Recipe for Kibbeh by Chef Nihal Elwan

Chef Nihal Elwan, Founder and CEO of Tayybeh Foods, shared with us this delicious recipe for Kibbeh, the most popular and venerated Syrian dish. Kibbeh holds a special place in Middle Eastern culture, often served on special occasions and family gatherings. It’s also a dish that many people have fond childhood memories of, as it’s often made by grandparents or parents and passed down through generations. The process of shaping and preparing kibbeh can be a nostalgic experience, bringing back memories of family and delicious meals. This incredible culinary creation consists of a crunchy shell made of beef and bulgur wheat and a filling made with beef, nuts and aromatic spices.

Kibbeh

Kibbeh

Ingredients:

For the outside shell:

  • 1 kg bulgur wheat
  • 1/2 kg extra lean ground beef
  • 10g ground cumin
  • ⁠10g 7 spices
  • ⁠8g black pepper
  • 15g Salt

For the filling:

  • 1kg ground beef
  • ⁠1/2 finely chopped onions
  • ⁠10g 7 spices
  • ⁠Salt and pepper to taste

Directions:

1. Filling preparation: Add the ground beef, chopped onions, 7 spices to a pan with some olive oil, cook on medium heat until the meat changes colour, add salt and pepper then leave until fully cooked.

2. Soak the bulgur wheat in water for about 30 minutes, then drain well.

3. In a large bowl, mix together the soaked bulgur, ground meat, cumin, 7 spices, salt, and pepper until well combined.

4. Knead the mixture for a few minutes until it becomes a smooth dough-like consistency.

5. Take a small portion of the mixture and shape it into a ball or pocket.

6. Fill your pockets with the ground beef filling and close it

7. Heat some oil in a frying pan over medium heat. Cook the kibbeh in batches until browned and cooked through, about 4-5 minutes per side.

8. Serve hot with your favorite dipping sauce or enjoy it with some pita bread and a side salad.

 

About Emilea Semancik 124 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: