Kibbeh in our modern days is a mix of burghul (fine cracked wheat) and meat grind together using a mortar and a pestle and stuffed with cooked ground meat, chopped onion and pinenuts. The recipe has changed with time to more refined texture and ingredients…
I am going to share with you an old and still a popular recipe from the Assyrian Cuisine I hope you will enjoy it as we do, and becomes a favourite to you as well..
Ingredients for Kbeybatt:
2 cups of equal amount of Semolina and Fine Brown Burghul . Wash the burghul and don’t strain it add the semolina, salt and pepper cinnamon, and all spice, using your hand mix well to combine, dipping your hands in warm water to get a smooth combined dough and playable to use. Leave it aside, within minutes the grain will soak all the water, and you might need more water to reach a soft dough, able to work with it and stuff it.
500 Gms Ground beef or lamb or a mix of both
Large onion chopped
¼ cup or so chopped fresh parsley
Salt and pepper
couple spoons of Olive oil and butter
Start cooking your onions and when they welted add the meat and the spice and cook till the meat looses the red color (Most Assyrians stuff the Kbeybatt with uncooked stuffing its tastier as the meat cook inside the kibbee and flavour it but they add the boiling time with at least 7 extra minutes)
After you shape and stuff the Kbeybatt keep them on a towel till ready to boil. Don't be shy with your stuffing. If
there is a leftover dough you can turn it into small balls , leaving a deep thumbprint for the dressing.
In a big pot add cold water, salt and some bay leaves, boil the water, and when ready add the Kbeybatt, boil for 20 minutes or extra 7 minutes if you left the meat raw.
transfer them to a strainer and let them drain before serving them with homemade Greek Yogurt and fresh lemons juice. As for the small kibbee balls, they can be boiled in the same water for 15 minutes, drain and serve them with lemon garlic and olive oil dressing (mash some fresh garlic and salt then squeeze fresh lemon juice and mix in the olive oil) they can be served as an appetizer or a vegetarian dish.
….. Yummy. Enjoy
2-Add coarse semolina and spices
3-Turn to a playable dough
4-By dipping the finger in water helps to open and shape