To Aleppo With Love – Kibbeh Naiyeh Bi-Zeit Az-Zeitoun

March 7th, 2015

Dimah - http://www.orangeblossomwater.net - Kibbeh Naiyeh Bez-Zeit 099c.

Kibbeh Naiyeh means raw kibbeh, it consists of minced raw meat mixed with bulgur and spices. Kibbeh Naiyeh Bi-Zeit Az-Zeitoun means raw kibbeh with olive oil and doesn’t have meat. It is a creation belongs to Aleppo city, served as appetizer. It is made with bulgur, tomato paste, red pepper paste, spices, onion sauteed with olive oil, and nuts.

Let’s make Kibbeh Naiyeh Be-Zeit Az-Zeitoun:

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1, 2, 3, 4, 5, 6, 7, 8. Prepare fine white bulgur wheat, and rinse it in several changes of water.

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9, 10, 11, 12. Add 1/2 cup water to bulgur, and set aside to soak for 3o minutes.

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13, 14. After 30 minutes, add tomato paste to bulgur.

15, 16. Add dibs al-fleifleh al-halabiyeh (red pepper paste) to bulgur.

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17. Add cumin to bulgur.

18. Add al-bhar al-halabi (bhar al-daqqah al-halabi) to bulgur.

19, 20. Add salt to bulgur.

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21, 22, 23, 24. Mix all the ingredients with your hands until combined.

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25. Attach the medium holed plate to the meat grinder.

26, 27, 28, 29. Grind the bulgur mixture.

30, 31, 32. Knead the ground mixture with your hands.

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33, 34, 35, 36. Take the kneaded mixture and grind it for the second time.

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37, 38. Again, knead the ground mixture with your hands.

39, 40, 41, 42, 43, 44. Take the kneaded mixture and grind it for the third time.

So if you follow the steps from the beginning, grinding of bulgur mixture is done three times.

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45, 46. Take the ground mixture and knead with your hands until well combined.

47, 48. Set the dough aside.

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49, 50. Finely chop onion.

51. Put olive oil in a pan.

52. Add chopped onion to olive oil and turn on heat.

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53. Saute onion until transparent.

54, 55, 56. Add sauteed onion with the olive oil to the dough.

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57. Use the same pan you used to saute the onion, it should still has traces of olive oil, so use it to toast pine nuts.

58, 59. Add toasted pine nuts to the dough.

60. Add chopped walnuts to the dough.

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61, 62, 63, 64. Knead the dough until all the ingredients are well combined.

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65, 66, 67, 68. Divide the dough into balls each equals to 20 g.

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70, 71, 72, 73, 74. Take the ball and shape it as you see in the pictures.

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73, 74, 75, 76. Ready to serve.

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77. Drizzle with olive oil and serve.

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Kibbeh Naiyeh Bi-Zeit Az-Zeitoun

From: l2ma.com / Servings: 5 People
PDF Text Only / Print With Images

1 cup fine white bulgur wheat

1/2 cup water, for soaking bulgur

2 1/2 tsp tomato paste

1 tbsp dibs al-fleifleh al-halabiyeh
(red pepper paste)

1/2 tsp cumin

1/4 tsp al-bhar al-halabi

1 tsp salt

1/4 cup finely chopped onion

1/4 cup olive oil

1/8 cup pine nuts, toasted

1/3 cup chopped walnuts,
(small chopped)

Olive oil, to drizzle

Prepare fine white bulgur wheat.

Add 1/2 cup water to bulgur, and set aside to soak for 30 minutes.

After 30 minutes, add tomato paste to bulgur.

Add dibs al-fleifleh al-halabiyeh (red pepper paste) to bulgur.

Add cumin to bulgur.

Add al-bhar al-halabi (bhar al-Daqqah al-halabi) to bulgur.

Add salt to bulgur.

Mix all the ingredients until combined.

Attach the medium holed plate to the meat grinder.

Grind the bulgur mixture.

Knead the ground mixture with your hands.

Take the kneaded mixture and grind it for the second time.

Again, knead the ground mixture with your hands.

Take the kneaded mixture and grind it for the third time.

So if you follow the steps from the beginning, grinding of bulgur mixture is done three times.

Take the ground mixture and knead it with your hands until well combined.

Set the dough aside.

Finely chop onion.

Put olive oil in a pan.

Add chopped onion to olive oil and turn on heat.

Saute onion until transparent.

Add sauteed onion with the olive oil to the dough.

Use the same pan you used to saute the onion, it should still has traces of olive oil, so use it to toast pine nuts.

Add toasted pine nuts to the dough.

Add chopped walnuts to the dough.

Knead the dough until all the ingredients are well combined.

Divide the dough into balls each equals to 20 g.

Take the ball and shape it as you see in the pictures.

Drizzle with olive oil and serve.

Notes and Tips

Here is a photo of Dibs Al-Fleifleh Al-Halabiyeh, and click here to know more about it.

Click here for the recipe of Al-Bhar Al-Halabi.

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4 Responses to “To Aleppo With Love – Kibbeh Naiyeh Bi-Zeit Az-Zeitoun”

  1. SPM says:

    It looks perfect, great job ya salam

  2. لارامينا says:

    روعة وع التجريب بإذن الله خصوصا مافيها لحمة لأن اللي بلحمة لحد اليوم وأنا رافضتها عقلياً ونفسياً ، لعدم الثقة في نوعية اللحم الموجودة عندنا ، ولأني مش مجربة آكل لحم نيء بحياتي ، بس ماعندي مانع مستقبلاً لو ذقتها من أهلها الأصليين ، أكيد رح تكون حلوة …

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