Servings : Makes 20-25
This is an arabic kabab-like dish. The outer coating of the kabab is a combination of finely minced meat that is mixed with bulgur, and sandwiched in the center is a yummy cooked mince and onion spicy filling. So you bite into a shami-textured kabab and get a lovely samosa-like filling in the middle. Love these delightful kababs with their surprise centres!
Ingredients for Outer Coating
- 500gm superfine ground beef
- 1/2 cup burgul (finely crushed wheat)
- 1 chopped onion
- 2 green chillies, chopped
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 2 tbsp. chopped coriander leaves
- 2-3 tsp. salt (or to taste)
Instructions
For the Stuffing
For this, I used my trusty keema recipe (some people add roasted pine-nuts for added flavor, you can add them in the end if you want), here is the link for the Keema.
For the Kibbeh outer kabab
Rinse the burgul in water, then soak for about 1 hour. Pour out all the water, the bulgur has to be dry without any extra water. In a food processor, grind the burgul until it becomes like a paste, then add the meat into it and grind until well combined.
Remove into a bowl. Next in the food processor blend the onion, green chili and coriander until smooth, again don’t add any water, then place in the bowl with the burgul and meat. Add all the seasonings and salt and knead the until well combined for about 3 minutes. Refrigerate for half an hour to make it easier to shape the kababs.
In the meantime cook the keema that will be stuffed in the kibbeh using the link given above. Let this keema cool completely. Next you can start to shape the kibbeh by taking a small ball of the kibbeh (raw) mixture, form it into a round pot-shape, add some cooked keema in the center and then seal them properly so that the raw mixture is covering the cooked one. You can make the shape round or like a football/rugby ball.
Fry them in medium hot oil until golden brown. Serve kibbeh with salad or any dip or chutney.
Enjoy! 🙂
Have you tried baking these instead of frying? If so how did they come out? If not, would you suggest any adjustments to make them suitable for oven baking?
Hi, yes I have baked these and they turn out fine too. Not as moist as the fried ones, but definitely a healthier option.
Assalamalaykum fauzia Ramadhan kareem 2 u. Can we store these in the freezer a day earlier and fry them the next day
W/Salaam, Ramadhan Kareem! Yes that is fine.
mashallah i love kibbeh. jazakallah for posting. i have been half boiling the shurba wheat to get the burgul kind but now that you said burgul is finely grinded wheat then i will try getting the wheat finely grinded in the mill! thanks alot sister.
the link is broken can you
the link is broken can you please update?
Fixed! 🙂
Fixed! 🙂
Asalamualaikum sister this is
Asalamualaikum sister this is the kebab recipe I was talking about remember I was telling you about KT shop kebab this is it allhumdullilah =) made my day jazakhallah khairan I’m making this now in sha Allah mmmm xxx