This recipe makes 214 small meat kibbehs. Prepare the stuffing a day before and stuff the next day. Place them in Tupperware, cover each level with wax paper or nylon sheet, at the end cover again with wax paper before putting the lid and freeze for later use either as an appetizer or prepare Armenian popular delicious Kufteli Yakhni.(Stuffed Kibbeh cooked in yogurt meat broth).
Fry kebbehs directly from freezer to hot vegetable oil, keep them aside covered until serving time.
I prefere frying kebbehs few hours ahead of time.Before serving, I arrange them in baking sheet, cover well with aluminium foil and reheat them in preheated oven at 375 degrees F. for 10 minutes or until very hot. Enjoy they’re delicious.
Ingredients:
Kibbeh meat dough:
2 kg. Beef meat processed very finely
8 cups of dark red fine burgul
2 medium onions finely chopped
2 tablespoons coarse sea salt
1 teaspoon black pepper
2 teaspoons hot red pepper paste
1 cup cold water
Ingredients:
Meat stuffing:
2 kg. leanest ground beef meat
8 medium onions finely chopped
1/2 cup unsalted butter
1/2 cup pine nuts ( in this recipe I didn’t use)
2 teaspoons all spice
2 teaspoons coarse sea salt
1 teaspoon black pepper
1- 1/2 cups water
Preparation Stuffing:
In a pan add lean ground meat with 1 -1/2 cups of water, cook at medium-high heat until all water evaporates,then add butter,chopped onions ,spices , and cook and saute’ for five minute ,keep aside to cool .Refrigerate overnight.
Preparation for meat kibbeh dough:
1.Wash the burgul once and drain.
2.In container of hand blender,add 2 onions ,1 cup water, spices and salt mix few seconds until the onions chopped finely, add to drained burgul.
Knead the burgul with onion water solution for 2 minutes.
3.Start adding processed meat ,to the burgul (kebbeh dough) by dividing into three parts,dipping hands into water and kneading into kibbeh dough,which is sticky and workable.
Preparation:
Stuffing the kibbehs:
1.Divide the kibbeh dough into small walnut-size pieces.
2.Take each piece make round ball shape,make a whole in the middle.Dip hands in water enlarge the hole with the fingers.Fill with the ground meat stuffing .Bring together the sides and shape into long,sharp-edged kibbehs.
3.Place them in Tupperware, cover each level with wax paper or nylon sheet, at the end cover again with wax paper before putting the lid and freeze for later use.Or if you want to use it the same day,keep in fridge covered 1-2 hours .
Preparation :
Frying kebbehs:
1.Heat oil in a deep frying pan,add few stuffed kebbehs and fry until golden and crispy.place them in a paper towel covered dish .
2.Arrange in a nice plate and serve hot.
