Ingredients:
For the kibbi:
1 1/3 cup burgul (cracked wheat)
2 cups ground beef 0 fat
Salt to your taste
1 tsp seven spices
1/2 tsp black pepper
1/2 tsp cumin
For the kibbi filling:
1 pound ground beef(10% fat)
1 chopped onion
Salt to your taste
1/3 black pepper
1/2 tsp cumin
1/3 roasted pine nuts
1 cup chopped swiss chard
1 tsp pomegranate molasses
2 tbsp olive oil
For the yoghurt:
2 tubs goat yoghurt 64 oz
1/2 cup roasted pine nuts
1/2 cup chopped cilantro
Salt to your taste
1/2 tsp fresh mint
1 tbsp olive oil
Preparation:
Soak the burgul for 10 minutes. Squeeze out by hand every drop of water. Set aside
In a food processor, mix the ground beef with salt, seven spices, black pepper and cumin
Add the cracked wheat
Mix with ground beef mix for couple minutes (2 to 3 minutes) until you form one whole dough. This is your kibbi dough
Set aside to mold later on
In a pot, add 2 tbsp olive oil
Add the chopped onion and salt. Saute until light brown
Add ground beef
Add salt, black pepper, cumin
Cook the mix on medium heat (beef should be fully cooked)
Remove from heat
Add pomegranate sauce
Add the chopped chard
Roast the pine nuts in 1 tbsp olive oil
Add to the filling
To mould the kibbi dough:
Mould your kibbi dough into small size (size of a golf ball or bigger)
Make a hole in the centre cupping it in your palm
Use your forefinger to enlarge the hole
Keep turning the dough to make it as thin as possible
Fill the shell the beef chard filling
Close and smooth it out
Yoghurt preparation:
In a pot, add your yoghurt
Add salt
Stir on medium heat until it boils
Drop the kibbi inside the yoghurt
Cover and cook on low heat for about 25 minutes
In a skillet, add the olive oil and toast the pine nuts
Remove
Add the cilantro
Add the cilantro pine nut mix to the kibbi
Serve hot with steamed rice
Sahtein/Enjoy
For the kibbi:
1 1/3 cup burgul (cracked wheat)
2 cups ground beef 0 fat
Salt to your taste
1 tsp seven spices
1/2 tsp black pepper
1/2 tsp cumin
For the kibbi filling:
1 pound ground beef(10% fat)
1 chopped onion
Salt to your taste
1/3 black pepper
1/2 tsp cumin
1/3 roasted pine nuts
1 cup chopped swiss chard
1 tsp pomegranate molasses
2 tbsp olive oil
For the yoghurt:
2 tubs goat yoghurt 64 oz
1/2 cup roasted pine nuts
1/2 cup chopped cilantro
Salt to your taste
1/2 tsp fresh mint
1 tbsp olive oil
Preparation:
Soak the burgul for 10 minutes. Squeeze out by hand every drop of water. Set aside
In a food processor, mix the ground beef with salt, seven spices, black pepper and cumin
Add the cracked wheat
Mix with ground beef mix for couple minutes (2 to 3 minutes) until you form one whole dough. This is your kibbi dough
Set aside to mold later on
In a pot, add 2 tbsp olive oil
Add the chopped onion and salt. Saute until light brown
Add ground beef
Add salt, black pepper, cumin
Cook the mix on medium heat (beef should be fully cooked)
Remove from heat
Add pomegranate sauce
Add the chopped chard
Roast the pine nuts in 1 tbsp olive oil
Add to the filling
To mould the kibbi dough:
Mould your kibbi dough into small size (size of a golf ball or bigger)
Make a hole in the centre cupping it in your palm
Use your forefinger to enlarge the hole
Keep turning the dough to make it as thin as possible
Fill the shell the beef chard filling
Close and smooth it out
Yoghurt preparation:
In a pot, add your yoghurt
Add salt
Stir on medium heat until it boils
Drop the kibbi inside the yoghurt
Cover and cook on low heat for about 25 minutes
In a skillet, add the olive oil and toast the pine nuts
Remove
Add the cilantro
Add the cilantro pine nut mix to the kibbi
Serve hot with steamed rice
Sahtein/Enjoy