Kibbe is an Arabic dish that is very popular in Arab countries. It is cooked in every country with different ingredients such as rice and potatoes or wheat grits. Here we teach the Lebanese kibbe recipe, which originates from Lebanon.
Ingredients for 8 person
- Minced beef, lamb or mixed: 900 g
- Wheat grits: 250 g
- Salt: One and a half teaspoons
- Red pepper: 1 and a half teaspoons
- Black pepper: 1 tbsp
- Cumin powder: A quarter teaspoon
- Onions: 2 medium onions (one chop one small and bigger another)
- Pine Seed Powder: 1 Glass (This is optional and you can remove it)
- Olive oil: 1 tbsp
- Liquid oil for frying: enough
How to Make Arabic Kibbe with Wheatmeal
To make the Arabic Kibbe with wheat grits, soak in a medium bowl of wheat grits in cold water for 30 minutes. After that, we rinse and set aside the grits and allow them to dry.
In a frying pan, fry the onions that are slightly chopped, then add half of the minced meat with a teaspoon of salt and a teaspoon of red pepper and Half the meat until well cooked. Mix the ingredients into the meat grinder to make the Kibbe sticky.
To make the stuffing inside the kebab, fry in another frying pan with two tablespoons of olive oil.
After the onion water is slightly steamed, add the pine seed powder and stir well. Then add the remaining minced meat and fry together. Add Cumin powder, black pepper and remaining salt and pepper to frying meat. When the meat turns brown, remove the pan from the heat and allow it to cool for ten minutes.
The ingredients we made for the Arabic kibbe with meat and wheat grits are about the size of an egg and we round it up.
Make a hole in the ball you made with your finger and fill in the material you made for inside the cubicle.
You can take as much as an egg from the kibbe, smooth the palm of your hand, place the clump in the middle of the kibbe, and then round the kibbe or resemble a baseball.
It is best to put a container of water next to your hand and soak your hands every time so that the material does not stick to hand you.
Heat the oil in a pan so that the material does not stick to the pan. When the oil is heated, heat the kibbe in a frying pan and fry over medium heat until light golden. To remove excess oils, place them on a clean towel after frying. Now our food is ready for the server.