🧂 食材
- 2 cups Fine bulgur
- 1 lb Lean ground lamb or beef
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 4 cups Plain yogurt
- 3 tbsp Cornstarch or flour
- 4 cloves Garlic(minced)
- 1/2 cup Pine nuts(for garnish, toasted)
- 2 tbsp Olive oil(for sautéing onions)
👨🍳 步驟
- 1
Rinse bulgur and let it soak in cold water for 30 minutes. Squeeze out excess water.
💡 專業提示: Ensure bulgur is well-drained to prevent a mushy kibbeh. - 2
Sauté finely chopped onion in olive oil until softened. Let cool.
⏱️ 5 minutes - 3
In a large bowl, combine drained bulgur, ground meat, sautéed onion, allspice, cinnamon, salt, and pepper. Knead until well combined and paste-like.
💡 專業提示: The mixture should be smooth and hold its shape. - 4
Form the kibbeh mixture into small, oval-shaped dumplings. Make a small indentation in the center of each dumpling.
- 5
In a large pot, whisk together yogurt, cornstarch (or flour), and a little cold water until smooth. Add minced garlic and bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens.
💡 專業提示: Whisking constantly prevents the yogurt from curdling. - 6
Carefully add the kibbeh dumplings to the simmering yogurt sauce. Reduce heat to low, cover, and cook for 45-60 minutes, or until kibbeh is cooked through.
⏱️ 60 minutes💡 專業提示: Avoid boiling the yogurt sauce vigorously. - 7
Serve hot, garnished with toasted pine nuts, alongside vermicelli rice or plain rice.
💡 專業提示
- ✓For a smoother kibbeh dough, you can process the bulgur and meat in a food processor.
- ✓If the yogurt sauce is too thick, thin it with a little hot water.
- ✓Kibbeh can be frozen before cooking in the yogurt sauce.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a pinch of nutmeg to the kibbeh mixture.
- Serve with a side of fresh mint salad.