Servings : Makes 20-25
This is an arabic kabab-like dish. The outer coating of the kabab is a combination of finely minced meat that is mixed with bulgur, and sandwiched in the center is a yummy cooked mince and onion spicy filling. So you bite into a shami-textured kabab and get a lovely samosa-like filling in the middle. Love these delightful kababs with their surprise centres!
Ingredients for Outer Coating
- 500gm superfine ground beef
- 1/2 cup burgul (finely crushed wheat)
- 1 chopped onion
- 2 green chillies, chopped
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 2 tbsp. chopped coriander leaves
- 2-3 tsp. salt (or to taste)
For the Stuffing
For this, I used my trusty keema recipe (some people add roasted pine-nuts for added flavor, you can add them in the end if you want), here is the link for the Keema.
For the Kibbeh outer kabab
Rinse the burgul in water, then soak for about 1 hour. Pour out all the water, the bulgur has to be dry without any extra water. In a food processor, grind the burgul until it becomes like a paste, then add the meat into it and grind until well combined.
Remove into a bowl. Next in the food processor blend the onion, green chili and coriander until smooth, again don’t add any water, then place in the bowl with the burgul and meat. Add all the seasonings and salt and knead the until well combined for about 3 minutes. Refrigerate for half an hour to make it easier to shape the kababs.
In the meantime cook the keema that will be stuffed in the kibbeh using the link given above. Let this keema cool completely. Next you can start to shape the kibbeh by taking a small ball of the kibbeh (raw) mixture, form it into a round pot-shape, add some cooked keema in the center and then seal them properly so that the raw mixture is covering the cooked one. You can make the shape round or like a football/rugby ball.
Fry them in medium hot oil until golden brown. Serve kibbeh with salad or any dip or chutney.