Lebanese-style Stuffed Meatballs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, sheer, without fat
- 150 g bulur, soaked
- 1 onion (s), finely chopped
- 2 tablespoon spice mix for kibbeh
For the filling:
- 200 g minced beef
- 1 onion (s), finely chopped
- 100 g pine nuts
- 1 tablespoon sumac
- salt
- 1 teaspoon spice mix (7-spice mix) or pepper
- oil
Print Recipe
Pin Recipe Instructions
- The Kibbeh spice mix consists of finely ground cinnamon, cumin, caraway, allspice, pepper, coriander, cloves and nutmeg.
- Puree the sheer beef with bulgur, onion, spice mixture and a little salt in a food processor.
- For the filling, the minced meat is seared with the onion, pine nuts, sumac and the 7 spice mixture or pepper are added and seasoned with salt. Cook for 10 minutes and then set it aside to cool.
- Now you take some of the pureed meat mixture and form a walnut-sized ball that is carefully hollowed out with your index finger. Some of the filling comes into the opening and is then enclosed in the meat dough. After filling, bring the kibbeh into the traditional oval shape.
- Fry the finished kibbeh in plenty of oil until they have turned a nice brown color.
- Alternatively, you can prepare the kibbeh in a baking dish. Then a layer of meat dough is placed on the greased bottom of the pan, then the filling on top and this is covered with the remaining meat dough.
- Then cut a diamond pattern into the upper layer of meat and drizzle a little oil over it. The whole thing is then baked at 200 ° C for about 30 minutes.
- The dish is also often prepared with lamb.
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