. Recipes: LEBANESE KIBBEH WITH LEMON TAHIN

LEBANESE KIBBEH WITH LEMON TAHIN




LEBANESE KIBBEH WITH LEMON TAHIN

INGREDIENTS:

FOR KIBBEH:

1/2 cup Bulgur Wheat

14 ounces Ground Beef

1/2 Onion (Roughly Chopped)

2 Pinches All Spice

1/2 tsp. Cumin

1 tbsp. Yogurt

4-5 Cups Sunflower Oil (For Frying)

STUFFING:

1 tbsp. Olive Oil

1 Onion (Finely Chopped)

2 tbsp. Pine Nuts

1 clove Garlic (Crushed)

a good pinch cayenne

Black Pepper, to taste

2 pinch Cinnamon Powder,

1 pinch All Spice,

1 tbsp. Golden Raisins (Roughly Chopped)

4 1/2 ounces Ground Beef (Finely Ground)

Salt, to taste

Ground Black Pepper, to taste

1 tbsp. Cilantro Leaves (Chopped)

TAHINI DRESSING:

4 tsp. Tahini Paste

4 tbsp. Yogurt

1 Lemon (Squeezed)

4 tbsp. Olive Oil

3 tbsp. Water

1 Garlic Clove (Crushed)

PREPARATION:

Rinse the Bulgur Wheat three times, then transfer to a bowl and pour over 1/2 cup Boiling Water. Cover and leave while you prepare the stuffing. For the Stuffing, heat the Oil in a pan and cook the Onion gently for 8 minutes or until soft. Add the Pine Nuts and stir over medium-high heat for a minute or so before adding the Garlic, Spices, Golden Raisins and Beef and stir-frying until the Beef has Browned. Season and turn off the heat, then stir in the Cilantro Leaves. Drain the Bulgur Wheat thoroughly and transfer to a bowl. In a processor, pulse the remaining Meat, Onion, and Spices together with some more seasoning until combined. Mix into the Bulgur, using your hands, as if you are kneading Dough. Stir in a Yogurt and season generously. Take a golf ball-sized amount of the Bulgur Mix in your wet hands and flatten into your palm. Place a tsp. or so of the Stuffing Mixture into the center and then, with a little more Bulgur Mix, enclose the stuffing and form into a small Lemon shape. Place onto a plate while you make about 12–14 more. Chill for 20 minutes. When you are ready to cook the Kibbeh, heat 1–2 in or so of Oil in a deep frying pan. When sizzling hot but not smoking hot, add half the Kibbeh and fry for 7–10 minutes or until they are deep Brown all over. Drain on paper towels. Keep warm in the oven while you fry the next batch. LEBANESE KIBBEH WITH LEMON TAHIN is ready to serve.




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