Kobeba / Kibbeh
Kobeba / Kibbeh
Description
Kobeba, also known as Kibbeh, is a savory Middle Eastern dish that can be enjoyed fried, baked, or even raw (depending on your preference). It features a crispy cracked wheat shell filled with a flavorful ground meat mixture.
The filling typically includes spices like cinnamon and allspice, alongside onions, pine nuts, and sometimes raisins for a touch of sweetness. This recipe offers a delicious textural contrast - the satisfying crunch of the bulgur wheat exterior gives way to the juicy and well-seasoned meat filling inside.
Kobeba is a versatile dish that can be served as an appetizer, main course, or even a party finger food. It's a great way to explore the unique flavors of Middle Eastern cuisine.
Ingredients
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For the Bulgur-Meat Shell
For the Filling
Instructions
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To make the Bulgur-Meat shell, wash the bulgur 2 times (don't soak) and drain very well from any excessive water. Add the bulgur to a chopper and give it a blend alone before adding any other ingredients. Add moistened shamy bread, onion, and ground beef. Blend together and add water drops when needed. Add salt, pepper, cumin, and seven spices. Blend again until the desired consistency is reached.
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To prepare the filling, in a pot over heat, add oil and ground beef, then add pepper, nutmeg, cardamom, garlic powder, onion powder, ground coriander, and Himalayan salt. Cook until browned. Add onion, bay leaves, and raisins.
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Damp your hands with some water, take a handful of the kobeba dough, and roll it into a ball, then press with your thumb to make a hole for the filling. Thin out the sides with two fingers and add a spoonful of the filling in the hole. Seal the dough on top and, using both hands, carefully shape it into an oval.
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Arrange the kobeba in plastic containers. Store in a freezer. Remove from the freezer for two to three hours before frying.
Important Notes:
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It's very important to grind the bulgur with the beef two times for the best results.
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It's best to use a meat grinder and grind the bulgur first then all the ingredients together one more time.
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If using a normal home chopper, grind on sections for best results, and not to burn the chopper.
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Kobeba dough must be shaped and frozen as soon as possible as its consistency changes rapidly.
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Deep fry the kobeba on medium heat.