KIBBEH RECIPE (HOW TO MAKE KIBBEH)
In this kibbeh recipe, a mixture of bulgur wheat, onions, and ground beef forms a hollow shell for a delicious stuffing. Enveloped in warm and earthy Middle Eastern spices like allspice and ground cinnamon, kibbeh is the epitome of Middle Eastern comfort food. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish. See more on kibbeh and the step-by-step tutorial below!
Provided by The Mediterranean Dish
Categories Sides
Time 2h15m
Number Of Ingredients 17
Steps:
- 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, then 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.
- 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. 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.
- Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
- Remove the kibbeh dough from the fridge.
- 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.
- With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. 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. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
- Chill the stuffed kibbeh for 1 hour.
- 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). 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). 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.
- Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!
Nutrition Facts : Calories 129 calories, Sugar 0.3 g, Sodium 105.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.6 g, Protein 10 g, Cholesterol 22.6 mg
PORK CHOPS WITH BULGUR STUFFING
Serve this flavorful dish with a good-quality store-bought chutney, and a simple green salad on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat broiler; set rack 4 inches from heat. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press to remove excess water. Set aside.
- Make stuffing: In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add almonds, scallions, and reserved bulgur and apricots; mix to combine.
- Slice a deep pocket in each pork chop (do not cut all the way through). Fill with stuffing; press to flatten. Place on a broilerproof baking sheet. Rub with oil; season with salt and pepper. Broil until opaque throughout (160 degrees), 12 to 15 minutes. Serve with your favorite chutney, if desired.
BULGUR-STUFFED SUMMER VEGETABLES
Provided by Melissa d'Arabian : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
- Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
- In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
- Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
Nutrition Facts : Calories 276 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 510 milligrams, Carbohydrate 39 grams, Fiber 10 grams, Protein 11 grams
BULGUR STUFFING
Steps:
- Melt butter in large skillet. Add onions, coriander and cumin. Cover and cook, stirring occasionally, until onion is translucent, about 10 minutes.
- Add almonds, apricots and raisins. Cook uncovered, stirring occasionally, until almonds are golden. Transfer to a large bowl.
- Add bulgur, cinnamon, cloves, salt and pepper, and mix well. Refrigerate stuffing before using.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 276 milligrams, Sugar 16 grams, TransFat 0 grams
BULGUR STUFFING WITH CELERY, APPLES AND SAGE
A nice alternative to a traditional bread-based stuffing. This stuffing requires no baking and can be on your table in 30 minutes. The original recipe comes from a 1991 issue of Eating Well magazine and has been modified to suit my own personal preferences. For example, I prefer a full teaspoon of sage. You should feel free to do the same by adding or subtracting spices to suit you. (WW Core)
Provided by justcallmetoni
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- Stir in the stock or water along with the bay leaf and bring to a boil.
- Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- The bulgur will be tender but chewy.
- Take the bay leaf out.
- Mix in the chopped fresh parsley and season to taste.
Nutrition Facts : Calories 99.1, Fat 2.7, SaturatedFat 0.4, Sodium 426.6, Carbohydrate 17.9, Fiber 4, Sugar 6.1, Protein 2.5
ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
- Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
- Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
- Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 53 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1426 milligrams, Sugar 0 grams, TransFat 0 grams
BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS
If you are looking for something to replace the traditional bread stuffing, this is a great recipe. A chewy, nutty-tasting pilaf that can be served as a side dish or used to stuff your holiday bird. If the stuffing will be made ahead of time it will keep, covered, in the refrigerator for up to 2 days.
Provided by lauralie41
Categories Grains
Time 1h
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a dutch oven, heat oil.
- Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
- To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
- Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
- Bring to a simmer.
- Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
- In a small microwave-safe bowl, combine dried cranberries and orange juice.
- Cover with plastic wrap and add a few slits in the plastic wrap for vents.
- Microwave on high for approximately 2 minutes.
- This step can also be done on the stove top.
- In a small saucepan, bring dried cranberries and orange juice to a simmer.
- Remove from microwave or heat and set aside to let cranberries plump.
- In large mixing bowl, add bulgur and discard the bay leaf.
- Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
- Fluff mixture with a fork and serve.
- NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
- Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
- The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
- If using to stuff a turkey, prepare as stated above.
- Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
- Heat remainder separately.
Nutrition Facts : Calories 205, Fat 7.7, SaturatedFat 0.8, Sodium 96, Carbohydrate 30.6, Fiber 7.3, Sugar 3.6, Protein 6.9
PORK & BULGUR-STUFFED PEPPERS
This colourful feel-good supper brings summer flavour at any time of year
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
- Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.
- Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.
Nutrition Facts : Calories 185 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.26 milligram of sodium
BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS
Categories Mushroom Side Bake Sauté Thanksgiving High Fiber Stuffing/Dressing Brussels Sprout Bulgur Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
- Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
- Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
- In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).
BULGUR STUFFED CABBAGE
Make and share this Bulgur Stuffed Cabbage recipe from Food.com.
Provided by Mercy
Categories Grains
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.
- Saute parsley, onions, celery, seasoning, and garlic in olive oil until onions are soft.
- Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur.
- Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender.
- Remove from heat.
- To stuff cabbage leaves, place a spoonful of mixture in center of each leaf.
- Starting at one side, roll leaf up and fold ends under.
- Place in a deep baking pan.
- Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
- Bake at 375°F for about 30 minutes until cabbage is hot.
Nutrition Facts : Calories 355, Fat 3.8, SaturatedFat 0.6, Sodium 390.9, Carbohydrate 75.1, Fiber 19.7, Sugar 12.3, Protein 13.2
BULGUR STUFFING
Very nice alternative to rice. If you're looking for a healthy alternative to dressing, this dish has the flavors of stuffing - without the fat.
Provided by Juenessa
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, bring chicken broth and salt to boil; add bulgur.
- Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
- In small skillet, heat olive oil.
- Add vegetables and saute until onion is tender but not brown.
- Add garlic at the last minute or two.
- Stir in cooked bulgur.
- Salt and pepper to taste.
Nutrition Facts : Calories 94.1, Fat 2.5, SaturatedFat 0.5, Sodium 471.7, Carbohydrate 14, Fiber 3.2, Sugar 1, Protein 4.8
More about "bulgur stuffing food"
MEET THIS GRAIN: BULGUR | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
BULGUR WHEAT STUFFING RIGHT OUT OF THE BOWL 100
From cuisinicity.com
OUR BEST BULGUR RECIPES - FOOD & WINE
From foodandwine.com
BULGUR STUFFING RECIPE | MOM'S NOTES
From momsnotes.me
BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS
From webmd.com
BULGUR RECIPES
From allrecipes.com
BULGAR FRUIT STUFFING RECIPE | THE BEACHBODY BLOG
From beachbodyondemand.com
BULGUR AND FRESH HERB STUFFING (USED FOR FISH) | METRO
From metro.ca
PORK CHOPS WITH BULGUR STUFFING RECIPE | EPICURIOUS
From epicurious.com
HEARTY BULGUR RECIPES | EATINGWELL
From eatingwell.com
LAMB AND BULGAR WHEAT-STUFFED AUBERGINES RECIPE - BBC FOOD
From bbc.co.uk
BULGUR STUFFING : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love