Delicious Homemade Kibbeh American Style: A Step-by-Step Guide Without Using a Machine

Here's a recipe for making American-style kibbeh without using a machine: Ingredients: For the kibbeh shell: - 1 cup fine bulgur wheat - 1 pound ground beef or lamb (you can also use a mix of both) - 1 large onion, finely chopped - 1/4 cup chopped fresh parsley - 1/4 teaspoon ground allspice - 1/4 teaspoon ground cinnamon - Salt and pepper to taste - 2-3 tablespoons olive oil For the filling: - 1/2 pound ground beef or lamb - 1 small onion, finely chopped - 2 tablespoons pine nuts (optional) - Salt, pepper, and spices to taste (such as allspice, cinnamon, and nutmeg) For frying: - Vegetable oil Instructions: 1. **Prepare the Bulgur**: Place the fine bulgur wheat in a bowl and cover it with warm water. Let it soak for about 30 minutes or until the bulgur becomes soft. Drain any excess water using a fine mesh strainer or cheesecloth. Squeeze out any excess moisture from the bulgur using your hands. 2. **Make the Shell Dough**: In a large mixing bowl, combine the soaked bulgur, ground meat, chopped onion, parsley, allspice, cinnamon, salt, and pepper. Use your hands to knead the mixture thoroughly until everything is well combined and forms a dough-like consistency. If the mixture seems too dry, you can add a bit of water or olive oil to moisten it. 3. **Prepare the Filling**: In a separate pan, cook the second portion of ground meat with chopped onion until the meat is browned and the onion is translucent. Add spices like allspice, cinnamon, nutmeg, salt, and pepper according to your taste. If using pine nuts, toast them in a dry skillet until golden brown and add them to the meat mixture. Let the filling cool down. 4. **Form the Kibbeh**: Take a small portion of the kibbeh shell mixture (about the size of a golf ball) and flatten it in the palm of your hand to form a small patty. Place a spoonful of the cooled filling in the center of the patty. Carefully fold the edges of the shell over the filling, shaping it into a torpedo or oval shape. Use your fingers to seal the edges and smooth out any cracks. 5. **Fry the Kibbeh**: Heat vegetable oil in a deep skillet or pot over medium-high heat. Once the oil is , carefully place the shaped kibbeh in the oil, a few at a time, making sure not to overcrowd the pan. Fry the kibbeh until golden brown and crispy on all sides, turning them occasionally for even cooking. It should take about 5-7 minutes per batch. 6. **Serve**: Remove the fried kibbeh from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve the kibbeh with a side of yogurt sauce, tahini sauce, or your favorite dipping sauce. Enjoy your homemade American-style kibbeh!

Sign in with Google