Kubbe Food

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MIDDLE EASTERN KIBBEH



Middle Eastern Kibbeh image

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Provided by Ron Shepherd

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 32m

Yield 12

Number Of Ingredients 9

⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil

Steps:

  • Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
  • Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
  • Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g

KIBBEH RECIPE (HOW TO MAKE KIBBEH)



Kibbeh Recipe (How to Make Kibbeh) image

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

2 1/2 cups fine bulgur wheat
Water
1 large onion, quartered
1 1/2 lb lean ground beef (or lamb)
2 tsp ground allspice
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp black pepper
Pinch salt
Oil for frying
Olive oil
1 medium yellow onion, finely chopped or grated
1 lb ground lamb or beef (I used beef here), cold
1/3 cup toasted pine nuts
1 tsp ground allspice
1/2 tsp ground cinnamon
Pinch salt and pepper

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

TRADITIONAL KEBBE



Traditional Kebbe image

Kebbe(or Kibbeh, this is how my family spells it) is Lebanon's national dish. My family has been using this recipe for many generations, hence the metric measurements. The flavor of this dish is best when you use the freshest ingredients.

Provided by Mami J

Categories     Lamb/Sheep

Time 1h20m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

1 kg lean ground lamb
2 cups cracked bulgur wheat
1 1/2 cups pine nuts
1 medium onion
1 bunch of fresh mint
1 tablespoon ground black pepper
1 tablespoon salt (or to taste)
1/4-1/2 cup extra virgin olive oil

Steps:

  • The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.

Nutrition Facts : Calories 590.8, Fat 53.4, SaturatedFat 14.9, Cholesterol 91.4, Sodium 947.3, Carbohydrate 5.2, Fiber 1.4, Sugar 1.5, Protein 24.4

BAKED KIBBEH



Baked Kibbeh image

Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.

Provided by Liz DellaCroce

Categories     Entree

Time 1h30m

Number Of Ingredients 12

1 1/2 cups bulgur wheat (fine ground (not coarse))
3 cups boiling water
1 pound ground sirloin
1 pound ground lamb
1 large yellow onion (grated)
6 servings All Purpose Lebanese Spice Blend ((1 serving = 1 teaspoon))
2 tablespoons clarified butter (ghee)
1/2 pound ground sirloin
1/2 pound ground lamb
1 medium yellow onion (chopped)
1/4 cup pine nuts (toasted)
2 servings All Purpose Lebanese Spice Blend

Steps:

  • Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
  • To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.
  • Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion, and All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.
  • To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion, and All Purpose Lebanese Spice Blend and sauté until meat is cooked through about 9-11 minutes.
  • To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
  • Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
  • Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.

Nutrition Facts : ServingSize 2 pieces, Calories 310 kcal, Carbohydrate 16.3 g, Protein 19.2 g, Fat 19.1 g, SaturatedFat 7.8 g, Cholesterol 69 mg, Sodium 513 mg, Fiber 4 g, Sugar 1.4 g, UnsaturatedFat 11.3 g

RED KUBBEH SOUP



Red Kubbeh Soup image

Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball

Provided by Abba Gimel

Categories     Clear Soup

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

olive oil
1 onion, chopped
3 tablespoons tomato paste
3 carrots, cut into rounds
3 zucchini, cut into rounds
2 sweet potatoes, cut into slices
4 garlic cloves, finely chopped
3 stalks celery & leaves, chopped
2 tablespoons chicken soup powder
1 teaspoon paprika
1 tablespoon sugar
1 teaspoon lemon salt
1 teaspoon salt
1/2 teaspoon black pepper
16 meat or 16 mushrooms, kubbeh

Steps:

  • Heat the oil in a skillet. Saute the onion until transparent. Add the tomato paste slowly and heat through.
  • Fill a soup pot with 2 1/2 liters (10 cups) of water. Stir in the tomato and onion mixture from the skillet and vegetables.
  • Bring to a boil.
  • Add the spices and Kubbeh.
  • Turn down the flame, and cook, partially covered, for another 20-30 minutes.

KIBBEH



Kibbeh image

Deep fried kibbeh recipe with toasted pine nuts and meat mixture that is loaded with middle eastern spices.

Provided by Amira

Categories     Main Course

Number Of Ingredients 17

1 pound (454g) #1 fine bulgur wheat, unwashed.
1 1/2 (360mL) cup cold water.
1/2 pound (227g) lean ground beef or lamb. ((Note1).)
1 1/2 teaspoon (10g) salt. (or to taste.)
1/2 - 1 teaspoon black pepper.
1/2 cup (100g) onion, diced.
1/2 cup + 2Tablespoons ((180mL) water.)
2 Tablespoons (30mL) oil. (Note2)
1 cup (200g) onion, diced.
1 pound (454g) ground beef.
1 1/2 teaspoon (10g) salt.
1 teaspoon (3g) ground all spice.
1/2 teaspoon black pepper.
1 1/2 teaspoon (4g) paprika.
1/4 -1/3 cup toasted pine nuts (optional. (Note3))
Iced water for shaping and forming.
Oil for frying.

Steps:

  • In a deep bowl, add bulgur and pour water over, cover and let it soak for 30 minutes.

Nutrition Facts : Calories 101.2 kcal, Protein 7 g, Fat 2.6 g, Cholesterol 13 mg, Sodium 249.5 mg, Sugar 0.5 g, Carbohydrate 12.6 g, Fiber 3.1 g, UnsaturatedFat 0.9 g, ServingSize 1 serving

KUBBE



Kubbe image

This is a traditional Middle Eastern appetizer. It is torpedo-shaped, crispy on the outside, and has a meat and onion filling. Time-consuming, but delicious. Can be frozen raw, and fried straight from the freezer for a delicious treat, dipped in Tahini. This recipe has been in the family for ages.

Provided by Cindy

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h30m

Yield 25

Number Of Ingredients 15

3 cups fine bulgur
2 cups all-purpose flour
6 tablespoons vegetable oil
1 tablespoon crushed red pepper flakes, or to taste
2 tablespoons coarse kosher salt, or to taste
1 tablespoon ground cumin, or to taste
1 cup water, or as needed
3 tablespoons vegetable oil
2 large onions, finely chopped
1 ½ pounds ground beef
½ teaspoon ground allspice
½ teaspoon coarse salt
½ teaspoon ground cinnamon
½ cup pine nuts
3 cups oil for frying, or as needed

Steps:

  • Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
  • For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
  • Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
  • Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 22.3 g, Cholesterol 16.5 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.5 g, SaturatedFat 2.6 g, Sodium 519.4 mg, Sugar 0.7 g

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The name “kubbe” originates from an Arab cuisine food with a hollow tube of finely minced meat. Kubbe or koubba is a tasty, easy Middle Eastern dish that encloses spiced lamb in a wheat-based shell. A kubbe attachment is a critical part of a meat grinder, used to create hollow tubes of finished minced meat with the additional wheat flour in your meat grinder. Let’s find …
From meatgrinderguides.com


LITTLE BALLS OF JOY: THE BEST KUBBE IN TEL AVIV - FOOD ...
Kubbe here consists of a flat, almost pita-sized yellow kubbe. It's cooked in chicken soup with ample amounts of turmeric. It's reminiscent of the Kurdish "hamusta" kubbe but instead of cream of wheat, it's made with burghul, cooked "al dente" with dough strong enough to hold the fried onions and finely ground meat spiced with baharat, a light aroma of cardamom, salt and …
From haaretz.com


KUBBE – DIJLA CO. - DIJLA FOOD
Rice Kubba. Dijla Food Industrial Co. Lts
From dijlafood.com


KUBBA RECIPE - MYSTEINBACH
Heat oil in sauté pan, and add the meat. Cook meat for 5 minutes and and the onions salt and spices and stir. Lower the heat to simmer and cook until onions are soft. Add the raisins or almonds and set the meat filling aside to cool. To form the kubba, or kibbi, have a small bowl with vegetable oil to wet your hand for shaping the kubba.
From mysteinbach.ca


WHAT IS A KUBBE ATTACHMENT ON A MEAT GRINDER - MEAT ...
Kubbe is a favorite Middle Eastern food which is attached in a meat grinder. Two pieces lightweight aluminum kubbe attachment for making that dish is designed expressly for Kitchen Aid mixers and fits on the Kitchen Aid Meat Grinder Attachment. The two pieces, when put together, measure about 2-inch diameter, 1-1/2 inch height.
From meatgrinderhelp.com


KUBBE - ELVAN'S FOOD
kubbe, falafel, bulgur ball ; we are; product . food; construction; textile; we do . frozen food; canned food; packaged products
From elvansfood.com


SAUSAGE NOZZLE KUBBE ATTACHMENT GRINDER TAMPER FOOD …
SAUSAGE NOZZLE KUBBE Attachment Grinder Tamper Food Pusher for 7# Meat Grinder - $15.20. FOR SALE! 174841405346
From picclick.ca


KIBBEH (KIBE) RECIPE - YOUTUBE
Kibbeh or Kibe Recipe. http://www.aashpazi.com/kibbehIngredients:7 oz (198g) Bulgur (Medium Fine)7 oz (198g) Ground Beef4 oz (113g) Ground Beef1 Small Onion1...
From youtube.com


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