Kibbeh Meqliyeh

March 5th, 2009

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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 Meqliyeh 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 Meqliyeh:

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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.

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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.

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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.

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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.

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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).

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

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

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

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

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

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Above: This is Saiyah.

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Above: This is Aqras.

Kibbeh Meqliyeh

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).

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13 Responses to “Kibbeh Meqliyeh”

  1. Chanel says:

    Fantastic step by step instructions – I bet even my meat-eating hubby will love them

  2. Rosa says:

    Wonderful! I love Middle Eastern food. I still have to try making my own Kibbeh…

    Cheers,

    Rosa

  3. I’ve got to try one of your Syrian recipes! I love Middle Eastern food!

  4. Fabulous! These look so delicious! I’m going to give this a try sometime. They are almost like a little street food snack I had in Brazil called coxina and kibe. Different flavors and spices but made with beef and chicken. Mouthwatering!

  5. pepsakoy says:

    I’m very tempted ! They looks delicious and I love the cuisine..ohh seems complicated to amateur cook like me though !

  6. Dimah says:

    Chanel: Thanks, hope you will try it.

    Rosa: Thanks, let me know when you try it out!

    Jessica: Thank you, when you try one of Syrian recipes, do let me know.

    lisa: Thank you, this is the traditional and original way of making kibbeh in Syria.
    In other countries like Lebanon they add spices.
    I’ll be glad if you give Kibbeh a try!

    pepsakoy: Thanks for visiting!

  7. gaga says:

    I’ve never had these before but they look yummy!

  8. Dimah says:

    gaga: Thanks for stopping by!

  9. Jude says:

    I love ordering this. So good when still piping hot in the center. I’ve never thought of making this so thanks for the wonderful recipe!

  10. Dimah says:

    Jude: Thanks! Great to hear from you again!

  11. simplyheaven says:

    Hello Dimah!
    Your food looks amazing! Beautiful blog.
    God Bless!!

  12. Dimah says:

    simplyheaven: Thanks! it’s great to have you on my blog!

  13. Ghada says:

    Hi Dima. Tx a lot for the recipe. Always great job! :)
    I followed the recipe of kibbeh akrass with only putting dried vegetables mix in the filling..try it it’s always gd with fillings but my problem was that after frying they increased in volume and most filling were out(fallasho in arabic). I fried them at high temperature.
    What did i do wrong?

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