The new way cooking recipe Kibbeh Stuffed Kibbeh with 18 ingredients and 8 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Kibbeh (Stuffed Kibbeh) easy, delicious, practical.
Hi all, now you get make recipe Kibbeh (Stuffed Kibbeh) with 18 ingredients and 8 steps. Next this is how to make it, please carefully carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 8 stages of easy cooking Kibbeh (Stuffed Kibbeh).
Ingredients all Kibbeh (Stuffed Kibbeh)
Prepare : For the Kibbeh dough:.
Prepare 500 g : beef, finely ground.
Needed 1 1/2 cups : fine bulgur.
Needed 1 : onion, finely chopped.
Needed 1/4 teaspoon : allspice.
Needed 1/2 teaspoon : cinnamon.
Needed 1 teaspoon : salt.
Needed 5 : basil leaves.
Needed : For the Stuffing:.
Prepare 250 g : beef, finely ground.
Needed 2 : onions, finely chopped.
Prepare 1 teaspoon : pomegranate syrup, if available.
Prepare 1/4 cup : raw pine nuts.
Prepare 1 teaspoon : salt.
Prepare 1/2 teaspoon : cinnamon.
Needed 1/4 teaspoon : pepper.
Prepare 1 tablespoon : vegetable oil.
Needed 6 cups : vegetable oil for frying.
If all basic ingredients Kibbeh (Stuffed Kibbeh) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Kibbeh (Stuffed Kibbeh)
To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside..
Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible..
To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds..
Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min..
Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh..
Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray..
In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown..
Serve hot or at room temperature..
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