Kibbeh Meatballs Kibbeh 'Rass Recipe by Cook Lebanese
Kibbeh meatballs - kibbeh 'rass Cooking Instructions 90 minutes 1 To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside. 2 Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible. 3 To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds. 4 Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min. 5 Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. 6 Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray. 7 In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. 8 Serve hot or at room temperature. 1 To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside. 1 To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside. 2 Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible. 2 Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible. 3 To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds. 3 To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds. 4 Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min. 4 Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min. 5 Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. 5 Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. 6 Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray. 6 Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray. 7 In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. 7 In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. 8 Serve hot or at room temperature. 8 Serve hot or at room temperature. 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