Kibbeh(Meat Cracked Wheat Fritters) Recipe

Posted on
Photo: Kibbeh(Meat Cracked Wheat Fritters) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh(Meat Cracked Wheat Fritters) Recipe. Enjoy the Lebanese Cuisine and learn how to make Kibbeh(Meat Cracked Wheat Fritters).

Ingredients

1 Cup of cracked wheat (bulgur)
1/2 Kg ground meat (beef or lamb)
1 Grated onion
1/2 teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Allspice or kibbee spices
1/4 Ice cold water or crushed ice

For filling
1/4 Kg ground meat (beef or lamb)
1/2 Onion, diced
1/4 cup toasted pine nuts
1/2 teaspoon Allspice or kibbee spices
1 Tablespoon vegetable oil
salt and pepper to taste
oil for frying

Method

– Wash the cracked wheat very well. Let drain and squeeze out the excess water.
– Take the cracked wheat and place it on a tray to dry for about 2 hours.
– Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
– Add your seasonings. Salt, pepper, and allspice. Mix once again very well.
 
TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling

– Heat up the oil, then add your diced onion, cook until golden in color. -Add the meat to the onions and cook until the meat is done.
– Add your salt, pepper and allspice. -Drain any excess fat from the filling. -Add the toasted pine nuts.

Making Kibee Balls

– Soak your hands in cold water. Take a small piece of dough. -Push with your index finger into the center of the ball making an indentation or place for the filling to go.
– The hole should be long in length in order to fill the dough ball. -Once this is done take a small amount of the filling and place it into the ball.
– Close the ball with your index finger and thumb. Repeat this step with every ball.
– Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
– Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *