The Ultimate Lebanese Kibbeh: A Master Dough for All Shapes
The Multifaceted Appeal of Kibbeh
Kibbeh stands as a testament to the depth and diversity of Lebanese culinary tradition, renowned not only for its rich taste profile but also for its remarkable flexibility in preparation. Central to the various incarnations of this dish is the masterful Kibbeh dough, a foundational recipe that showcases the dish's broad appeal and adaptability. This dough serves as the cornerstone for a myriad of Kibbeh variations, from the savoury baked versions that warm the soul, to the enticing char of BBQ favourites, and the undeniable allure of golden fried Kibbeh Oras. It's this very versatility that positions the Kibbeh dough as a key to unlocking culinary creativity and excellence.
The Celebratory Versatility of Kibbeh Oras
Kibbeh's charm lies not just in its flavours but in its unique ability to unite people, echoing the rich heritage and the warm, communal ethos of Lebanese culture. More than a culinary delight, it's a bridge between traditions, making it an unparalleled choice for gatherings, celebrations, and everyday meals alike. Its adaptability is unmatched, allowing it to seamlessly transition from a sumptuous main dish to a delightful appetiser or a casual finger food option for social events. In this journey of culinary exploration, we spotlight the ultimate Kibbeh Oras recipe, a variant that effortlessly elevates any dining experience, whether it's gracing an elegant dinner table or being shared as a heartwarming appetiser among friends and family.
This ultimate Kibbeh dough recipe is designed to be the perfect base for any Kibbeh variant, making it a versatile choice for all occasions. Whether served with a side of hummus or baba ghanouj dip and salad, Kibbeh Oras is an ideal dish for gatherings, offering a complete culinary experience that can be enjoyed as a main meal or as appetizers and finger foods at parties. Embrace this culinary journey and share the joy and heritage of Lebanese Kibbeh with every bite.
- 1 kilogram Lean meat (Habra nayeh)
- 1 kilogram Brown bulgur ( cracked wheat) (fine)
- 1 Large onion
- 1 handful of fresh basil leaves (optional)
- 1 tablespoon salt (adjust to taste)
- 3 teaspoons kibbeh spices (kamouneh kibbeh) (if kibbeh spices unavailable you can substitue with 2 tsp of ground cumin and 1 tsp of 7 spices)
- 1 tablespoon red capsicum paste (optional)
- 1 liter cooking oil (to fry the kibbeh)
- 1 kilogram minced meat (lamb)
- 2 onions (finely chopped)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon pimento ground (adjust to taste)
- ½ teaspoons black pepper (ground)
- ½ teaspoons cinnamon (ground)
- 1 tablespoon ghee or oil (to cook the meat and onion)
- 1 cup fried almond or pine nuts (optional)
- For the Kibbeh Dough:
- Begin by soaking the cracked wheat in water for approximately 10 minutes. After soaking, rinse thoroughly and squeeze out any excess water.
- Combine the bulgur and lean meat, grinding them together. Add the onions and basil during the grinding process to ensure a uniformly mixed dough.
- Season the mixture with salt and your chosen spices, adding the optional red capsicum paste for an extra flavor dimension.
- For the best results, let the dough rest overnight in the refrigerator to allow the flavors to fully develop. However, if you're pressed for time, the dough is also ready to use immediately.
- For the Meat Filling:
- In a pot, heat ghee or oil and cook the onions until soft.
- Add the minced meat to the onions, breaking it apart and cooking until the mixture is fully combined and the onions are translucent.
- Incorporate the salt and Lebanese 7 spices. Turn off the heat and mix in the fried almonds, if using. Let the mixture cool before filling the Kibbeh.
- Shaping and Cooking
- Take the Kibbeh dough and shape it into small balls, around 40g each, to ensure uniform size.
- Hollow out each ball, stuff with the meat filling, and carefully seal. Shape into the traditional pointed Kibbeh form or any shape you prefer.
- These can be fried, baked, or grilled according to your preference. For frying, heat oil to 180 degrees Celsius and fry until golden. If freezing, lay them flat on a tray before transferring to ziplock bags for storage.
