- 1/4 cup tomato paste
- 1/4 cup water
- 1/4 cup vegetable oil for frying
Instructions
- In a bowl, soak 1 cup of bulgur wheat in water for 30 minutes, then drain and squeeze out excess water.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the ground lamb to the skillet and cook until browned. Stir in 2 teaspoons of cumin, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 teaspoon of cayenne pepper, and salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat and let it cool.
- In a separate bowl, combine the soaked bulgur wheat, pine nuts, parsley, mint, green onions, red bell pepper, and jalapeno pepper. Mix well.
- In a small bowl, mix together the tomato paste and water to create a paste.
- Preheat the oven to 375°F (190°C).
- To assemble the kibbeh, take a small portion of the bulgur mixture and shape it into a small oval. Make a hole in the center and fill it with a spoonful of the spicy lamb mixture. Close the opening and shape it into a smooth oval or football shape.
- Heat 1/4 cup of vegetable oil in a skillet over medium-high heat. Fry the kibbeh in batches until golden brown on all sides. Remove and drain on paper towels.
- Place the fried kibbeh in a baking dish and bake for 15-20 minutes, or until cooked through.
- Serve the spicy kibbeh hot with your favorite side dishes or salads. Enjoy!
Kibbeh, a Middle Eastern dish with a spicy filling, has a rich history dating back to ancient times. Originating in the Levant region, it was traditionally prepared by skilled chefs who meticulously hand-ground the meat and bulgur wheat to create a fine, smooth texture. The spicy filling, often made with a blend of ground meat, pine nuts, and aromatic spices like cinnamon and allspice, adds a burst of flavor to the dish. Today, the best versions of this dish can be found in renowned Lebanese and Syrian restaurants, where chefs expertly craft the kibbeh to achieve the perfect balance of spice and texture. To make this dish at home, it's essential to master the technique of shaping the kibbeh into its distinctive torpedo shape and ensuring the filling is generously seasoned for that signature spicy kick.
75 min
8
320 calories
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