Embark on a flavorful journey with Kibbeh Kaleidoscope, a beloved Middle Eastern dish that offers a mosaic of tastes and textures. Kibbeh, often described as bulgur wheat dumplings, are a delightful combination of finely ground meat, bulgur wheat, and an aromatic blend of spices. Shaped into oval forms and either fried to a golden crisp or baked to perfection, these dumplings are a celebration of culinary artistry, rich in tradition and flavor.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes (for frying) or 40 minutes (for baking)
- Total Time: 50-70 minutes
Servings and Serving Size
- Servings: 6 people
- Serving Size: 3-4 kibbeh
Nutritional Profile (per serving)
- Calories: 350 kcal
- Protein: 18 g
- Carbohydrates: 25 g
- Fat: 20 g (varies depending on cooking method)
- Sodium: 400 mg
- Fiber: 5 g
Ingredients
For the Outer Shell
- Bulgur wheat, fine: 200 grams (7.1 ounces / 0.44 pounds)
- Onion, finely chopped: 50 grams (1.76 ounces / 0.11 pounds)
- Ground lamb or beef: 100 grams (3.5 ounces / 0.22 pounds)
- Ground allspice: 2 grams (0.07 ounces / 0.004 pounds)
- Salt and pepper: to taste
For the Filling
- Ground lamb or beef: 300 grams (10.6 ounces / 0.66 pounds)
- Pine nuts: 50 grams (1.76 ounces / 0.11 pounds)
- Onion, finely chopped: 100 grams (3.5 ounces / 0.22 pounds)
- Ground cinnamon: 2 grams (0.07 ounces / 0.004 pounds)
- Ground cumin: 2 grams (0.07 ounces / 0.004 pounds)
- Salt and pepper: to taste
- Olive oil for frying or baking
Detailed Method of Preparation
- Preparing Outer Shell: Soak bulgur in warm water for 15 minutes. Mix with ground meat, onion, allspice, salt, and pepper. Knead until smooth.
- Making the Filling: Cook ground meat, onions, pine nuts, cinnamon, cumin, salt, and pepper in a pan until the meat is browned.
- Forming Kibbeh: Take a portion of the bulgur mixture, form it into an oval, make a hole, and fill it with the meat mixture. Seal and shape.
- Cooking Kibbeh: Either fry in hot olive oil until golden or bake in a preheated oven at 180°C (350°F) until cooked through.
Tips for Culinary Success
- Keep your hands wet while shaping the kibbeh to prevent sticking.
- Ensure the outer shell is thin but durable enough to hold the filling.
Frequently Asked Questions (FAQs)
Can I use a different type of meat for Kibbeh?
Yes, ground chicken or turkey can be used as alternatives.
How do I store leftover Kibbeh?
Store in an airtight container in the refrigerator for up to 3 days.
Can Kibbeh be made vegetarian?
Yes, replace the meat with a mixture of cooked lentils and mushrooms.