Hey wheat lovers,
I am back fresh to my passion. I am back to add an earthy flavor to my kibbi, BEETS!
Ingredients:
For the Kibbi:
1 1/3 cup burgul (cracked wheat)
2 cup ground beef 10 percent fat
4 medium size cooked beets
Salt
1 tbsp seven spices
1 tsp cumin
1 onion
Vegetable oil
For the Kibbi filling:
1 pound ground beef
1 chopped onion
Salt
1/3 tsp black pepper
1 tsp cinnamon
1/2 cup pine nuts
Olive oil
1 tbsp pomegranate molasses
Preparation:
Wash and soak the burgul for about 10 minutes
In a food processor, grind meat twice (with a pinch of salt) then add burgul
Grind meat and burgul together to form a kibbi dough. Add beets to kibbi dough
Add salt and spices
Remove kibbi dough from the food processor and divide kibbi into two equal portions.
Coat a cooking pot with some olive oil. Saute chopped onions, then add the ground beef. Add salt,black pepper and pomegranate molasses. Add pine nuts at the end of the cooking process.
Heat oven to 375 degrees F
Coat a baking pan with olive oil
Use one portion of the kibbi to form a flat layer on the pan. You can flatten the kibbi by rolling it between two sheets of nylon wraps. (The kibbi should not be more than 1inch thick.)
Evenly, spread the cooked mix of beef and nuts on the kibbi.
Use the second portion of kibbi to form another layer on top of the cooked mix of beef and nuts.
Use your palm with some water to flatten and press the three layers together.
Cut kibbi into squares or diamonds.
Add vegetable oil on top of the kibbi and cover evenly
Bake until golden brown
Serve with salad, taratour (sesame paste) or yoghurt on the side.
Sahtein/ Enjoy
I am back fresh to my passion. I am back to add an earthy flavor to my kibbi, BEETS!
Ingredients:
For the Kibbi:
1 1/3 cup burgul (cracked wheat)
2 cup ground beef 10 percent fat
4 medium size cooked beets
Salt
1 tbsp seven spices
1 tsp cumin
1 onion
Vegetable oil
For the Kibbi filling:
1 pound ground beef
1 chopped onion
Salt
1/3 tsp black pepper
1 tsp cinnamon
1/2 cup pine nuts
Olive oil
1 tbsp pomegranate molasses
Preparation:
Wash and soak the burgul for about 10 minutes
In a food processor, grind meat twice (with a pinch of salt) then add burgul
Grind meat and burgul together to form a kibbi dough. Add beets to kibbi dough
Add salt and spices
Remove kibbi dough from the food processor and divide kibbi into two equal portions.
Coat a cooking pot with some olive oil. Saute chopped onions, then add the ground beef. Add salt,black pepper and pomegranate molasses. Add pine nuts at the end of the cooking process.
Heat oven to 375 degrees F
Coat a baking pan with olive oil
Use one portion of the kibbi to form a flat layer on the pan. You can flatten the kibbi by rolling it between two sheets of nylon wraps. (The kibbi should not be more than 1inch thick.)
Evenly, spread the cooked mix of beef and nuts on the kibbi.
Use the second portion of kibbi to form another layer on top of the cooked mix of beef and nuts.
Use your palm with some water to flatten and press the three layers together.
Cut kibbi into squares or diamonds.
Add vegetable oil on top of the kibbi and cover evenly
Bake until golden brown
Serve with salad, taratour (sesame paste) or yoghurt on the side.
Sahtein/ Enjoy