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Kibbeh balls in yogurt Kibbeh bi laban

ingredients:

• 1/2 recipe of prepared kibbeh
  
• double recipe cooked yogurt
  
• 1/2 c water
  
• 1 clove garlic, chopped
  
• salt
  
• 2 tsp dried mint, crushed
  
• 1/2 c clarified butter or ghee or vegetable oil (use the butter!)
  

- With moistened hands, form tablespoons of kibbeh into small torpedo shapes or little "footballs" and set aside.
- Prepare cooked yogurt as directed, adding water after the yogurt has simmered for 3-5 minutes. Bring to a boil and simmer, uncovered for 5 minutes.
- Add kibbeh balls and simmer over low heat, uncovered for 10 minutes.
- Meanwhile crush the garlic with 1/2 tsp salt in a small bowl and mix to a paste. Blend in mint.
- Heat butter or oil in a small frying pan over low heat. Add garlic mixture and fry until the garlic is slightly golden - 1-2 minutes.
- Add garlic mixture to the yogurt and kibbeh balls, stir gently in one direction and add salt to taste.
Simmer uncovered until kibbeh balls are cooked through, about 15 minutes. DO NOT stir again.
Yogurt sauce should be thick. If it is too thin, simmer for 5 minutes longer.

Serve hot with rice pilaf.

*not my photo. If I ever make this dish I will post my  own image

  IMG_7497.jpg (Size: 2.95 MB / Downloads: 0) ]]>
Kibbeh balls in yogurt Kibbeh bi laban

ingredients:

• 1/2 recipe of prepared kibbeh
  
• double recipe cooked yogurt
  
• 1/2 c water
  
• 1 clove garlic, chopped
  
• salt
  
• 2 tsp dried mint, crushed
  
• 1/2 c clarified butter or ghee or vegetable oil (use the butter!)
  

- With moistened hands, form tablespoons of kibbeh into small torpedo shapes or little "footballs" and set aside.
- Prepare cooked yogurt as directed, adding water after the yogurt has simmered for 3-5 minutes. Bring to a boil and simmer, uncovered for 5 minutes.
- Add kibbeh balls and simmer over low heat, uncovered for 10 minutes.
- Meanwhile crush the garlic with 1/2 tsp salt in a small bowl and mix to a paste. Blend in mint.
- Heat butter or oil in a small frying pan over low heat. Add garlic mixture and fry until the garlic is slightly golden - 1-2 minutes.
- Add garlic mixture to the yogurt and kibbeh balls, stir gently in one direction and add salt to taste.
Simmer uncovered until kibbeh balls are cooked through, about 15 minutes. DO NOT stir again.
Yogurt sauce should be thick. If it is too thin, simmer for 5 minutes longer.

Serve hot with rice pilaf.

*not my photo. If I ever make this dish I will post my  own image

  IMG_7497.jpg (Size: 2.95 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-786.html Thu, 11 Apr 2024 14:37:38 -0400 https://twitchinkitchen.com/thread-786.html

*This is the version I grew up with in our house. It's my favorite version and it's hard to find in local "Mediterranean" type restaurants.
*Often you won't find Middle Eastern food restaurants labeled as such so you may find them under Mediterranean food.
Preheat oven to 350º F / 180ºC
ingredients:

• 1/2 c clarified butter or ghee
  
• 2 medium yellow onions, finely chopped
  
• 1/4 c pine nuts, plus some for garnish
  
• 8 oz coarsely ground (minced) lamb or veal
  
• 1/4 tsp salt
  
• fresh ground black pepper
  
• 1/4 tsp cinnamon
  
• 1 recipe (batch) of kibbeh *see "important thread" for the recipe.
  
• 1/3 c (6oz) of melted clarified butter or light olive oil
  
• 2 tbsp cold water
  

- Warm the 1/3 c butter or oil in a frying pand over medium heat.
Add the onions and cook until translucent, about 7 minutes.
Add pine nuts and let them slightly brown - don't walk away as they burn fast.
- Raise heat to high and add ground lamb or veal. Cook stirring frequently until juices evaporate and meat begins to brown, about 6 minutes or so.
- Prepare kibbeh but do not chill unless making it in advance. *if you plan on baking the same day, just leave some out on the counter to warm to room temperature.
- Brush an 11 x 13 inch baking dish or a 14 inch round baking dish with butter, ghee or oil. *I use butter
- Press slightly less than half of the kibbeh onto the bottom of the dish, smoothing with a spatula. Top with the ground meat mixture you just made, spreading it evenly in the pan.
- Dot with mounds of remaining kibbeh, then carefully press out evenly so the meat filling stays in place. Smooth the top with a spatula.
- Run a knife blade around the edge of the dish, then deeply score the kibbeh into diamond shapes. Press a pine nut into the center of each diamond if desired.
-in a measuring cup, combine the melted butter, ghee or oil with cold water and pour over the kibbeh making sure some runs between the sides of the dish and into those cuts you just made in the kibbeh.
- Bake until firm to touch, about 30 minutes or so.
*To brown the top, sprinkle lightly with water 3 or 4 times during cooking.
- Cut through the scored diamonds.

Serve hot with some yogurt, salads and pita bread.

Demand praise.

*note: this is not my picture. I'll add my own next time I make this.

  IMG_7496.jpg (Size: 262.28 KB / Downloads: 0) ]]>

*This is the version I grew up with in our house. It's my favorite version and it's hard to find in local "Mediterranean" type restaurants.
*Often you won't find Middle Eastern food restaurants labeled as such so you may find them under Mediterranean food.
Preheat oven to 350º F / 180ºC
ingredients:

• 1/2 c clarified butter or ghee
  
• 2 medium yellow onions, finely chopped
  
• 1/4 c pine nuts, plus some for garnish
  
• 8 oz coarsely ground (minced) lamb or veal
  
• 1/4 tsp salt
  
• fresh ground black pepper
  
• 1/4 tsp cinnamon
  
• 1 recipe (batch) of kibbeh *see "important thread" for the recipe.
  
• 1/3 c (6oz) of melted clarified butter or light olive oil
  
• 2 tbsp cold water
  

- Warm the 1/3 c butter or oil in a frying pand over medium heat.
Add the onions and cook until translucent, about 7 minutes.
Add pine nuts and let them slightly brown - don't walk away as they burn fast.
- Raise heat to high and add ground lamb or veal. Cook stirring frequently until juices evaporate and meat begins to brown, about 6 minutes or so.
- Prepare kibbeh but do not chill unless making it in advance. *if you plan on baking the same day, just leave some out on the counter to warm to room temperature.
- Brush an 11 x 13 inch baking dish or a 14 inch round baking dish with butter, ghee or oil. *I use butter
- Press slightly less than half of the kibbeh onto the bottom of the dish, smoothing with a spatula. Top with the ground meat mixture you just made, spreading it evenly in the pan.
- Dot with mounds of remaining kibbeh, then carefully press out evenly so the meat filling stays in place. Smooth the top with a spatula.
- Run a knife blade around the edge of the dish, then deeply score the kibbeh into diamond shapes. Press a pine nut into the center of each diamond if desired.
-in a measuring cup, combine the melted butter, ghee or oil with cold water and pour over the kibbeh making sure some runs between the sides of the dish and into those cuts you just made in the kibbeh.
- Bake until firm to touch, about 30 minutes or so.
*To brown the top, sprinkle lightly with water 3 or 4 times during cooking.
- Cut through the scored diamonds.

Serve hot with some yogurt, salads and pita bread.

Demand praise.

*note: this is not my picture. I'll add my own next time I make this.

  IMG_7496.jpg (Size: 262.28 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-785.html Thu, 11 Apr 2024 14:01:02 -0400 https://twitchinkitchen.com/thread-785.html
*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]]>
*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]]>