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Kibbeh is a Middle Eastern dish made from ground lamb or beef, or a mixture, combined with bulgur wheat, onions, and cinnamon, cumin and allspice. They have a crispy exterior and tender filling.
Add the bulgur wheat and hot water to a medium bowl, cover with a plate and set aside.
Assemble the food processor, fit the knife blade. Transfer the mince, cooked bulgar wheat, onion, spices and seasoning into the appliance bowl, select Max speed, until the mixture is smooth – add a little cold water as necessary whilst processing. Transfer the mixture to a separate bowl, cover and refrigerate while you make the filling.
Meanwhile, prepare the filling. Add a little oil into the appliance drawer, then add the chopped onion.
Select MEAT, 190°C, set 3 minutes and press the START button.
Remove the drawer, then add the broken up minced meat on top of the sautéed onion and cook for a further 7 minutes.
Remove the drawer, add the pine nuts, seasoning, and spices and cook for a further 5 minutes. Once cooked, transfer the cooked mixture into a separate bowl, set aside.
Tip: Use a wooden spoon or spatula to break up any large pieces of meat during the cooking time.
Assemble the kibbeh: Remove the uncooked mixture from the refrigerator. Wet your hands with cold water, make a ball with approx. 60 grams of the uncooked mixture, then flatten the ball in the palm of your hand, forming an indent or shell for the filling to be put into.
Add a teaspoon of the cooked mince and pine nut filling into the indent, then use your hands to bring the outer mixture around the filling, pinching the two edges together to seal it around the filling and forming a point, to create the shape of an egg.
Transfer the shaped kibbeh into the drawer in batches of 6-8, then brush with a little oil.
Select MEAT, 190°C, set 15 minutes and press the START button.
Turn the kibbeh over halfway through cooking.
Remove the cooked kibbeh and repeat the cooking process with the remaining batch.
Serve hot.
Kibbeh is a Middle Eastern dish made from ground lamb or beef, or a mixture, combined with bulgur wheat, onions, and cinnamon, cumin and allspice. They have a crispy exterior and tender filling.
Add the bulgur wheat and hot water to a medium bowl, cover with a plate and set aside.
Assemble the food processor, fit the knife blade. Transfer the mince, cooked bulgar wheat, onion, spices and seasoning into the appliance bowl, select Max speed, until the mixture is smooth – add a little cold water as necessary whilst processing. Transfer the mixture to a separate bowl, cover and refrigerate while you make the filling.
Meanwhile, prepare the filling. Add a little oil into the appliance drawer, then add the chopped onion.
Select MEAT, 190°C, set 3 minutes and press the START button.
Remove the drawer, then add the broken up minced meat on top of the sautéed onion and cook for a further 7 minutes.
Remove the drawer, add the pine nuts, seasoning, and spices and cook for a further 5 minutes. Once cooked, transfer the cooked mixture into a separate bowl, set aside.
Tip: Use a wooden spoon or spatula to break up any large pieces of meat during the cooking time.
Assemble the kibbeh: Remove the uncooked mixture from the refrigerator. Wet your hands with cold water, make a ball with approx. 60 grams of the uncooked mixture, then flatten the ball in the palm of your hand, forming an indent or shell for the filling to be put into.
Add a teaspoon of the cooked mince and pine nut filling into the indent, then use your hands to bring the outer mixture around the filling, pinching the two edges together to seal it around the filling and forming a point, to create the shape of an egg.
Transfer the shaped kibbeh into the drawer in batches of 6-8, then brush with a little oil.
Select MEAT, 190°C, set 15 minutes and press the START button.
Turn the kibbeh over halfway through cooking.
Remove the cooked kibbeh and repeat the cooking process with the remaining batch.
Serve hot.
