Best Meat Or Mushroom Kubbeh Recipes

KIBBEH RECIPE (HOW TO MAKE KIBBEH)

Steps:

• Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
• Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
• Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
• Remove the kibbeh dough from the fridge.
• To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
• With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
• Chill the stuffed kibbeh for 1 hour.
• Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
• Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!

KUBBE

Steps:

• Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
• For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
• Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
• Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

MIDDLE EASTERN KIBBEH

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.

MEAT OR MUSHROOM KUBBEH

Steps:

• The amount of crust in the recipe is adequate for either the mushroom or the meat filling-- not both.
• Mushroom Filling: Saute onion in oil.
• Add the mushrooms and seasonings, cover and continue cooking until liquid evaporates.
• Cool.
• Meat Filling: Thoroughly knead the meat with water.
• Saute onion in oil, add meat and seasonings.
• Stir and separate meat, cooking uncovered over medium flame, until water evaporates.
• Cool.
• The Crust: Rinse and drain the cracked wheat.
• Place all ingredients in a large bowl, use fingers to crumble and combine together.
• Knead soft dough, slowly adding water as required, until dough is malleable.
• Wet hands in cold water, take small lump of dough in left hand.
• Using forefinger of right hand create an indentation in the lump of dough and tightening the dough round the finger with the help of left hand, create a thimble like form making certain that its outer wall remains intact.
• Into each hollow place 1 teaspoon of filling, meat or mushrooms.
• Seal by bringing the tips together with cold water.
• Roll the dough between palms to create an elongated form.
• Place on a baking sheet.
• Heat oil in a skillet and add 1 kubbeh, wait several minutes until oil begins sizzling.
• Repeat with the other kubbeh.
• No more than 4 kubbeh should be fried at a time.
• Turn kubbeh several times and continue cooking on a medium flame until outer crust is brown and crisp.
• Serve hot whith choice of salads (tehinah, tabouleh, fresh vegetable salads).

IRANIAN BEET, PLUM AND CELERY SOUP WITH KUBBEH (MEAT DUMPLINGS)

Steps:

• Mix semolina or farina and 1 1/4 teaspoons of salt in a bowl. Gradually add about 1 cup hot water, mixing with a fork until the consistency of Play-Doh. If necessary add a bit more water. Refrigerate for about 20 minutes.
• Dice one onion. In large pot, heat oil and add diced onion and garlic. Sauté until golden. Add celery root, beets and plums or apricots. Cover and cook, stirring occasionally, for 15 minutes. Add 6 cups of water, bring to a boil, and reduce heat to low. Simmer until beets are tender, about 15 minutes. Add 2 tablespoons of lemon juice and 1 teaspoon sugar.
• In food processor, combine remaining onions, celery leaves and parsley or cilantro. Pulse until finely chopped but not puréed and transfer to a large bowl. Add beef, black pepper and remaining 1 teaspoon salt. Mix well with fingers.
• Remove dough from refrigerator and knead again until pliable. With wet hands, take a walnut-size portion of dough and flatten it as thinly as possible in your palm. Place 1 heaping teaspoon of meat mixture in center. Completely enclose meat in dough and roll it into a ball between your hands to seal. Keeping your hands wet, repeat with remaining dough and filling.
• Bring soup to a boil and gently add dumplings. They will sink. Cover and simmer gently until cooked through, about 30 minutes, adding water if soup becomes too thick. Add more lemon juice and sugar if needed. Ladle into bowls, garnish with mint, and serve.

BAKED LEBANESE KIBBE

Steps:

• Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
• Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
• Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
• Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
• Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.