Description
Kibbeh - crunchy, Golden meatballs from minced meat and bulgur in the form of a torpedo, filled with minced meat with spices or other fillings. The word kibbeh (kibbeh) in Arabic means "dome". There are kibbeh is a pleasure, but cooking kibbeh is an art that needs to learn, because to manually form a brittle shell for your kibbeh is not easy. Well in most modern vehicles there is a special nozzle, that's a reason to use it :)
Ingredients
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Minced meat
1200 g
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Bulgur
250 g
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Onion
2 piece
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Pine nuts
150 g
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Butter
20 g
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Vegetable oil
2 Tbsp
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Tomato paste
50 g
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Coriander
0.5 tsp
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Ginger
0.25 tsp
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Peppers red hot chilli
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Nutmeg
0.25 tsp
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Basil
1 tsp
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Salt
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Black pepper
Cooking
Prepare the ingredients. Bulgur to soak in warm water for 30 minutes, then drain and squeeze. Cut onion finely.
A mixture of butter and olive oil sauté the onions until soft. Add 500 grams of minced meat and fry, stirring, until the beef becomes brown. Then add the tomato paste, spices and pine nuts, cook for another few minutes, then remove from the heat and let it cool.
The remaining 700 g of minced meat mixed with bulgur and mince. If your grinder has a nozzle for kibbeh, You will be able to use it to make the shell. If such nozzles no, the same can be done manually.
We need to obtain a hollow tube with thin walls. To start from the 2-3 tablespoons of minced SkyTeam balls of the same size.
For convenience, I used the nozzle from the grinder for sausages (nozzle kibbeh I have somewhere lost), forming around her cold shell, but in principle you can use any long cylinder with a diameter of 2-3 cm Or you can make the hole with your finger, but this way I did not particularly convenient.
The finished shell fill of roasted meat.
A little squeeze, went to excess air, to take the edge and make the desired shape.
Typically, kibbeh are fried in oil, on medium heat until Golden brown. But I try to avoid fried food, so I roasted (the darker), and some baked in the oven (20 minutes at 190 degrees). However, kibbeh, fried in oil, I liked it more as a crunchy crust, the filling remains juicy, compared to them, those that cooked in the oven are more dry.
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