This Week's Meals: (3/4): Kibbeh.
Oh, this. THIS. I'm eating it right now and it's everything I remember.
Back in the late 90s, when I was living in State College, PA, an Egyptian restaurant opened up for, like, a week. North and I happened across it while it was open and we stepped in to try it. I didn't know what to get, so I asked the waiter what I should try, and he suggested Kibbeh.
And I've been chasing it ever since. When I was in Austin, I did find places that served it, but I never ordered it because they mentioned it was a wheat shell dish - and I didn't remember wheat being part of the Egyptian kibbeh I had. I missed out on so much.
Up here in Seattle, I did ask a local place if they made kibbeh, and they said the only place they knew was in Seattle, but if a certain cook was in, they could make it for me. But when they said it was wheat shelled, I just never ordered it.
When every recipe for kibbeh I found had that wheat, I realized I was wrong - I was thinking like Wheat Flour - the shell is actually BULGUR wheat, which is a very thick mealy flour and provides that crunchy meal shell I remembered.
And this. This is that kibbeh. :D
They look terrible, though, cause I couldn't make the football shape they were supposed to be in (and those pine nuts make it look...yikes). But that taste. THAT TASTE.
But boy am I glad meal #4 is a sandwich. :D I needed ibuprofin to while shaping the kibbeh.
# Kibbeh
https://www.themediterraneandish.com/kibbeh-recipe/
About 24 kibbeh
2.5 cups fine bulgur wheat
None None Water
1.0 large onion, quartered (shell)
1.5 lb lean ground beef (shell)
2.0 tsp ground allspice (shell)
1.0 tsp ground coriander (shell)
0.5 tsp ground cinnamon (shell)
1.0 tsp black pepper (shell)
Pinch salt (shell)
Oil for frying
1.0 tbsp Olive oil
1.0 medium onion (finely chopped) (filling)
1.0 lb ground beef (cold) (filling)
0.3333333333333333 cup toasted pine nuts (filling)
1.0 tsp ground allspice (filling)
0.5 tsp ground cinnamon (filling)
Pinch salt and pepper (filling)
1 - 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.
2 - 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.
3 - 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.
4 - 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.
5 - Now make the filling. Heat olive oil in a skillet or frying pan.
6 - Saute the onion until just golden, then add the ground beef.
7 - Cook over medium heat, stirring occasionally until the meat is fully browned.
8 - Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine.
9 - Remove from the heat and set aside to cool.
10 - Remove the kibbeh dough from the fridge.
11 - 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.
12 - Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tablespoon or so) and form into somewhat of an oval-shaped disc in the palm of one hand.
13 - Use your finger to make a well in the middle of the disc, and gradually hollow the disc out to make a larger well or hole for the filling.
14 - 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.
15 - Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
16 - Chill the stuffed kibbeh for 1 hour.
17 - 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).
18 - 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).
19 - 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.
