Fishkibbeh Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KIBBEH RECIPE (HOW TO MAKE KIBBEH)



Kibbeh Recipe (How to Make Kibbeh) image

In this kibbeh recipe, a mixture of bulgur wheat, onions, and ground beef forms a hollow shell for a delicious stuffing. Enveloped in warm and earthy Middle Eastern spices like allspice and ground cinnamon, kibbeh is the epitome of Middle Eastern comfort food. The kibbeh croquettes can be deep fried or baked, and are often served as mezze or side dish. See more on kibbeh and the step-by-step tutorial below!

Provided by The Mediterranean Dish

Categories     Sides

Time 2h15m

Number Of Ingredients 17

2 1/2 cups fine bulgur wheat
Water
1 large onion, quartered
1 1/2 lb lean ground beef (or lamb)
2 tsp ground allspice
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp black pepper
Pinch salt
Oil for frying
Olive oil
1 medium yellow onion, finely chopped or grated
1 lb ground lamb or beef (I used beef here), cold
1/3 cup toasted pine nuts
1 tsp ground allspice
1/2 tsp ground cinnamon
Pinch salt and pepper

Steps:

  • Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
  • Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
  • Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
  • Remove the kibbeh dough from the fridge.
  • To stuff the kibbeh, you need to have damp hands. Place a small bowl of water next to you. Prepare a baking sheet and line it with parchment paper.
  • With both the bowl of kibbeh dough and the filling near, you can begin stuffing the kibbeh. Dampen your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form into somewhat of an oval-shaped disc in the palm of one hand. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval (football-type shape). Place the stuffed kibbeh on the baking sheet lined with parchment paper. Repeat the stuffing steps until you run out, be sure to have damp hands throughout.
  • Chill the stuffed kibbeh for 1 hour.
  • Heat the oil in a deep frying pan to 350 degrees F (you'll want the oil hot enough that you can see some gentle bubbling, but not too hot where it will burn the kibbeh shells). Deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown (about 5 minutes or so). With a slotted spoon or tongs, carefully remove the kibbeh and place them on a pan lined with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.
  • Serve hot or at room temprature with tahini sauce, tzatziki sauce or plain Greek yogurt. Enjoy!

Nutrition Facts : Calories 129 calories, Sugar 0.3 g, Sodium 105.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.6 g, Protein 10 g, Cholesterol 22.6 mg

BAKED LEBANESE KIBBE



Baked Lebanese Kibbe image

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Steps:

  • Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  • Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  • Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  • Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  • Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams

FISH KIBBEH



Fish Kibbeh image

Make and share this Fish Kibbeh recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg hamour fish, cleaned, washed and de-boned
8 spring onions, washed and finely chopped
salt
1/2 teaspoon white pepper
3 -4 tablespoons dried lime powder
2 cups fresh coriander leaves, washed and chopped
650 g burghul (crushed wheat)

Steps:

  • In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
  • Add corriander leaves and mix well.
  • Now rub the burghul with the fish.
  • Mash well and mix with a spoon or fork.
  • Then shape the fish mixture into egg-shaped kibbehs.
  • Place the kibbehs in a shallow dish.
  • Bake in a pre-heated oven for 30 minutes or until cooked and well browned.

More about "fishkibbeh recipes"

KIBBEH PIE (KIBBEH BEL-SANIYEH) - TASTE OF BEIRUT
kibbeh-pie-kibbeh-bel-saniyeh-taste-of-beirut image
Web Dec 3, 2010 A filling of ground meat, onion and pine nuts is prepared and cooked. This filling is placed over the first layer of meat. Then the top layer of meat is spread evenly over the filling. Kibbeh can be made of lamb, …
From tasteofbeirut.com


FISH KIBBEH - TASTE OF BEIRUT
fish-kibbeh-taste-of-beirut image
Web May 28, 2009 If you catch fish ligaments, remove them with a sharp knife or a fork. Combine the onion with the burghul and all the spices that you wish to use: salt, pepper, turmeric, ground coriander. Add the …
From tasteofbeirut.com


50 BAKED FISH RECIPES TO MAKE IN YOUR OVEN
50-baked-fish-recipes-to-make-in-your-oven image
Web Dec 9, 2020 One-Dish Rockfish. View Recipe. Autumn. "Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, …
From allrecipes.com


KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
kibbeh-kibbe-balls-simply-lebanese image
Web May 4, 2020 Add about 1 heaping tablespoon of the filling into the hole. Seal the top by pinching in the kibbeh dough and using both hands, shape the dough corners into point football-shape ball. Use the ice water as …
From simplyleb.com


A SIMPLE KIBBEH RECIPE - THE SPRUCE EATS
a-simple-kibbeh-recipe-the-spruce-eats image
Web Jan 12, 2023 Fry the Kibbeh In a deep frying pan or deep-fryer, add 4 cups of oil and heat to 350 F. Fry the kibbeh in batches until golden brown and crunchy, or about 5 minutes. Be mindful of not overcrowding the pan …
From thespruceeats.com


KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH}
kibbeh-authentic-lebanese-baked-kibbeh image
Web Oct 11, 2020 Kibbeh Mixture 1 ½ cups fine #1 bulgur wheat ½ cup water 1 large onion quartered ½ cup packed fresh basil and/or mint ¼ cup kamouneh spice 1 tablespoon salt + 1 teaspoon 1 pound 100% lean …
From feelgoodfoodie.net


ALL OF THE LEBANESE KIBBEH RECIPES YOU NEED
all-of-the-lebanese-kibbeh-recipes-you-need image
Web Nov 2, 2022 Kibbeh Sahnieh in a Round Pan. Learn here how to cut a round kibbeh sahnieh into diamonds! To make this classic Lebanese kibbeh sahnieh, use a large pan, 14-16 inches, and layer the kibbeh …
From maureenabood.com


FISH KIBBEH PIE - TASTE OF BEIRUT
fish-kibbeh-pie-taste-of-beirut image
Web Mar 7, 2015 I make up a Lebanese spice mix according to a friend’s mothers recipe – mostly black pepper and allspice but with a bit of clove, nutmeg, coriander and cinnamon in there too. A pinch of that in the …
From tasteofbeirut.com


FISH KIBBEH (KEBBET SAMAK) | SLOW FOOD BEIRUT
Web Jul 3, 2018 Cut the remaining 2 1/4 pounds (1 kg) of onions into thin slices. Add the pine nuts, the remaining 2 teaspoons ground coriander, the red chile flakes, and 1/2 cup (120 …
From slowfoodbeirut.com


FISH KIBBEH STUFFED WITH SEAFOOD - TASTE OF BEIRUT
Web Jun 25, 2013 1. Make the kibbeh dough. For a recipe, click here. (don’t add the eggs though) 2. Make the stuffing; either stir-fry shrimp and calamari briefly in oil or poach …
From tasteofbeirut.com


20 BAKED FISH RECIPES THAT ARE HEALTHY AND DELICIOUS - DR. AXE
Web Jul 28, 2022 17. Teriyaki Baked Salmon. Ready in just a half hour, this baked salmon recipe combines the omega-3 powerhouse with coconut aminos, coconut sugar, sesame …
From draxe.com


KIBBEH FAKHDIYYEH (KIBBEH WITH YOGURT, TAHINI, AND CAULIFLOWER)
Web Jul 29, 2020 This recipe was generously gifted to me by my mom’s aunt, Oum Hani, for fear of it fading into history. Her daughter Ghazal has memories of eating Kibbeh …
From omayahcooks.com


FISH KIBBEH RECIPES
Web Steps: In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime. Add corriander leaves and mix well. Now rub the burghul with the …
From tfrecipes.com


FISH KIBBEH RECIPE WITH MAGUY (KIBBET SAMAK) - YOUTUBE
Web Fish Kibbeh Recipe with Maguy (Kibbet Samak) 2,796 views Jan 24, 2019 39 Dislike Share The Recipe Hunters 5.44K subscribers The most delicate, fresh-tasting fish kibbeh …
From youtube.com


FISH KIBBEH WITH CORIANDER YOGURT - RECIPE
Web Preparation. Kibbeh Dough: In a blender mix all the kibbeh dough together by adding the water to obtain a nice dough. Filling: In a pan add olive oil until hot, start to fry the onion, …
From unileverfoodsolutionsarabia.com


FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE - MAUREEN ABOOD
Web Dec 29, 2017 First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add …
From maureenabood.com


FISH KIBBEH - COOK WITH SOUSOU
Web 1 teaspoon salt 1 tablespoon cumin ½ cup coriander, chopped 2 cups white bourghul (cracked wheat) FILLING 1 skin of a mandarin, diced 3 tablespoons sorn oil white pepper …
From cookwithsousou.com


KIBBEH SAMAK (FISH KIBBI) RECIPE | CDKITCHEN.COM
Web 1 large onion 1/4 cup finely chopped coriander (cilantro) leaves 1/4 cup finely chopped parsley 1 orange, grated rind of 3 teaspoons salt freshly ground black pepper Filling 1/4 …
From cdkitchen.com


MAGUY'S FISH KIBBEH RECIPE - THE-RECIPE-HUNTERS
Web Cut the filleted fish meat into 1-inch pieces. Add them to a food processor. Add the spices, a teaspoon of each, to the food processor. Add the citrus peel. Pulse in the food processor. …
From therecipehunters.com


Related Search