Kibbeh
With Mazola® Corn Oil
SERVING SIZE
40 Kibbehs
TOTAL TIME
2 Hours 20 Minutes
SKILL LEVEL
Intermediate
Ingredients:
For the Lebanese Seven spice:
- 5 tbsp garam masala or allspice
- 2 tbsp turmeric
- 2 tbsp black pepper
- 2 tbsp cinnamon
- 1 tbsp paprika
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp cayenne pepper
For the Kibbeh spice mix:
- 2 tbsp cumin seeds
- 1 tbsp dried rose petals
- 1 tbsp black peppercorns
- 2 tsp dried marjoram
- 2 tsp dried basil
- 1 tsp dried mint
- ½ tsp cinnamon
- 1 tbsp 7 spice
- 1 tsp salt
For the Kibbeh filling:
- 500 g minced meat
- 2-3 onions chopped
- 1 teaspoon Seven spice (see above)
- 1.5 tablespoon Kibbeh Spices (see above)
- ½ teaspoon black pepper
- 1 tablespoon salt
- 1 cup chopped walnuts or pine nuts
- 2 tablespoon sumac
For the Kibbeh casing:
- 1 kilo fine bulgur wheat
- 1 kilo mince meat
- 2 onions
- 1.5 tablespoon Kibbeh Spices
- 1.5 tablespoon cornflour
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 1 tablespoon salt
- Mazola Corn Oil
Instructions:
- Soak the bulgur wheat in enough water to cover it, then set aside.
- Prepare the filling by sautéing the chopped onions over medium-low heat until golden.
- Add 500g of minced meat to the onions and cook over medium-high heat until browned.
- Stir in 7 spice, Kibbeh spices, black pepper, and salt, using the back of a wooden spoon to break up the meat.
- Once the meat is fully cooked, turn off the heat and mix in sumac and chopped walnuts. Adjust seasoning as needed, then cover and set aside.
- Drain the bulgur wheat and transfer it to a large bowl. Prepare the 1 kg of meat for processing.
- In batches, add the bulgur wheat and equal amounts of meat to a food processor. Process until the mixture clumps together and begins rolling inside the processor bowl.
- Roughly chop 2 onions and add them to the food processor along with 7 spice, Kibbeh spices, black pepper, and salt. Blitz until finely processed.
- Transfer the combined meat and bulgur wheat mixture to a bowl. Add the blitzed onion spice mix and cornflour, then mix thoroughly, preferably by hand.
- If the mixture is too dry, add a little water. It should not be too loose, sticky, or crumbly—just firm enough to hold together. Taste a small amount (if comfortable with raw meat) to check seasoning and adjust if necessary.
- Pour about half a cup of Mazola Corn Oil into a small bowl for dipping your fingers while shaping the kibbeh to prevent sticking. Prepare a clean workspace with a large tray, corn oil, filling, and casing mixture.
- Take a portion of the casing mixture and roll it into a golf ball-sized shape. Use your index finger to indent the center, then hollow it out by turning your finger inside until a half-shell forms. Add a spoonful of filling, seal the casing, then compress firmly with your hands to shape it into classic kibbeh morsels.
