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Kibbeh, Lebanese dumplings

Meat765 minutes6 people350 calories
1/52/53/54/55/5 (1.009 votes)
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By Irene Arcas

Kibbeh

I really wanted to show you this recipe. When I tried it I was totally in love with this dish called Kibbeh. Although it is a typical food of the lebanese cuisine, you can find it for everything Middle East and also by other countries like Armenia and even in Latin America. Its main ingredients are carne sting, bulghur y spices, and the shape, could remind us of a large Spanish croquette with the spikes out, and the texture would remind us of a meatball.

As you will see in the recipe, it takes a long time to prepare because we must leave the dough resting 12 hours for which the boulgur swells and the meat macerates enough so that it takes on all the flavor of the spices. Therefore, we must take this into account and leave the dough prepared either the night before or early in the morning. But I already told you that it is well worth the wait?

I have put them with spicy tomato sauce and also with yogurt and peppermint sauce. If you like it, don't forget to sprinkle them with a few drops of lemon or lime. Really delicious! You can accompany it with some varoma vegetables or a salad.

Kibbeh, Lebanese dumplings

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Delicious Lebanese kibbeh, made with lamb meat, bulgur and spices. Ideal accompanied with yogurt and mint sauce, or spicy tomato.

  • Irene Arcas
  • Kitchen: Arab
  • Recipe type: meat
  • Calories: 350
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 400 grams of lamb meat (can be substituted for veal),
  • 200 grams of bulgur (can be substituted for couscous)
  • ½ onion,
  • a pinch of salt,
  • a pinch of pepper,
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon of sweet paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon of nutmeg

For the filling:

  • 200 grams of minced lamb meat (or veal)
  • ½ onion
  • 1 garlic clove
  • 30 g of extra virgin olive oil
  • salt to taste
  • a pinch of pepper
  • 1/2 teaspoon cumin
  • a pinch of hot paprika
  • 1/2 teaspoon turmeric
  • a cup of coriander leaves (or parsley)
  • a cup of mint leaves

Others:

  • Frying oil
  • Yogurt sauce to accompany

Music

  1. We hydrate the bulgur with plenty of hot, slightly salty water. We stir from time to time, and let it rest for about 3 hours. We drain.

  2. In the glass we put the onion and crush 5 seconds, speed 5. We withdraw.

  3. Now we add the chopped lamb meat without fat or bones and shred 5 seconds, speed 8. We lower the remains and repeat the operation once more or as necessary until the meat is minced.

  4. We add the rest of the ingredients of the dough, plus the onion that we had reserved and program 30 seconds, speed 4 to mix well.

  5. Remove and store this mixture in a well covered container for about 12 hours.

  6. We put the chopped lamb meat in the glass, without bones or skin, and the coriander and mint leaves and program 30 seconds speed 8. We withdraw.

  7. We wash the glass and dry it well. Add the onion and garlic and program 5 seconds, speed 5.

  8. We lower the remains of the lid and walls, add the oil and cook 5 minutes, varoma temperature, speed 1.

  9. We add the meat with the spices and program 10 minutes, varoma temperature, speed 1. We withdraw.

  10. We take a portion of the dough that we made in the first place (about the size of a meatball) and flatten it. In the center we put a little of the filling and close it as if it were a croquette, leaving the ends in the shape of a beak (not rounded as are our croquettes).

  11. When all the kibbeh are formed we will cook them: either fried in abundant oil or in the oven by pouring a drizzle of olive oil on top and cooking them for 20 minutes at 180º.

Notes

Ideal accompanied with yogurt and mint sauce, or spicy tomato sauce.

TM21 equivalences

table-equivalences


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     Nuria-52 said
    9 years August

    Hello Irene ,,, you speak of 350 calories per serving, I would like to know if the portion is 4 or 1 only.
    They seem very tasty and I will try to make them, thanks for your recipes… Greetings.

    Reply to Núria-52
        Irene Arcas said
      9 years August

      Hello Núria-52, it will depend on the size of your kibbeh. If they are big like mine, 2 is enough. If they are smaller, about 4 is fine. Thanks for writing to us!! 🙂

      Reply to Irene Arcas
     Rocio said
    9 years August

    Do not batter? In the photo it seems that they are? I love trying food from other countries! Thanks

    Reply to Rocio
        Irene Arcas said
      9 years August

      Hello Rocío, they do not batter, this is how they are (thanks to the bulgur) when fried directly. Thanks for writing to us! Try it, you'll love it 🙂 Kisses!

      Reply to Irene Arcas
     marten said
    9 years August

    The portion per person is usually two kibbeh (read kib-bí), because they fill up a lot. At least that's what they put here in Lebanon 😉
    There are also very good ones making the dough with pumpkin and bulgur, stuffed with spinach, pine nuts, grains of pomegranate and very small chickpeas already cooked, all a little sautéed. When putting pumpkin they are lighter. They are not battered, it is the bulgur wheat that gives that texture.
    In some very cold mountainous areas of northern Lebanese they prepare the kibbeh by making the same dough, but very large and filled with melted goat fat, which is scattered when they are broken to eat. Either they are eaten right away, warm and with the melted fat, which are very good but are a gastronomic bomb or you have to wait for the fat to solidify and you have to scrape it off, as if it were candle wax. They're not that good then, but at least you don't take 40.000 kal. suddenly!

    Reply to Marta
        Irene Arcas said
      9 years August

      Well Marta, I loved your comment! Are you or do you live in Lebanon? Please, send us a recipe please, I am in love with Lebanese cuisine 🙂 Thank you very much for writing to us. A hug!!

      Reply to Irene Arcas
     Marta said
    9 years August

    Yes, I now live in Lebanon and have been able to eat different types of kibbeh. But I can't do them ...
    There are very good dishes, such as sayadiya (fish with spiced rice), very varied salads ... Let's see, many of them are traditional cuisine and I would not know how to prepare them with thermomix.
    What I do is put the links and I let the creatives transfer them to technology?

    Reply to Marta
     Irene Arcas said
    9 years August

    How good Marta !! Leave it to us to quickly adapt it to the thermomix. Go leaving us, as you say, here the links that we get down to work. Thank you so much for sharing it !! You already know that I am in love with Arabic cuisine 🙂

    Reply to Irene Arcas