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+-- Forum: Twitchin Kitten's Middle Eastern Bazaar (https://twitchinkitchen.com/forum-56.html)
+--- Forum: Meat & Main Course Dishes (https://twitchinkitchen.com/forum-109.html)
+---- Forum: Kibbeh - all kinds! (https://twitchinkitchen.com/forum-334.html)
+---- Thread: Kibbeh Base for all versions (/thread-785.html)
Kibbeh Base for all versions - Twitchin Kitten - 04-11-2024
*This is long overdue to be posted. This is a family recipe so enjoy
I'm going to dedicate this entire thread to variations of Kibbeh because different areas of the Middle East has their own "signature" version of the Kibbeh but this preparation is used for all recipes.
*This is your base.
Preparing Kibbeh
ingredients
- 3 c. medium bulgur (cracked wheat)
- 2 lb lean, trimmed boneless lamb from the leg
- 1 large yellow onion
- 3 tsp salt
- 1 tsp fresh ground pepper
- 1 tsp ground allspice
- *about 1/2 cup ice water or 1/2 cup crushed ice
- Place bulgur in bowl and cover with cold water and soak for about 20 minutes
- Drain, pressing with the back of a spoon to remove as much moisture as possible. Spread out on a flat dish, chill in the refrigerator for 1 hour.
- cut lamb into small cubes about 1 1/2" . Place in bowl and chill for 1 hour
- In a food processor, process the blam in small batches until it has a paste like consistency. Return to bowl. (alternately you can buy FINELY ground lamb]
- Process onion until it forms a thick puree. Add to lamb with salt, pepper, allspice and bulgur. Mix well.
- working in batches, process the meat mixture until it is well combined adding 1 tablespoon ice water or crushed ie to each batch if the mixture feels warm.
- Return the mixture to the bowl and brifely kneed by hand