Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, kibbe – lebanese hamburger steaks. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Kibbe – Lebanese Hamburger Steaks. This is a recipe that my American-born Lebanese mother-in-law taught me. You can easily make this at home. If you don't have a food processor, finely chop the onions.
Kibbe – Lebanese Hamburger Steaks is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Kibbe – Lebanese Hamburger Steaks is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have kibbe – lebanese hamburger steaks using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kibbe – Lebanese Hamburger Steaks:
- Make ready 450 grams Ground beef or lamb
- Make ready 120 ml Cracked wheat
- Take 1 tbsp Onion
- Make ready 1/2 tsp Cinnamon
- Prepare 1/2 tsp Allspice
- Take 1/4 tsp Salt and pepper
- Get 1 Frying oil
- Prepare 1 Walnuts, pine nuts, or other nuts
Once the bulgur wheat is done soaking use your hands to squeeze the water out of the cracked wheat and place in a stand mixer or bowl. My taste buds gave Kibbe Nayyeh another chance and it won, big time! I see it today as such a creative and carefully crafted gourmet dish that is part and parcel of a full fledged Lebanese Mezza. Kibbe Nayyeh stands for "raw Kibbe", Kibbe being the patties made from ground meat, burghul (cracked weat) and spices.
Steps to make Kibbe – Lebanese Hamburger Steaks:
- Rinse the cracked wheat with water, then soak in the water for a bit.
- Chop up the onions in a food processor until it's almost like a paste.
- Put the ground meat the onions from Step 2, strained cracked wheat from Step 1, and the spices in a bowl and mix well as though making hamburger steak.
- Put a bit of the mixture from Step 3 on a plate and cook in the microwave to taste-test. Adjust the spices, salt, and pepper as needed.
- Shape the filling into small patties with wet hands. At this time, my mother-in-law usually stuffs the meat with nuts (such as walnuts).
- Put a good amount of oil in a frying pan and heat over medium heat. Once warm, add some patties from Step 5 and pan-fry while turning over often.
I see it today as such a creative and carefully crafted gourmet dish that is part and parcel of a full fledged Lebanese Mezza. Kibbe Nayyeh stands for "raw Kibbe", Kibbe being the patties made from ground meat, burghul (cracked weat) and spices. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. It is very popular in the eastern parts of the Mediterranean. The most popular form is this one, a hearty croquette.
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