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Ramadan Recipe of the day: KibbeH
Ramadan Recipe of the day: KibbeH

Using De'Longhi Multifry Multicooker

Preparation Time: 20 minutes
Cooking time: 35 minutes

Ingredients

Shell
1 cup cracked wheat (bulgur)
½ kg finely lean ground meat (beef or lamb)
1 onion, grated
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground mixed spices*
Ice cold water or crushed ice

Filling
½ kg ground meat (beef or lamb)
1 large onion, diced
¼ cup toasted pine nuts
½ teaspoon ground all spice
½ teaspoon ground cinnamon
Oil, level 4
Oil for frying, level 5
Salt and pepper to taste

Method

Shell

  • Soak cracked wheat in water for 30 min.
  • Drain and squeeze out excess water.
  • Place in a bowl, add meat and onion.
  • Season with salt, pepper and spices.
  • Pulse in a food processor in batches until smooth like dough, adding a little ice water if needed.

Filling

  • Insert the paddle into the bowl.
  • Spread chopped onion evenly on the bottom of the bowl; add oil, level 5 on the measure.
  • Close the lid, set the thermostat dial to position 4, press the bottom heating element and press the on/off button at the same time. Sauté for 5 min.
  • Add the meat and cook for another 10 min (use a wooden spoon to break up any large clumps of meat that might form).
  • Season with salt, pepper and spices.
  • Add the toasted pine nut and cook for another 5 min, cool a little bit to handle.

Assemble Kibbeh

  • Wet your hands with cold water, take small egg-sized amount of bulgur mixture, form into a ball.
  • Poke a hole with your finger into the centre to form a cup for the filling.
  • Stuff each ball with a small amount of the filling (about one teaspoon).
  • Pinch the top to seal the ball, shape like an egg with pointed ends.
  • Repeat with remaining ingredients until done, wetting your hands with the iced water.
  • Remove the paddle from the bowl.
  • Arrange kibbeh inside the bowl, drizzle with oil, close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button.
  • Cook for 8 min, then turn the kibbeh over and cook for another 7 min.
  • Remove and place on a paper towel. Serve warm.

*Kibbeh Spices (ground all spices-ground cumin-ground coriander-nutmeg-ground cloves-ground cardamom-paprika)

Posted by : Saudi Arabia,Riyadh, Jeddah, Dammam, Meccca and Medina PR Network Editorial Team
Viewed 38831 times
PR Category : Food Industry
Posted on : Sunday, June 14, 2015  10:48:00 AM UAE local time (GMT+4)
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