Kibbi
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Kibbi, Kubbi, Kibbeh, Kibbe

There are different spellings, but it's the same dish.

 
2 cups of bulgar wheat, medium coarse. You don't want the wheat to be too fine.
1.5 - 2 pounds of double ground, extra lean, beef. (We use top round steak and grind it ourselves at home, so we know the fat has been removed.)
salt to taste

 

1. Mix the meat and wheat, then let it rest in the refrigerator for 20 minutes, adding a little water occasionally to keep the mixture moist.

2. Every 20 minutes of so, knead the mixture, adding salt and water as needed, then let it rest again. Repeat as needed.

3. Once the wheat has softened, maybe after an hour or so, shape into footballs and serve with onion and olive oil.

or, if you want to bake it

1. Make a mixture consisting of a couple scrambled eggs, chopped onion, pine nuts, and maybe some parsley or a little mint.

2. Place a layer of kibbi meat in the bottom of a baking dish.

3. Place the egg mixture over the meat layer and spread evenly.

4. Add another layer of the meat mixture.

5. Cut the meat mixture into diamonds or squares, then brush with oilive oil.

6. Bake uncovered at 350 degrees until golden brown.

 
kibbi-baked
 
kibbi-raw

 

Submit questions and comments to:

Jaime El Sabio