Kibbeh is a popular dish in Middle Eastern cuisine, made with bulghur (cracked wheat) and minced lamb,
shaped like oblong balls or patties and baked, cooked in broth, or served raw as an appetizer or side dish.
Black pepper, Allspice, Coriander, Cumin, Nutmeg, Ginger, Cloves, Cinnamon, Marjoram, Spearmint.
Usage: For 1 ½ lbs (85% lean) ground beef, lamb or combination, 1 ½ cups bulgur (cracked wheat), preferably No. 1 or fine and 3-4tsp Kibbeh spice mix.
Recipe to prepare Kibbeh
Soften 1/2lb #2 bulgur by soaking in lukewarm water for 30 min, squeeze out excess water, place in a food processor and blend with 1lb ground meat, 1 chopped onion, 1tsp salt and 1tsp pepper until a dough like consistency, keep aside covered. In a medium frying pan, saute 1 finely chopped onion in 2tbsp olive oil, add ½ cup pine nuts, 1lb ground meat, mix well, add 2tsp “Kibbey Spice Mix”, stir and cook until light brown, remove from heat, cool for 10 min. With wet hand take a small lump of bulgur & meat mixture, shape into a ball, poke a hole in the ball, stuff with meat & pine nut filling, pinch to seal the ball, and shape it into a football shape. Deep fry for about 10 minutes or until golden brown, drain on paper towels. Serve hot or freeze airtight for upto 3 months. Just warm & eat.
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