Kibbeh

Kibbeh

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Gustavo loves cooking! His mum Luna and his grandad Elias have passed on the passion, along with lots of delicious Middle Eastern family recipes. Elias and Luna have used yummy simple food to bring family together and keep Jewish beliefs and rituals strong throughout generations. I’m sure Gustavo will do the same!

Ingredients

Quantity Ingredient
1 1/2 cups fine burghul
500g minced meat
1 onion, chopped
1/4 teaspoon syrian pepper
2 cups mint leaves
olive oil, for drizzling

Stuffing

Quantity Ingredient
1/3 cup olive oil
1/2 cup walnuts
2 onions, diced
500g minced meat
1/4 teaspoon syrian pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac
3 tablespoons parsley, chopped

Method

  1. Place the burghul in a bowl, cover with boiling water and leave to stand for 20 minutes, or until softened. Drain the burghul in a sieve, pressing the water out with the back of a spoon.
  2. Put the minced meat, burghul, onion, Syrian pepper and mint leaves in a food processor and season with sea salt and freshly ground black pepper. Process for 30 seconds, then stir the mixture with a spoon, scraping down the sides of the bowl. Process again until the mixture is well blended.
  3. Divide the mixture into two batches and refrigerate while making the stuffing.
  4. Preheat the oven to 200°C.
  5. To make the stuffing, heat 1 tablespoon of the oil in a frying pan over low heat and fry the walnuts for 10 minutes, or until golden brown. Remove to a plate.
  6. Heat the remaining oil over low heat and sauté the onions for 5 minutes, or until soft and golden. Add the minced meat and cook, stirring often, until it is brown and all the liquid has evaporated. Stir in the spices, parsley and walnuts and season to taste with sea salt.
  7. To assemble the dish, spread half the burghul mixture into a 20 x 20 cm baking dish, in a layer at least 1 cm thick. Spread all the stuffing over the top, then top with the remaining burghul mixture. Use a knife to mark the kibbeh into squares, then drizzle with olive oil and bake for 30–40 minutes.
Tags:
Jewish
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