Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 32oz (5 cups) fine burghul (cracked wheat)
- 32oz finely ground lean meat (ask for kibbi meat if available)
- 1 teaspoon salt
- 1 large onion
- 1 cup iced water or ice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 6 cups vegetable oil for deep frying
- 16 oz minced meat
- 2 tablespoons shortening
- 5 medium onions, finely chopped
- 1 cup fried pine nuts
- ½ teaspoon ground black pepper
- a pinch of salt
- a dash of ground cinnamon
- a dash of ground allspice
- =
Directions
Wash burghul under running water then soak in water for about 10 minutes.
Drain, then press to remove moisture as much as possible.
Mash onion in the food processor then add minced meat in batches.
Remove and place aside.
Mix meat mixture with burghul, salt, allspice, and cinnamon.
Process well in batches into a firm paste.
Knead mixture with wet hands into a smooth paste.
Put in refrigerator for 30 minutes covered with a piece of wet texture.
Filling: Fry chopped onion with a dash of salt in shortening until transparent.
Add minced meat, salt and spices to onions and fry until cooked. Mix in pine nuts.
Put filling aside.
Divide paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth.
Make a hole in the middle with your forefinger.
Work finger round in the hole until you have a shell of even thickness.
Fill hole with filling mixture and close opening.
Moisten with cold water to seal well and to shape with two pointed sides.
If any breaks appear in shell, close with wet fingers.
Place balls on a tray.
Heat oil in a pan then fry till brown evenly and cooked.
Serve kibbi hot with salads and yoghurt.