Kibbeh Recipe (Beef And Bulgur Wheat Meatballs)

Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.

MAKES 16

Ingredients

For the Filling

• 1 tbsp. olive oil, plus more to garnish
• 1 medium yellow onion, roughly chopped
• 8 oz. ground beef sirloin
• 1 tsp. kosher salt
• 1⁄4 tsp. ground allspice
• 1⁄4 tsp. ground cinnamon
• 1⁄4 cup pine nuts, toasted
• 1 tbsp. ground sumac, plus more to garnish

For the Shell

• 1 1⁄2 cups fine bulgur
• 1 tbsp. kosher salt
• 1⁄2 tsp. ground allspice
• 1⁄2 tsp. ground cinnamon
• 1⁄4 tsp. ground black pepper
• 1 small yellow onion, finely chopped
• 1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew
• Canola oil, for frying
• Plain yogurt, for serving
• Mint leaves, to garnish

Instructions

For the filling: Heat oil in a 12" skillet over medium heat. Add onion, and cook, stirring, until soft, about 10 minutes. Add beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 7 minutes. Add salt, allspice, and cinnamon, and cook, stirring, until meat begins to brown, about 4 minutes more. Transfer to a bowl, stir in nuts and sumac and let cool.

For the shell: Rinse bulgur, squeeze out excess water, and place in a large bowl. Add salt, allspice, cinnamon, pepper, and onion, and set aside. Grind lamb twice in a meat grinder, and add to bulgur mixture; knead mixture in the bowl into a pliable paste, about 5 minutes. Cover bowl with a clean dish towel.

Shape about 1⁄4 cup of the bulgur-meat paste into a ball, moistening your hands with water as you work. Hold the ball in one hand and insert index finger of another hand into center to form a hole. Shape ball into a thin-walled (about 1⁄4"-thick) oval with an opening at one end by molding ball around the finger, gradually tapering closed end. Mend any cracks in the shell with a moistened finger. Fill the hole with 1 1⁄2 tbsp. of the filling. Moisten edges of the opening, then gather edges together to seal. Gently form kibbeh into the shape of an egg, and keep moist under a clean dish towel. Repeat shaping with remaining filling and bulgur-meat paste to make 16 egg-shaped balls in all.

Pour oil to a depth of 2" into a 6-qt. Dutch oven and heat over medium heat until a deep-fry thermometer reads 375°. Working in batches, fry kibbeh until browned all over, about 4 minutes. Drain on paper towels. Transfer to a serving platter, and spoon some yogurt on the platter alongside the kibbeh. Drizzle oil over yogurt, and sprinkle with more sumac. Serve with mint leaves on the side.

Grilled Kibbeh Recipe

Serves  - 4 Persons
Preparation Time  - 30 Minutes
Cook Time  - 20 Minutes

A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!

INGREDIENTS

•  500 g ground meat
•  250 g fine bulgur soaked in water for 30 minutes
•  1tsp black pepper
•  1tsp cumin
•  1 halved onion
•  1 tsp salt
•  1 tsp cinnamon
•  1 tsp dried mint
•  1 tsp allspice
•  Vegetable oil to grease the grill, as needed
•  2 tbsp American Garden hot sauce Louisiana Style

PREPARATION

1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, allspice, and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into the medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.

Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as cinnamon, cloves, black pepper, dried lime, and Curcuma. Use it to enrich your savory dishes!

Vegan Lentil Kibbeh: Vospove Patties Recipe

A dish typical of our Armenian Lebanese Subculture, the Lentil Kibbeh is known as the Vospove Kafta.

It is purely Vegan, very nutritious with Red Lentils, Burghul, fresh Parsley and fried onions. It sparkles the palate with spicy pepper paste, and is mostly consumed with Oriental Salad.* Adopted from Easy Lebanese Recipes.

Servings 6 ppl | Prep Time  25 minutes | Cook Time 30 minutes |  Passive Time  35-40 minutes

Ingredients

• 2 cups Red Lentil washed
• 2 Onions (medium) chopped finely
• 1/2 bouquet Fresh parsley chopped finely
• 1 1/2 cups Fine Burghul
• 1 tbsp Pepper paste or chili pepper
• 1 tbsp Paprika
• 1 tbsp Cumin
• 4 1/2 cups Water boiled
• 1/2 cup Pure Olive Oil for cooking (not virgin)
• 1 tbsp Salt 

To Garnish

Fresh parsley finely chopped
Lettuce shells (small) Optional

Instructions

1. In a casserole, bring the water to a boil, stir in the lentils, and season with salt. Cover, and lower the heat for the lentils to simmer for about 20 minutes or until they turned into a creamy paste.
2. Remove the casserole from the heat, and stir in the Burghul, cumin, pepper paste and paprika. Cover and leave it for the ingredients to adhere and the lentils to absorb all the liquid (about 35-40 minutes)
3. Meanwhile, fry the onions in preheated oil until golden, and chop the parsley.
4. Add the fried onions and parsley into the lentil casserole and mix all very well with a wooden spoon. Move all the culinary preparation into a salad bowl and leave it to cool at room temperature.
5. With a tablespoon, and hands dipped in cold water, scoop from the Lentil Kibbeh 1 tbsp at a time and squeeze gently lengthwise. Place them gradually on the serving plate.

Garnish

Decorate with lettuce shells around them, and sprinkle with fresh parsley.

Serving

To be consumed cold with an Oriental salad. (instructions below)

Recipe Notes

ORIENTAL SALAD:

• 5 medium tomatoes dicedLentil Kibbeh Oriental Salad
• 5 small-medium cucumbers, diced
• 1 Green Pepper, Diced
• 1 medium onion diced
• 1/2 bunch fresh parsley, chopped
• 1/4 bunch Fresh mint, chopped
• Dressing: Salt, Lemon juice, and Olive Oil

Fruit Salad

If your kids shy away from eating salads in breakfasts, try this nutritious and yummy Kerala style salad. The lemon juice adds a tangy note. Here is the recipe.

Ingredients:

• 1/4 cup pineapple slices
• 1/4 cup banana slices
• 1/2 orange
• 1/4 cup grapes
• 2 tablespoons lemon juice
• 1/2 cup condensed milk
• 1/2 cup water
• 4 tablespoons sugar
• 1 clove
• 1/2 teaspoon cinnamon powder

How To Make:

1. Boil cinnamon and clove in water.
2. Add the pineapple slices to it.
3. After it cools down, remove the herbs and
4. Add the remaining fruits to it.
5. Add lemon juice and condensed milk. Keep it in the fridge
6. And serve chilled.

Kerala Style Idlis

Did you know that Idli is cooked in most households in Kerala more than twice a week? Preparing soft idlis is not difficult when you have an idli cooker and the necessary ingredients. Here is the recipe.

Ingredients:

• 1 cup urad dal
• 3 cups raw rice
• 1 teaspoon fenugreek seeds
• Salt to taste

How To Prepare:

1. Soak both the urad dal and rice for 30 minutes.
2.  Add the fenugreek seeds.
3. Make a thick paste of urad dal, rice, and fenugreek seeds.
4. Let the batter ferment overnight.
5. Add salt to it and make idli-shaped molds.
6. Grease the idli cooker with oil and place the molds in it.
7. Steam the idlis for 15 minutes. Serve hot with sambar.

Coconut Chutney | Kerala Style

Coconut is an integral part of Kerala cuisine. From rice to bread, it is used extensively by Keralites in cooking. This chutney is perfect for serving with dosas and idli. Here’s how to prepare it.

Ingredients:

• 1/2 cup grated coconut
• 1/2-inch ginger
• 1 green chili
• 10-15 curry leaves
• 1/4 cup onion
• 2 whole red chilies
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1/4 cup water
• 1 tablespoon oil

How To Prepare:

1. Mix the onion, green chilies, ginger, and coconut and grind with salt and water.
2. Sauté the curry leaves, onion pieces, whole red chilies, and mustard.
3. Mix it with the ground paste after taking it off the flame.
4. Add some water. The chutney is ready.

Tomato Chutney

This tangy-sweet tomato chutney tastes great and is the perfect companion for idiyappam and dosas at breakfast. It needs very little time to cook. Here’s the recipe.

Ingredients:

• 3 tomatoes
• 1/2 teaspoon chili powder
• 1 medium-sized onion
• 2 tablespoons oil
• Salt to taste
• 6-7 curry leaves
• 1/2 teaspoon cumin powder
• A handful of coriander leaves

How To Prepare:

1. Sauté the onions first.
2. Add sliced tomatoes and
3. The spices to the pan and continue frying.
4. Add the coriander leaves
5. And some water to the mix.

Tangy tomato chutney is ready!

Idiyappam | Noolputtu | Kerala Special

Idiyappam or string hopper or Sevai is a popular Kerala breakfast. It goes best with vegetable kurma, but if you want, you can also have it with vegetable stew or Kerala egg curry. Here’s how you can make it.

Ingredients:

• 1 cup rice flour
• 1-1 ½ cups water
• 1 teaspoon gingelly oil
• Salt to taste

How To Prepare:

• Boil the water in a pan.
• Use the boiled water to knead the flour into a sticky yet firm dough.
• Now, take an Idiyappam press and press the dough through it to make strings of it.
• You can use an idli maker and make small idiyappams.
• Cook for 5 minutes. Serve hot.

Kerala Egg Curry ( Nadan Mutta Curry )

If you want to experience the true taste of Kerala, nadan mutta curry is a must. It is a breakfast favorite of many Keralites. And why not? It tastes so mouthwateringly delicious! You can have it with appam or steamed rice. Here is the recipe.

Ingredients

• 4 hard-boiled eggs
• ¼ cup chopped onions
• 1 ½ teaspoons ginger paste
• 1 ½ teaspoons garlic paste
• ¼ cup chopped tomato
• ½ teaspoon fennel seeds
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• ¾ cup coconut milk
• ½ teaspoon turmeric powder
• ¾ cup water
• 2 tablespoons coconut oil
• 5-6 curry leaves
• 1 chopped green chili
• 1 teaspoon ghee
• Salt to taste

How To Prepare

• Heat oil in a pan.
• Toss in the fennel seeds and curry leaves and cook for 20 seconds.
• Add the chopped onions and cook till they become translucent.
• Add chopped tomatoes and stir. Cover the pan. Keep stirring at intervals. Let it cook till the tomatoes soften.
• Add ginger and garlic paste and cook for a minute.
• Add the coriander powder, red chili powder, salt, and turmeric powder. Saute till the oil starts to leave the onion and tomato paste.
• Add the chopped green chili and add water.
• Let it come to a boil.
• Add the boiled eggs.
• Cover the pan and cook for 3 minutes.
• Add the coconut milk, stir, and cover the lid. Cook for 2 minutes.
• Remove from the flame and add a teaspoon of ghee. Your yummy nadan mutta curry is ready!

Kerala Vegetable Stew

The famous Kerala vegetable stew is full of flavors and can even become your favorite dish. It goes well with rice, chapati, and appam. Here’s the recipe.

Ingredients

• ½ cup cubed carrots
• ¼ cup cubed potatoes
• ¼ cup green peas
• ¼ cup chopped onion
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 cloves
• 2 cardamoms
• ½ teaspoon black peppercorns
• ½ cup thick coconut milk
• 1 ½ cups thin coconut milk
• 10 curry leaves
• 3 tablespoons coconut oil
• Salt to taste

How To Prepare

• Crush the clove, cardamom, and black peppercorns.
• In a heated pan, add coconut oil and
• The crushed spices and cook for 30 seconds.
• Add the chopped onions and cook till they become translucent.
• Add the ginger and garlic paste and cook for a minute.
• Add the cubed veggies and stir well.
• After about 2 minutes, add the thin coconut milk and simmer. Let it cook for 10 minutes.
• Now, add salt and the thick coconut milk and cook for 5-7 minutes.
• Remove the pan from the flame and add curry leaves. Serve hot.

Kadala Curry

Kadala curry is another special breakfast dish from Kerala. Bengal gram is the main ingredient here, and it goes best with appam, puttu, poori, chapati, or rice. Here’s the recipe

Ingredients

• ¾ cup Bengal gram
• 2 cups water for soaking Bengal gram
• 2 ½ cups of water for boiling or pressure cooking Bengal gram
• ½ teaspoon fennel seeds
• 1-inch cinnamon bark
• 3 strands of mace
• 2 pinches of nutmeg powder
• 3 cloves
• ½ cup grated coconut
• ¼ cup coconut water
• ⅓ cup chopped onion
• ½-inch ginger chopped
• 10 curry leaves
• 2 green chilis
• ½ teaspoon mustard seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ teaspoon red chili powder
• 2 tablespoons olive oil or coconut oil
• Salt to taste

How To Prepare

1. Soak the Bengal gram in water overnight.
2. Add salt and boil the Bengal gram in water using a pressure cooker. Wait for 6-8 whistles.
3. Meanwhile, blend the grated coconut. Add coconut water if it becomes too dry.
4. Now, dry roast the fennel seeds, mace, nutmeg, clove, and cinnamon.
5. Grind the roasted spices and keep aside.
6. Add two tablespoons of olive oil or coconut oil to a pan and add mustard seeds.
7. When they start to crackle, add the chopped onions and saute for 1-2 minutes.
8. Add ginger and chopped green chili and let fry for 30 seconds.
9. Add the curry leaves and let cook till the onions turn translucent.
10. Add the powdered roasted spices, chili powder, and coriander powder and fry for 2 minutes.
11. Now, add the blended coconut paste and stir well for 4-5 minutes on a low flame.
12. Add the boiled Bengal gram and cook for about a minute.
13. Add two cups of water and salt to taste.
14. Let it come to a boil.
15. Switch off the flame.
16. Serve hot with appam or rice.

Sardine Fish Curry / Kerala Style Mathi Curry

READY IN   : 35mins      | SERVES: 4

YIELD          : 1 bowl      | UNITS: US

INGREDIENTS  - Nutrition

• 4oo grams sardine fish
• 1⁄2 teaspoon mustard seeds
• 1⁄4-1⁄2 teaspoon ground fenugreek
• 1 red chili
• 2 green chilies, sliced vertically
• 8 -10 shallots, sliced (small onions)
• 5 garlic cloves, chopped
• 1 teaspoon ginger, julienned
• 1 tomatoes, sliced (optional)
• 1 1⁄2 teaspoons chili powder
• 1 teaspoon coriander powder
• 1⁄2 teaspoon turmeric powder
• 2 sprigs curry leaves
• 1 1⁄2 tablespoons coconut oil
• salt
• 1 cup water
• 1 cup water

DIRECTIONS

Clean Gambooge in clear running water and soak it in little warm water minimum for half an hour. Keep it aside. Cut all the fins and scales of sardines with a knife, rub it with little salt in an earthen ware and clean them in clear running water. Keep it aside. Take a small bowl and all the spice powders and pour little coconut oil or little warm water to form a paste. Grind it in a mixer and keep it aside.

Heat coconut oil in an clay cooking pot / manchatti. Add mustard seeds. When it starts crackling, add the fenugreek seeds. Then add the dry red chilli and sauté it. When these seeds get slightly brown in clour, add the finely chopped shallots and one spring of curry leaves. Shallots have to get the golden colour. Then add chopped ginger and garlic followed by green chillies. Sauté it for few seconds till green chillies changes its colour and garlic gets light yellow colour. Add in the tomato piece and sauté it for few seconds.

Now add the ground spice powders paste you made in advance. Sauté it well till you get a nice aroma and the oil starts separating from the pan. Add the water, salt and the other curry leaves. Bring it to a boil.

When it started boiling add the cleaned sardine pieces. Cover the vessel with its lid and simmer the stove. Let it cook for 10 minutes or until the fish is cooked and oil starts floating. If you want to reduce the gravy, cook for few more minutes keeping its lid removed.

Your Sardine Fish Curry / Keralas Mathi Curryis ready to serve.

Serve it with hot rice or kappa vevichathu. It goes well with Kappa Vevichathu and Appam or Kallappam.

Classic Chicken Caesar Salad

With this chicken ceasar salad recipe, we have used only the best Hellmann's mayonnaise, Colman's mustard and parmesan cheese. View our recipe below!

Ingredients

For the Dough:

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Black pepper, ground 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling:

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation :

1 - Chicken:

Marinade the sliced chicken breast with Knorr Corn Oil and Knorr Chicken Stock Powder. This can be done maximum 2 days before the time.

Grill on each side over high heat, in a pan or charcoal grill for 2 minutes each side & finish off in the oven for an extra 5 minutes, this will retain moisture.

2 - Dressing:

Chop anchovies very fine & combine with garlic, Knorr Lime Seasoning, salt, pepper, Worcestershire sauce, finely grated parmesan cheese and Hellmann’s Real Mayonnaise.

3 - Salad:

In a large mixing bowl toss together salad leaves, croutons and grilled chicken while drizzling with Caesar dressing. All ingredients need to be well covered with dressing before serving as soon as possible.

4 - Garnish:

Prepare the parmesan shavings by using a potato peeler and add a few shavings after dressing the salad.

5 - Presentation:

Remember to shake the dressing before dressing the salad.

Source: Unilever Food Solutions

Chicken Shawarma Kibbeh Recipe

A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.
For the Filling
Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish
With fresh tomato and lemon wedges, fresh parsley

Serve
Serve hot as an appetizers with green salad and fresh yogurt.

Source: Unilever Food Solutions

How to make Tahini Dressing in few Easy Steps!

Ingredients

1/2 cup Tahini Paste
2 cloves Garlic
1/2 cup Lemon Juice
1 cup water
1/2 tbsp Salt
White Pepper
Olive Oil

Steps

In a separate bowl, mix well the creamy garlic with the Tahini paste.

NOTE: To succeed the Tahini dressing, it is important to add the liquids gradually while blending.

Add water slowly and gradually as you mix.

Season with salt and pepper and mix.

Add the lemon juice gradually while mixing.

Your Tahini Dressing, or Tarator, is ready now.

Fatet Shawarma

Enjoy one of the most delicious Shawarma dishes. It is called "Fatet shawarma".  All family members will love it. It's most famous in Syria and the Levant Arab.
  
Ingredients

4 skinless boneless chicken breast, thinly cut
Onion slices
1 Garlic clove, minced
1 tbsp margarine
Tomatoes small cubes
Salt
Pepper
allspice
4 tbsp vinegar
2 tbsp parsley, chopped
Pita bread cubes, saute
A pinch of cinnamon

The sauce
2 cups yogurt
1/4 cup tahini paste
2 garlic cloves, minced
2 tbsp lemon juice
1 tbsp parsley, chopped

Garnish
1 Tbsp sumac
Parsley, chopped
1 Tbsp pine, Fried

Directions

1. Heat the margarine and saute chicken. Add onion and stir well.
2. Add salt, pepper, and allspice. Stir well.
3. Add vinegar, cinnamon and some parsley, then stir.
4. Bring a serving dish. Spread the pita bread cubes, chicken, and sauce.
5. garnish with parsley, fried pine, and sumac. Serve

How to prepare the sauce

Mix yogurt, tahini, garlic, lemon juice, and parsley.

Beef Shawarma: Original Lebanese Recipe

The term Shawarma is a derivative of the Arabic Lebanese verb Shawa, meaning "he grilled", which is the culinary process of this dish.

30 minutes | Serves 5 | Easy

Ingredients

1 Kg Beef Meat
3 tbsp Vegetable Oil
4 tbsp Grape Vinegar
1 tsp Salt
¼ tsp Ground Cinnamon
¼ tsp White Pepper
¼ tsp Black Pepper
¼ tsp Musk
¼ tsp Nutmeg
1 clove Cardamon

FOR THE DRESSING

5 tbsps Tahini Paste
½ tsp Salt
½ cup water
2 cloves Garlic
2 tbsp Lemon Juice

FOR THE TOPPING SALAD

2 medium Onion
2 tsp Ground Sumac
½ bunch Fresh Parsley
2 medium Tomatoes

Steps

1  PREPARING THE MEAT

Cut the meat into thin medium-long pieces.
Mix the oil, vinegar, and spices, and pour the mixture over the slices of meat.
Combine well to ensure all the slices get their good share of this flavoring.
Marinate for 1 hour.

2 COOKING THE MEAT

Cook the meat in a deep, non-stick pan on medium heat, mixing well and then cover for 5 minutes.
Uncover the pan, mix the meat very well and cover it again for 10 minutes or until cooked.

3 PREPARE THE TAHINI DRESSING

Mix the ingredients by hand or with an electric mixer.
Add water gradually to the desired consistency.
Leave it to rest.
NOTE: For the Tahini Dressing, visit How to Make Tahini Dressing

4 THE TOPPING SALAD

Rub the onion slices with sumac.
Add the tomato cubes and the chopped parsley.
Mix gently and put aside.

5 SERVING OPTION 1: BEEF SHAWARMA PLATE.

In a serving plate, place the Shawarma meat and side it with the Onion-Sumac (topping) salad. Pour the Tahini sauce in a side bowl. Serve all with Lebanese bread on the side (optional.)

6 SERVING OPTION 2: BEEF SHAWARMA WRAP

Open a Lebanese Bread in two.
By layer, add the salad, then the meat and bathe it all with the Tahini dressing.
Wrap the bread around tightly, and here you have your Shawarma wrap!