Grilled Kibbeh (Kibbeh E’rass Mashwiyyeh)

Name: Grilled Kibbeh (Kibbeh E’rass Mashwiyyeh)
Ingredients: Dough for crust 1 kg beef 1/2 kg finely ground bulgur (brown) 1 glass Freekeh (farikah) 2 medium onions 2 tablespoons lemon zest a few sprigs of fresh mint 1 tablespoon pepper 1/2 tablespoon cumin sal

Appetizers - Grilled Kibbeh (Kibbeh E’rass Mashwiyyeh) by Jasmina K. - Recipia

Grilled stuffed kibbeh - A delicacy from the Middle East Who hasn't heard of kibbeh? These small culinary gems made of meat and wheat are a symbol of Eastern cuisine, spread across the world and loved for their unique taste and crunchy texture. Kibbeh can be prepared in various forms - fried, baked, boiled, or grilled - but today we will focus on the grilled version, known as Kibbeh E’rass Mashwiyyeh. Although it may seem like a complicated process, I assure you that every step is worth the effort. Let's get ready for a culinary journey! Preparation time: 1 hour Cooking time: 20 minutes Total time: 1 hour and 20 minutes Servings: 4-6 Necessary ingredients For the crust dough: - 1 kg beef (can be mixed with lamb for an even richer flavor) - ½ kg bulgur (finely ground, brown type) - 1 cup freekeh (approximately 200 g) - 2 medium onions, chopped - 2 tablespoons grated lemon zest - a few sprigs of fresh mint, chopped - 1 tablespoon pepper - ½ tablespoon cumin - salt, to taste For the meat filling: - ½ kg beef (or a mixture of lamb and beef) - 2-3 medium onions, chopped - 1 teaspoon grated ginger - 2 tablespoons pomegranate syrup - 30 ml olive oil - 150 g crushed walnuts - 1 tablespoon ginger - salt and pepper, to taste For the fat filling: - 300 g lamb fat, diced - 2 teaspoons pepper - 3 teaspoons sweet paprika - 3 teaspoons dried mint - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ¼ teaspoon ground cinnamon - 1 tablespoon ground ginger For the pomegranate sauce: - ¼ cup sour pomegranate juice - juice of ½ lemon - 3-4 garlic cloves, crushed - 1 teaspoon dried mint - salt, to taste Step by Step Instructions Step 1: Preparing the freekeh Start by washing the freekeh well. Then, soak it in warm water for 30 minutes. This step will help the grains become fluffier and easier to incorporate into the dough. Step 2: Preparing the fat filling In a pan, place the lamb fat over medium heat. Let it melt until it becomes liquid, then add the spices: pepper, sweet paprika, mint, nutmeg, cloves, and cinnamon. Mix well and let the mixture cook for a few minutes. Once it starts releasing its aromas, transfer it to a bowl and let it cool in the refrigerator. Step 3: Preparing the meat filling In the same pan, add the olive oil and chopped onion. Sauté the onion until it becomes translucent, then add the minced meat and pomegranate syrup. Season with ginger, salt, and pepper. Cook the mixture until the meat is well done, then let it cool. Once cooled, mix it with the fat from the refrigerator and crushed walnuts. Place the filling in the refrigerator to firm up. Step 4: Preparing the crust dough Bulgur does not require washing, just a soaking of 15-20 minutes in water. Ensure that the water well covers the bulgur. After that, drain the freekeh, combining it with the bulgur, onion, spices, and meat filling. Mix well and then pass the mixture through a meat grinder or food processor until you obtain a homogeneous composition. Knead by hand for a few minutes, adding water if necessary to achieve a slightly moldable texture. Step 5: Shaping the kibbeh On a clean surface, prepare two deep plates and plastic wrap. Form equal balls from the crust dough and place them on the wrap. Cover the balls with wrap and press them with a flat dish until they become round and uniform. On each disc, add 2 tablespoons of filling and cover with the other piece of dough. Using the wrap, give them a round shape and seal the edges well. Step 6: Preparing the grill Preheat the grill to medium heat. Brush it with a little oil to prevent the kibbeh from sticking. Place the kibbeh on the grill and cook for 8-10 minutes on each side, being careful not to burn them. Turn them carefully to achieve an even browning. Step 7: Preparing the pomegranate sauce For the sauce, squeeze half a pomegranate and mix the juice with lemon juice, crushed garlic, dried mint, and salt to taste. This will add a tangy and fresh note to the kibbeh. Step 8: Serving Once the kibbeh are ready, remove them to a platter and serve them warm, alongside the pomegranate sauce and a fresh salad. An arugula salad with pomegranate is perfect, providing a crunchy and sweet-tart contrast. Useful tips: - Freekeh is a special ingredient that enriches the texture of the kibbeh. If you can't find it, you can use rice or bulgur, but the flavor will be different. - For a vegetarian version, you can replace the meat with mushrooms or chopped vegetables, adding spices for an intense flavor. - Make sure the grill is well heated to achieve a crispy crust and prevent the kibbeh from sticking. Nutritional information: Kibbeh is an excellent source of protein due to the meat and contains fiber from bulgur and freekeh, making it a filling and nutritious meal. The calories vary depending on the ingredients used, but a serving of kibbeh contains approximately 350-400 calories. Now that you have all the necessary information, all that's left is to get cooking! This grilled stuffed kibbeh recipe will impress anyone at the table, whether it's a family dinner or a party with friends. Enjoy!

Ingredients

Dough for crust 1 kg beef 1/2 kg finely ground bulgur (brown) 1 glass Freekeh (farikah) 2 medium onions 2 tablespoons lemon zest a few sprigs of fresh mint 1 tablespoon pepper 1/2 tablespoon cumin sal

Category: Appetizers Author: Jasmina K. Views: 1 Date: 24.10.2024

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