Orange Blossom Water

Kibbeh is very popular in Syria, there are many types and shapes of Kibbeh such as fried kibbeh, grilled kibbeh, kibbeh cooked in yogurt sauce and others. Kibbeh Maqliyeh means fried kibbeh.

I said in previous post that Yalanji is very important in celebrations as an appetizer, also Kibbeh should be part of the appetizers in celebrations. Always table should contain Yalanji and Kibbeh, and they are so delicious when eaten together.

If you are going to make kibbeh for your family, you can serve it as a main course, with different salads such as:

Salad No.1: tomato, lettuce,mint, lemon, olive oil, and salt.

Salad No.2: tomato, cucumber, flat parsley, mint, onion, lemon, olive oil and salt.

Salad No.3: cabbage, tomato,lemon, olive oil and salt.

Salad No.4: cabbage, garlic, dried mint, ground sweet paprika, lemon, olive oil and salt.

or you can drink yogurt (Ayran) with kibbeh.

Let’s make Kibbeh Maqliyeh:

Dough

1. Prepare fine bulgur wheat, rinse it in several changes of water, then squeeze out all water completely, then add to it ground sweet paprika and salt, and set aside in the fridge for about two hours.

2. After two hours, attach the fine holed plate to the meat grinder.

3. To the grinder, add bulgur, and onion quarters, and grind.

4. To the ground mixture of bulgur and onion, add ground meat, then grind the mixture of bulgur, onion and ground meat.

5, 6. Knead the dough with your hand.

7. Keep kneading (you can add water until you feel you can shape the dough).

8. Set the dough aside in the refrigerator covered with damp cloth.

Filling

9. Heat 2 tbsp ghee.

10. Add meat to ghee.

11. Finely chop onion using knife (don’t use food processor).

12. Add salt to onion, rinse with water and strain.

13. Heat 1 tbsp ghee for onion.

14. Saute onion until transparent.

15. Add onion to meat.

16. Heat 1 tbsp ghee, add pine nuts until brown in color, remove then drain on paper towel.

17. Add chopped walnuts to same ghee of step 16 and do the same.

18. Add nuts to meat, add salt and pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding nuts, when you cook meat, there’s water comes from it, but this water during cooking evaporates, so once this happen and the meat is completely cooked and not water remains you can add nuts).

19. Meat is ready.

20. Dough is ready, it is time to shape Kibbeh. (Tip always keep with you a bowl of water with some salt dissolved in to wet your hands while shaping Kibbeh).

21. Above: two pictures of shaping steps, this final shape is called Saiyah (Sai-yah). Always keep wet cloth covers the finished Saiyah.

22. Above: two pictures of shaping steps, the final shape is called Aqras (Aq-ra-s). Always keep wet cloth covers the finished Aqras.

23. Everything is ready, you can see the wet cloth.

24. Deep fry, we use a mixture of olive oil and corn oil for frying.

25. Serve hot with salad or Laban Ayran (yogurt drink).

Above: This is Saiyah.

Above: This is Aqras.

Kibbeh Maqliyeh

From: Family Recipe / Servings: 5 - 6 People
PDF Text Only / Print With Images

Dough 500 g fine white bulgur wheat 1 tsp ground sweet paprika 3 tsp salt 1 medium red onion, cut into quarters 250 g fat free medium ground lamb meat Lightly salted water Filling 2 tbsp ghee, for meat 500 g fat free ground lamb meat 1 large yellow onion, finely chopped 1 tbsp ghee, for onion 1 tbsp ghee, for nuts Nuts (pine nuts and chopped walnuts) Salt Black pepper Frying A mixture of olive oil and corn oil To Serve Salad Laban Ayran (yogurt drink)

Dough Prepare fine bulgur wheat, rinse it in several changes of water, then squeeze out all water completely, then add to it ground sweet paprika and salt, and set aside for about two hours. After two hours, attach the fine holed plate to the meat grinder. To the grinder, add bulgur, and onion quarters, and grind. To the ground mixture of bulgur and onion, add ground meat, grind the mixture of bulgur, onion and ground meat. Knead the dough with your hand. Keep kneading (you can add water until you feel you can shape the dough). Set the dough aside in the refrigerator covered with damp cloth. Filling Heat 2 tbsp ghee. Add meat to ghee. Finely chop onion using knife (don’t use food processor). Add salt to onion, rinse with water and strain Heat 1 tbsp ghee for onion. Saute onion until transparent. Add onion to meat. Heat 1 tbsp ghee, add pine nuts until brown in color, remove then drain on paper towel. Add chopped walnuts to same ghee of step 16 and do the same. Add nuts to meat, add salt and pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding nuts, when you cook meat, there’s water comes from it, but this water during cooking evaporates, so once this happen and the meat is completely cooked and not water remains you can add nuts). Meat is ready. Dough is ready, it is time to shape Kibbeh.(Tip always keep with you a bowl of water with some salt dissolved in to wet your hands while shaping Kibbeh). The first shape is called Saiyah (Sai-yah). Always keep wet cloth covers the finished Saiyah. The second shape is called Aqras (Aq-ra-s). Always keep wet cloth covers the finished Aqras. Everything is ready, you can see the wet cloth. Deep fry, we use a mixture of olive oil and corn oil for frying. Serve hot with salad or Laban Ayran (yogurt drink).

This entry was posted on Thursday, March 5th, 2009 at 11:24 PM and is filed under Syrian Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.