The key to a successful kibbeh is fresh meat, slaughtered the day of or the day before. Get to know your butcher, he will take good care of you.
Ingredients
- 250g beef top round, ground
- 1 small onion
- 8 mint leaves
- 10 basil leaves
- 1/2 tbs marjoram
- 1/2 tbs dried rose petal
- 1/2 tbs cumin
- 1 tsp salt box
- 1 tsp black pepper
- 3 tbs walnut, chopped
- 3 tbs red bulgur, rinsed and soaked in 2 tbs water for 10 minutes
- 3-4 cubes ice
- 1 1/2 tbs red pepper paste
- Aleppo pepper (optional)
Instructions
- I like to grind my own meat, but you can have your butcher grind your meat for you freshly. To put your mind at ease of any bacteria, flatten your meat in a Ziploc bag and keep it in the freezer for 30 minutes before you start working with it.
- In a food processor place 1 onion, walnuts, herbs and spices and process until fine making sure to push from the sides. Add the soaked bulgur and continue processing.
- Take the meat out of the freezer and break it inside the food processor. Pulse until the meat is combined with herb mixture add 3-4 cubes of ice cubes to help in breaking down the meat.
- Once the mixture comes together and it’s smooth drizzle with a teaspoon of oil and work it by hand making sure there’s no lumps.
- Add the pepper paste and continue mixing by hand.
- Spread in a plate, make your preferred design top with fresh mint, walnuts and lots of olive oil.
- Kibeh is better eaten within 2 days so the meat doesn’t spoil.