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Kibbeh Hamouda
A delightful variation of kibbeh, where bulgur and finely ground meat are formed into small, savory balls, then simmered in a rich, spiced tomato sauce. This dish offers a comforting and flavorful taste of Jordanian home cooking.
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- 2 cups Fine bulgur wheat
- 500 g Lean ground lamb or beef
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 3 tbsp Tomato paste
- 800 g Canned crushed tomatoes
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil or olive oil
- 2 cups Water or broth
- 0.25 cup Fresh parsley(chopped, for garnish)
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- 1
Rinse the bulgur wheat and let it soak in cold water for 15-20 minutes, then drain thoroughly and squeeze out excess water.
- 2
In a large bowl, combine the drained bulgur, ground meat, finely chopped onion, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough.
- 3
Shape the kibbeh mixture into small, bite-sized balls. You can make a small indentation in each ball if desired, but it's not essential for this recipe.
- 4
In a large pot or Dutch oven, heat the oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Stir in the tomato paste and cook for another minute, stirring constantly.
- 6
Add the crushed tomatoes and water or broth. Bring the sauce to a simmer, then season with salt and pepper to taste.
- 7
Gently add the kibbeh balls to the simmering tomato sauce. Ensure they are mostly submerged.
- 8
Cover the pot and let the kibbeh simmer in the sauce for 30-40 minutes, or until the kibbeh balls are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- 9
Serve the Kibbeh Hamouda hot, garnished with fresh chopped parsley. It is traditionally served with rice or bread.
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- âEnsure the bulgur is well-drained to prevent the kibbeh from becoming mushy.
- âAdjust the spices to your preference. Some variations include a pinch of nutmeg.
- âIf the tomato sauce becomes too thick, add a little more water or broth.
- âFor a richer flavor, you can use beef broth instead of water.
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- Add a pinch of chili flakes to the tomato sauce for a bit of heat.
- Incorporate finely chopped mint into the kibbeh mixture for a fresh twist.
- Serve with a side of plain yogurt or a tahini sauce.