THE PERFECT STUFFED KIBBEH RECIPE: NO BREAKING, NO CRACKING, ALL THE TIPS & TRICKS, 5 STARS!
Antakya Style Stuffed Kibbeh Recipe. With this recipe, you will make perfect stuffed kibbeh with a crispy exterior, soft interior, that won't crack or absorb oil.
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*Ingredient List*
*For the Outer Shell Dough:*
1 kg fine bulgur for kibbeh (approx. 7 cups)
1 cup fine semolina
4 tbsp pepper paste
7 cups hot water (for initial soaking)
1 egg
1 grated onion
5 slightly heaped tbsp flour
1 tsp cumin
Water, added gradually (for kneading, approx. 2 cups total)
Salt
*For the Filling:*
500 g medium-fat minced meat, twice ground
500 g lean minced meat, twice ground
150 g margarine
1 kg onions (medium ground in a food processor)
2 cups coarsely chopped walnuts
1 bunch chopped parsley
½ cup water (for browning the meat)
Red pepper flakes (optional)
Salt, black pepper
*Additionally:*
Plenty of vegetable oil for frying
500 g lean raw meat for raw kibbeh (to add to the dough)
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*Written Recipe (Step-by-Step)*
1. *Soaking the Bulgur:* In a large bowl, combine the bulgur and semolina. Add 4 tablespoons of pepper paste and mix. Add 7 cups of hot water, mix thoroughly, cover, and let it rest for about half an hour.
2. *Preparing the Filling:* In a wide pan, add the minced meats and ½ cup of water. Cook over high heat, stirring constantly to prevent clumping, until the water evaporates.
3. Add the margarine to the meat after the water has evaporated. Then add the ground onions and continue to cook over medium heat, stirring, until the onions are also cooked.
4. Add salt and black pepper, cook for a few more minutes, then remove from heat and set aside to cool.
5. *Kneading the Dough:* To the rested bulgur mixture, add the egg, grated onion, flour, 1 teaspoon of cumin, and salt. Knead very well, adding water gradually, until you achieve a firm, non-sticky consistency, similar to raw kibbeh dough. (You can use a stand mixer with a dough hook. If kneading by hand, it's important to knead for at least 20-25 minutes).
6. *Adding the Extra Meat:* Grind the lean raw meat for kibbeh with salt and ½ cup of water in a food processor until it becomes a paste. Add this meat mixture to the kneaded dough and knead again thoroughly until fully incorporated.
7. *Completing the Filling:* Add the coarsely chopped walnuts, chopped parsley, and optional red pepper flakes to the cooled meat mixture. Mix well. Refrigerate for 10-15 minutes to make it easier to handle and shape.
8. *Shaping:* Pinch off pieces of dough slightly larger than a walnut and roll into balls. Wet your finger and hollow out each ball, creating a thin shell. Place a portion of the chilled filling inside and carefully seal the opening by pinching it closed, shaping both ends slightly.
9. *Frying:* Heat plenty of vegetable oil in a deep pan until very hot. Carefully add the kibbeh one by one and fry, turning occasionally, until golden brown and crispy.
10. *Serving:* Place the fried kibbeh on a plate lined with paper towels to drain excess oil. Serve hot. Enjoy your meal!
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*Key Tips*
*Kneading Time is Crucial:* The more you knead the dough, the less likely the kibbeh will crack, break apart, or absorb oil during frying.
*Add Water Carefully:* Add water to the dough gradually, not all at once. If it becomes too wet, it will be very difficult to shape.
*Chill the Filling:* Chilling the filling in the refrigerator makes it much easier to handle and place inside the dough shells without making a mess.
*Make the Shell Thin:* The secret to great kibbeh is making the outer shell as thin as possible. Dip your finger in water frequently to make this process easier.
*Hot Oil:* The oil must be sufficiently hot before frying the kibbeh. This ensures they cook quickly and don't absorb too much oil.
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*5 Hashtag Suggestions*
#stuffedkibbeh
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