Kibbeh stuffed with spiced meat: Learn how to prepare the classic Arabic kibbeh

Kibbeh is one of those recipes that has been passed down through generations and is still irresistible. The well-seasoned dough made from wheat and meat has an aromatic filling that, when fried, takes on a crispy outside and soft inside. Perfect for serving as a snack, main dish or on special occasions.

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In addition to being delicious, they’re versatile: you can bake them instead of frying them, prepare a vegetarian version, or adjust the seasoning to your taste.

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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.

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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.

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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.

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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation

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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.

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Naturally, the first attempts are not perfect. Cooking is a learning process

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See how to do it:

ingredients

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• 500 grams of wheat for kibbeh
• 1 kilo lean minced beef
• 1 chopped onion
• 10 mint leaves, chopped
• Syrian pepper as desired
• Salt as desired
• Black pepper as desired

Filling

• 3 tablespoons olive oil
• 1 tablespoon oil
• 500 grams of lean minced beef
• 1 chopped onion
• 2 cloves of garlic, minced
• 2 tomatoes, skinned and seeded, chopped
• Salt as desired

Preparation method

Filling

1. Heat olive oil in a frying pan.
2. Fry the meat until it becomes golden and soft.
3. Add onions, garlic and tomatoes.
4. Season with salt and cook until the filling dries out slightly.
5. Set it aside and let it cool.

Mass and assembly

1. Wash the wheat and soak it in warm water for 30 minutes.
2. Drain it and squeeze it well with your hands to remove excess water.
3. In a large bowl, mix wheat, meat, onions, mint and spices.
4. Knead well until you get a homogeneous and firm dough.
5. Take small portions, open them in your palm and place the filling in the middle.
6. Close to traditional kibbeh shape, to lengthen the ends.

Frying

1. Heat enough oil for immersion.
2. Fry a few at a time until golden and crispy.
3. Remove and let drain on a paper towel.