March 2, 2021 • Class: Whole Grain/Bulgur/Rice, Main Dish, Meats
The sort of kibbeh known as kibbeh sajeeyyeh in Lebanon. The kibbeh is formed like a saj , the concave cooking grill formed like an inverted wok utilized in virtually each nook bakery all through Lebanon.
Oum Elias utilizing a saj to bake bread in her backyard utilizing sticks from pine bushes within the image above.
There are two most important benefits to one of these kibbeh; the primary benefit is that the kibbeh is baked (after being coated with some oil) and the opposite benefit is that shaping the kibbeh is lots simpler that the kibbeh balls (which require stable observe and hours of labor).
I made a decision to stuff these kibbeh with shredded beef as a substitute of the same old floor beef or lamb, as a result of I favor the softer texture of the shredded meat, particularly after cooking it in a flavorful broth. On this case, the sky’s the restrict, and no matter strikes your creativity is sport. Some recipes name for utilizing muhammara as a stuffing, or a combo of this paste with floor meat, beforehand fried with onions and spices.
The one caveat is that you’ll want to determine on an additional day to get the meat prepared. The bottom meat filling could be executed simply thirty minutes earlier than, so it depends upon your time and preferences.
Kibbeh filled with shredded beef
Joumana Accad
Mediterranean, Center Japanese
March 2, 2021
Entire Grain/Bulgur/Rice, Predominant Dish, Meats,
conventional meals, kibbeh, kibbeh sajieh, meat pies, bulgur #1, lebanese meals,
6-8 servings
Prep Time: 3 hours
Cook dinner Time: 1 1/2 hours+10 minutes
Substances
Kibbeh dough:
1 1/4 cup bulgur #1
1 pound additional lean meat, beef or lamb (I used beef, eye of spherical)
1 medium onion, peeled and quartered
1/4 cup purple pepper paste (optionally available)
Spices: 1 tsp every or to style: cumin, salt, cinnamon, allspice, and 1/2 tsp turmeric, cardamom, coriander, Aleppo pepper
Beef stuffing:
1 1/2 pound beef roast (I used sirloin tip), lower into chunks
1 massive onion, quartered or chopped
2 or 3 garlic cloves, chopped or mashed
1/4 cup olive oil
1/2 cup purple pepper paste or chili paste
1 or extra purple bell pepper or chili pepper (to style)
1 to 2 Tbsp pomegranate molasses
Salt, to style, black pepper to style, cumin to style
Sauce:
1 pot of yogurt (16 ounces)
2 or 3 cloves of garlic, mashed with salt
2 Tbsp tahini (optionally available)
Directions
A. Put together the meat filling:
- In a big pot, over medium warmth, brown the meat chunks within the little bit of oil, including the onion and spices. Cowl with water and simmer gently for one hour or longer till the meat may be very tender. I added the purple pepper paste, garlic, and purple bell pepper (beforehand charred or broiled and peeled) halfway by way of the cooking.
- Cool the meat stew a bit, style to regulate the seasonings, and switch it to the bowl of a meals processor; pulse a number of instances till the meat is shredded. It needs to be a compact mass of shredded meat, moist and filled with taste. Switch to a bowl and set it apart till the kibbeh dough is prepared. This may be executed a day or two forward.
B. Put together the kibbeh dough:
- Soak the bulgur in water for 5 or ten minutes. Course of the meat (lower into chunks) within the machine till it turns right into a compact and clean paste. Take away the meat and put aside.
- Place the quartered onion within the meals processor and purée it; drain the bulgur and press on it to take away a lot of the water and switch it to the meals processor bowl. Sprinkle the spices over the bulgur and onion and course of for a couple of minutes to mix the onion and bulgur right into a compact dough. Now add the meat paste (and purple pepper paste if utilizing) and course of till the bulgur and meat have melded into a pleasant agency and moist mass. If wanted (I at all times add it), add one or two ice cubes whereas operating the machine. That is in case the combination is simply too dry and exhausting. Take away the kibbeh dough from the meals processor bowl, and knead it a bit by hand if crucial.
C. Form the kibbeh:
- Divide the kibbeh dough in half and unfold an extended piece of wax paper on the counter. Place the kibbeh on the paper and flatten it right into a circle. Place one other piece of paper over it, and utilizing a rolling pin, roll out the dough till it’s about 1/2 cm thick (1/8″in). Utilizing the rim of a glass, lower circles within the dough. Place a mound of filling on the circles, about one tablespoon or so. Now repeat the operation with the remaining kibbeh dough, chopping circles. Now cowl the circles with the filling with the opposite circles, urgent throughout the rim to ensure the kibbeh sajeeyyeh are tightly closed.
- Switch every kibbeh onto a greased cookie sheet. Preheat the oven to 350F (180C) and brush every kibbeh with a beneficiant quantity of olive oil. Bake for about 10 minutes till shiny and stiff. Serve immediately with the sauce, or cool and retailer in a container within the fridge.
- To make the sauce: combine the garlic paste and tahini (if utilizing) with the yogurt and serve on the facet.
Recipe Notes
The spices I take advantage of are my private choice; my grandmother and all cooks of her era solely used salt, black pepper and allspice and cinnamon. Then got here the seven-spice devotees. Use no matter your style buds require.
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