Kibbeh with Potatoes and Meat – Recipe & Cooking Instructions

Kibbeh with Potatoes and Meat – Recipe & Cooking Instructions

Kibbeh with potatoes and meat is a delightful and savory appetizer that originates from the Arab kitchen, especially Syrian cuisine. It is a nutritious dish, packed with beneficial ingredients, making it both delicious and healthy.

This dish can be served in various ways, with some people preferring it fried, others grilling it, or even serving it raw. Its unique flavor and elegant appearance make it a favorite at special occasions and gatherings. Unlike traditional kibbeh, the meat is only used for the filling in this recipe.

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Ingredient:

 

• 1 kg of fine bulgur
• 1.5 kg of potatoes
• 4 tablespoons of hot, finely ground red pepper
• 2 tablespoons of ground cumin
• Zest of 1 orange or dried orange peel
• 1 kg of fresh ground meat
• 2 cups of peeled almonds
• 1 cup of pine nuts
• 3 medium onions, finely chopped
• 2 tablespoons of finely ground black pepper
• 3 tablespoons of salt
• 1/4 cup of olive oil
• Vegetable oil for frying
• 1/2 cup of flour

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Preparation Method

1. Preparing the Potatoes and Bulgur:

   • Start by washing the potatoes thoroughly to remove any dirt. Place them in a deep pot, cover with water, and cook them on medium heat until tender.
   • In a separate bowl, place the fine bulgur and sift out any impurities. Do not rinse the bulgur with water.
   • Once the potatoes are cooked, peel them and mash them well. Add the mashed potatoes to the bulgur, then sprinkle in the hot red pepper, a pinch of salt, ground cumin, and dried orange peel. Stir the mixture well, cover it, and let it sit for about 1.5 hours.

2. Preparing the Filling:

   • In a suitable pan, add the ground meat along with a cup of water and a pinch of salt. Cook on low heat until the meat is tender.
   • Add the finely chopped onions, and stir the mixture until the onions become soft and translucent.
   • Add the ground black pepper, almonds (peeled and chopped), and pine nuts, mixing well until everything is fully cooked.
   • Remove the pan from the heat and let the filling cool down a little.

3. Assembling the Kibbeh:

   • After the bulgur mixture has rested, mix it well, then take a portion of the mixture and place it in the kibbeh machine to form the dough. Continue the process until all of the mixture is used.
   • Knead the mixture by hand to make it firm, then shape it into medium-sized balls.
   • Wet your hands slightly with water to prevent the mixture from sticking. Press a hollow in the center of each ball, and fill it with the prepared filling. Seal the ball and shape it into the traditional kibbeh shape, making sure the outer layer is thin.

4. Coating and Frying:

   • Place some flour in a shallow dish. Roll the stuffed kibbeh balls in the flour until they are well-coated.
   • Heat vegetable oil in a suitable pan over medium heat. Once the oil is hot, carefully drop the kibbeh balls into the oil and fry them until they turn golden. Flip them gently to ensure they fry evenly on all sides.
   • Once fully golden, remove the kibbeh from the oil and drain the excess oil by placing them on a metal strainer or paper towels.

5. Serving:

   • Arrange the kibbeh on a serving plate lined with paper towels to remove any remaining oil.
   • Garnish with fresh vegetable slices and lemon wedges.
   • Serve hot alongside any salad or side dish of your choice.

Enjoy this rich and flavorful dish as a part of your meal, and savor the delicious taste of kibbeh with potatoes and meat!