Basic kibbeh dough
Kibbeh is integrated in the Iraqi cuisine, but it is mainly a Levantine speciality and differs slightly between Syria, Lebanon, Jordan and Palestine, it even varies regionally. Whatever the recipe calls for kibbeh is a comfort food that we never tire from. My early memories of this dish take me to my grandmother's old damascene house where she would be sighted in the courtyard with a huge stone pestle and mortar (JIRN). She would beat the meat to a buttery texture, then slowly add the bulger while pounding along. This was almost a day’s job by the time the kibbeh made it to the table.
Kibbeh is formed and cooked in many ways. The traditional shape for fried kibbeh or kibbeh labanieh (cooked in yoghurt) is that of an American football ball shape, but far smaller. It also comes flat or rolled in a swirl and baked in the oven (kibbeh bil saynieh). The texture of kibbeh changes depending on what the dough consists of. The traditional mix is made from bulgur (cracked wheat) and meat or it could be rice and meat or even vegan.
This recipe is the basic meat kibbeh dough, and from this, you can create many dishes. It is simple and easy to execute if you have a meat mincer, but if you don't, you can make my express kibbeh seniyeh which requires only your hands and is equally easy and quick.
Yield: 30 small patties
Preparation Time: 25 minutes
Start to finish: 35 minutes
Soaking: 10 minutes
500 grams minced lean veal
500 grams fine bulger
1 small onion chopped
Salt, to taste
* Soak the bulgur in water for 10 minutes then squeeze all the excess water.
* Place the minced meat in a bowl and add the bulgur, chopped onion and season with salt to taste.
* Mix with the hand for a a minute or two until incorporated and if it is too dry sprinkle with some water until softer. If the mix is too dry, it will make processing it in the mincer harder.
* Pass through the meat mincer using the smallest disc and following manufacturer’s instructions for using the mincer. When the quantity is finished repeat the same process so that the dough has been processed twice.
* Place in a clean bowl and mix by hand until it comes together, you may need to add sprinklings of water during this process, just make sure it is done in small quantities.
* The dough is ready when you can form a ball with no apparent cracks.
* Cover with a damp towel and use immediately. See tips for a successful dough.
* The dough must be covered with a damp cloth or towel.
* The meat used must be 100 % lean.
* Any animal meat can be used.
* If the meat is cubed run it through the mincer once, then follow the method.
* If the dough is for later use place it in a sealed container in the fridge.
* This can freeze for up to 3 months.
Per Serving: 2472 Calories; 41g Fat (14.3% calories from fat); 159g Protein; 389g Carbohydrate; 93g Dietary Fiber; 410mg Cholesterol; 498mg Sodium.