I ran out of space in the description so here are a few tricks to guarantee that you get the perfect kibbeh: 1. Make sure the mince meat used in the casing is zero fat. If it you use mince meat with fat your casing will fall apart. 2. When cooking your mince make sure you break it as fine as possible (smaller than what I have on video) for easier stuffing. 3. When testing the casing make sure your sphere has no cracks. If it does, then add a tablespoon of cold water and test again. 4. Before you fry, make sure your kibbeh has no cracks. If it does, seal it using your fingers and some water if needed. If you fry cracked kibbeh it will soak up lots of oil. 5. When frying your kibbeh, the temperature of the oil is very important. For crispy kibbeh, make sure your oil is on medium heat. You can test that by adding a single kibbeh or a piece of bread. You're looking for light bubbling, if it bubbles vigorously then it's too hot. If your oil is very hot, the kibbeh will brown too quick, before the casing is cooked. 6. You don't need to freeze the kibbeh before frying a few, it just helps firm up the casing I hope you found this video useful and if so consider supporting us on Patreon. You CNA get your names in the credits and also get some exclusive updates before the videos go live www.patreon.com/MiddleEats
As a Dominican from Santo Domingo, República Dominicana, living in Manhattan, NYC of Spanish Jewish and Spanish Moor ancestry on both sides of my parents We love to eat Baba Ganoush, Kibbeh, Eggplant Soup, pita bread and Matzo apart from our Dominican foods We are eat Ashkenazi foods and Asian foods integrated in our Dominican culture Blessed be the Holy One, the Blessed One in which the infinite sets of Creations resides in and us
let me give you a quick piece of advice: eat this with greek yogurt or Lebanese yogurt, it will taste a lot better than tahini and will give you the moisture you need. One of the best dishes ever
I think if people are having a hard time sourcing the extra fine beef you could do a decent job by using a food processor on extra lean ground beef that's been put into the freezer for about a half hour so it's very cold and slightly frozen.
Good point! You could possibly even make it from lean diced beef with a food processor, since we're after a paste rather than mince. You'd definitely need to put it in the freezer though so it doesn't go gloopy as it heats.
Indeed, they Lebanese migrants to South America spread many middle Eastern foods including Kibbeh (Kibe) and safiha (esfirra)! Hope these ones work outt
Do you have any regional variations? I'm curious if it's like ful medames where each region has a slightly different recipe. If so, I want to try them all!
@@kims7287 if you were asking me, our version of this treat has the meat and wheat combined thoroughly into the fritters and sometimes it can be filled with even more meat, super seasoned with spices and stuff
Your crunch sound while eating warmed my soul. I've been following and doing several of your recipes and they have all turned beautiful. Thanks for the tips, the effort, the knowledge and your warmth. Cheers from Argentina
OMG 😱 my mom used to stay getting Kibbah from Arabic spots on Steinway in NYC she said it was a Yemeni or Lebanese dish I can’t remember honestly I will definitely be showing her this video & Inshallah we will be making Kibbah soon Inshallah.
Yes its a very Lebanese dish, but also eaten throughout most of the region. I find Syrian Kibbeh to be the best which is what this recipe is based off of. Hope you like it!
@@MiddleEats Not Lebanees in particular !!! but a Great Syria recipe , Syria , Lebanon , Plaestine and Jordan before being devided into four political countries by France and Britan 1916 !!!!
I’m catching up on your older videos and am sooo excited to see this - kibbeh is my favourite item on a mixed plate. It reminds me of my first taste of middle eastern food: some decades ago my father was doing electrical work in a German factory that had a number of Muslim workers. He would work very late and I remember him bringing home a strange platter of wonderful food which he said the women slaved over all day without tasting once, because it was Ramadan. I loved these little kind-of-meat balls which were kind of dryish and dense on the outside and and beautifully loose and spiced on the inside. It was well before the internet and I had no concept of how these could possibly have been made or what they were called. It was many years later in Australia that I recognised that these things were Kibbeh & were a popular middle eastern dish which was actually available at many restaurants. Most people don’t appreciate them sufficiently and finding really good ones at restaurants are hit and miss. I’ve tried them from other recipes but they never turned out quite right. This looks legit. I thank you from the bottom of my heart!
Aww that's a lovely memory. In glad you had a taste of some great home made Kibbeh, too many people don't know the truth of how good they are. Hope they turn out nice.
Thank you, but I'm definitely not a chef, just an amateur home cook with a passion for teaching. I don't have the right personality to survive in a commercial kitchen 😅
Our kids use a syringe to direct inject sauces into the Kebbeh, makes them ideal for packed lunch even if they still need an extra pot of sauce. Thank you for the video, take care, God bless one and all.
Maybe you need to add a small spoon of starch to the (not hot) water that you'll wet your hand with, this addition will reduce the cracking of the baste while working with it.
I finally made your recipe and it was perfection (except that the first batch was a bit thick walled, but that’s my bad). Thanks so much. I really love your your channel.
Looks great! My only local butcher is an unsanitary shithole so I won't be trying this anytime soon, but who knows if I find myself elsewhere at some point
Literally cannot be more excited with new recipes from your channel. Are your recipes mostly of the Egyptian or Lebanese variety? I’ve noticed minor changes in spice combos between regions
Thank you! Glad you are enjoying them. It really depends on the recipe. For this one it's mostly based off of Syrian recipes which is why it has the sumac. Some people also add red pepper paste to the casing.
In my family we call these kubabies (an anglicisation) and eat them freshly fried at chanukah and we spice it with allspice and cinnamon, but we have also found that the leftover filling mixture works really well in puff pastry as a strudel too; its not authentic but we often have extra filling and its delicious too
That sounds very interesting! Is your family of Syrian Jewish origin? Interestingly Kibbeh is very popular in South America and some Carribbean nations. This is because Lebanese immigrants spread it there
@@MiddleEats We're of Iraqi Jewish origin (I'd also never heard of putting the mince in the shell, because we tend to use a simple matzah meal - basically dry bread crumbs - and water dough). That's a really interesting fact about South America/the Caribbean! Thank you for all of your excellent videos!
Interesting, I'd never considered Matzah as something to be used in place of breadcrumbs. I'm sure it's nice. No problem at all, I hope you keep enjoying them!
My grandparents are from Zahle & my grandmother put cinnamon and allspice in her Kibbee. We either baked , fried or ate it raw with Arabic saj or markouk.
May i suggest a method to filling these: You make the filling, then take a baking sheet, put parchment paper on it and start laying balls (or other shape) of the filling on it, then to the freezer it goes. Once frozen you'll have easy solid portions of your filling. It's way easier to stuff them (and any other soft casing) that way :) I make two baking sheets of kibbeh (the ones for soup) in about half an hour
I've never tried it this way . My cases are bulgur flour and egg ater the bulgur has been soaked and herbs in the meat mix But I'm always ready to try new and cant wait to try these your explanation is very easy to follow .
Thank you, that's a big compliment. Just need to dye my hair grey! Yes if you can buy the super fine bulgur and meat then you don't even need the machine.
These are found in traditional Mexican cuisine, brought over to Yucatán by Lebanese immigrants. They're made with different minced pork/beef meat or cheese or cheese and meat and served with habanero or mint sauces and Seville Orange onion pickle. They call them "Kibis"
@@cripsnblood Your culture isn't everyone else's culture. And it's no more unhealthy than beef. As a matter of fact pork is more often leaner than beef because pigs don't tend to have a lot of intramuscular fat.
This is so good. Only problem is that it's a bit of a complicated, but I reckon it's do-able! You also gotta do a recipe for kibbeh nayyeh - kibbeh the raw version. One of the best raw meat dishes in the world, along with the Turkish çiğ köfte (which has more of a chili / urfa biber seasoning). My parents own a sheep farm (as a hobby), everytime I got the freshest lamb meat from them, I will always make kibbeh nayyeh. It's too good with some fresh mint, radishes, spring onions and tons of olive oil. Some lemon, good bread and a few leafs of arugula or romaine lettuce will also be very pleasing. You can also check out the vegetarian version for çiğ köfte for a nice veg recipe.
Yeah it takes some time, but if you've got the tools it's not too difficult. I've never tried Kibbeh nayyeh, but I'll have to at some point. I guess the key is to get whole pieces of meat and then grind it yourself. I'm kind of worried about eating raw lamb more than raw beef, but I guess it must be safe. I've had the vegetarian cig kofta but not with meat. I'll have to try making that on the channel some day!
@@MiddleEats You definitley should. If I'm not mistaken I believe raw lamb is actually less dangerous than raw beef, But don't trust me on this. Actually the grind is so fine on kibbeh nayyeh you can make it in a food processor, or even with a stick blender. Just a keep it cool, add ice cubes if you need to.
@@Carloshache your descripion has me drooling. i have always wanted to try kibbeh nayyeh. i am so jealous that you have access to such fresh lamb meat!!
In Egypt we call it kubaibah as you say they are famous all over Middle East. They are definitely a winning snack next to anything really or on their... you mention they can done as a sandwich, can you elaborate more ? I’m they would would be great.
Indeed. The sandwich comes from Syrian shawarma places in Cairo (notably abo Mazen and abo Ammar). Saj bread, toum, chilli sauce, and 2-3 kebba which get crushed slightly. It's a really good sandwich!
@@MiddleEats We dont mince the bulgur(actually bulgur+semolina), knead thoroughly and add a bit of cayenne to the shell dough and pepper paste and some herbs to the filling (I usually add walnuts or pistachio instead of pine nuts).
I've been thinking about this more and more. Maybe when I go full time I can work on this. Would you maybe be interested in downloadable/printer friendly recipe pages. I was thinking of doing one a month as a patreon benefit.
Nice! I like the look of these. I've never had them before and never really read enough to figure out what they actually are. Good job I have a mincer now! A recent purchase from a friend who had no use for it - now I have another use :)
Oh nice, you'll definitely be making them then! I actually got the mincer for this recipe specifically but I also want to do sausages and a few other middle Eastern specialty dishes! Hope you are excited for them!
I'm going to incorporate the bulgur wheat with the lamb and all other ingredients, cook together, then serve in pita bread. Will use mint as usually prescribed with lamb, onions, garlic, curry, cumin. Well I've never cooked kibbe before, so we'll see if this works out. Used to order at a Lebanese deli decades ago and it was great, also the Tabbouleh salad. They also served rolled in a thin flat bread.
Given that you have that particular stand mixer and mincer, you could use the kibbeh former that comes with it. That would save you a lot of time in the shaping of the kibbeh.
Just curious, don't you think it would be better to keep the brown butter in the pan while frying the onions? Seems like a nice added layer of flavour that you're just tossing away.
Man, I LOVE KIBBEH, but it's so hard to find... and even when I find a restaurant that serves them... they "dont have them", LOL. Going to try making them again. First time I tried, I didn't have my meat minced to mix with the bulgur wheat. Thanks for the video/tips
There are other kinds of sambousek that are made with rice or potato, but the recipe for the casing is very different. I would suggest looking online for the bulgur if you can't find it locally. Usually you'll find it at middle Eastern, Turkish and Greek grocery stores.
Hello! I love all your videos! I've prepared some of the recipes and they are always a perfect win! I have a question regarding the Kibbeh... In my country it's hard to find bulgur, do you think I could substitute with Couscous instead? Thank you for your amazing videos BTW! Greetings from Acapulco 😊
Try replacing 1/3 of the pine nuts with high quality and aromatic Pistachios (the small ones with pink colour inside the shell, often used in Turkish Baklava) and you'll remember my name every time you prepare it :-)
I know that this is very simple, but could you make a video with your za'atar recipe? Of course only if you do make your own, instead of buying it in the shop :)
I've never actually made Zaatar, I usually get it from a Palestinian friend, but I definitely want to make it at some point. I'd have to do extensive research first though.
I remember when i was little a old lady made something that looked like these but she called them " suapsees" something like that? I remember the taste but i don't know how it is spelled i hope you can find it out . It was like your football shaped meatballs . Please i realy need to know this recipe .
Yes bulgur is very different from semolina. When cooked bulgur has a texture similar couscous, whereas semolina when cooked is more like flour. You'll need to find fine bulgur for this recipe.
Is there any place in London we can buy safe meat to make raw kibbeh? Or a nice safe place that serves it? Could you pleeeeeeeease post a video about it and with the recipe?
Thank you, the thinner the casing the better according to my mother in law. There is a Turkish Cypriot version which has a vegan casing. Check out meliz cooks on Instagram.
There is a vegetarian version sold at restaurant near my house called "tomato kibbeh", if you can find the vegetarian recipe on Google it should be easy to veganize it from there
i absolutely love your recipes but i have a question, I can not eat hot spicey meals since my stomach is very sensative to hot spicey seasonings. Can I leave out the hot spicey seasonings without causing a big differance to the flavor?
@@MiddleEats maybe their fingers slides by mistake on dislike icon! I grew up eating kibbeh on west africa which has wide lebanese community since 60 years. I decide to try homemade lebanese food : your channel is great
dried sumac, made from the sumac berry, is a common ingredient in the cuisines of the middle east and beyond, and has been for centuries. if it was poisonous, this would not be the case. the sumac you're referring to is a different species and apparently has white drupes rather than red. maybe do some research (ie. use google like i did!) before posting a question like this. en.wikipedia.org/wiki/Sumac#Cultivation_and_uses
@@jraaccounts this is the sumac I know, and extremely allergic upon skin contact, for myself and many others.. so before you come across as conceded and arrogant.. maybe ask a question first
@@jraaccounts and looked like the ingredient used in recipe.. so curious if once dried, possibly used as a spice if could have similar effects.. haven a good day dick 🤭
I ran out of space in the description so here are a few tricks to guarantee that you get the perfect kibbeh:
1. Make sure the mince meat used in the casing is zero fat. If it you use mince meat with fat your casing will fall apart.
2. When cooking your mince make sure you break it as fine as possible (smaller than what I have on video) for easier stuffing.
3. When testing the casing make sure your sphere has no cracks. If it does, then add a tablespoon of cold water and test again.
4. Before you fry, make sure your kibbeh has no cracks. If it does, seal it using your fingers and some water if needed. If you fry cracked kibbeh it will soak up lots of oil.
5. When frying your kibbeh, the temperature of the oil is very important. For crispy kibbeh, make sure your oil is on medium heat. You can test that by adding a single kibbeh or a piece of bread. You're looking for light bubbling, if it bubbles vigorously then it's too hot. If your oil is very hot, the kibbeh will brown too quick, before the casing is cooked.
6. You don't need to freeze the kibbeh before frying a few, it just helps firm up the casing
I hope you found this video useful and if so consider supporting us on Patreon. You CNA get your names in the credits and also get some exclusive updates before the videos go live www.patreon.com/MiddleEats
Please pleaseeee it's no a middle eastern food it's Syrian food 🇸🇾
No it's a Middle Eastern food that is eaten in many countries including Syria. In Egypt we call it Kobeibah.
@@MiddleEats ooh, Masri. Do you have any videos on how to make mahshi?
Yes, I did a mahshi video last year. Take a look at my first few videos and it will be there
@@MiddleEats its not dam middle eastern dude wallah its syrian its original country from syria
As a Dominican from Santo Domingo, República Dominicana, living in Manhattan, NYC of Spanish Jewish and Spanish Moor ancestry on both sides of my parents
We love to eat Baba Ganoush, Kibbeh, Eggplant Soup, pita bread and Matzo apart from our Dominican foods
We are eat Ashkenazi foods and Asian foods integrated in our Dominican culture
Blessed be the Holy One, the Blessed One in which the infinite sets of Creations resides in and us
let me give you a quick piece of advice: eat this with greek yogurt or Lebanese yogurt, it will taste a lot better than tahini and will give you the moisture you need. One of the best dishes ever
I think if people are having a hard time sourcing the extra fine beef you could do a decent job by using a food processor on extra lean ground beef that's been put into the freezer for about a half hour so it's very cold and slightly frozen.
Good point! You could possibly even make it from lean diced beef with a food processor, since we're after a paste rather than mince. You'd definitely need to put it in the freezer though so it doesn't go gloopy as it heats.
these are so very popular here in brazil, i will surely give this recipe a try since when i make them they never work sadly haha
Kibe and esfirra, the classic duo of every Arab cuisine restaurant. Absolutely delicious.
Indeed, they Lebanese migrants to South America spread many middle Eastern foods including Kibbeh (Kibe) and safiha (esfirra)! Hope these ones work outt
@@PraecorLoth970 its a Levant cuisine(Lebanon,Syria mostly and extended to Jordan Palestine and Iraq )
Do you have any regional variations? I'm curious if it's like ful medames where each region has a slightly different recipe. If so, I want to try them all!
@@kims7287 if you were asking me, our version of this treat has the meat and wheat combined thoroughly into the fritters and sometimes it can be filled with even more meat, super seasoned with spices and stuff
Man, thats an incredible video! Very well explained :)
I can only imagine how hard it is to make such a quality video.
Excellent and you do it much more quietly then my Lebanese mother and aunties did.
Your crunch sound while eating warmed my soul. I've been following and doing several of your recipes and they have all turned beautiful. Thanks for the tips, the effort, the knowledge and your warmth. Cheers from Argentina
OMG 😱 my mom used to stay getting Kibbah from Arabic spots on Steinway in NYC she said it was a Yemeni or Lebanese dish I can’t remember honestly I will definitely be showing her this video & Inshallah we will be making Kibbah soon Inshallah.
Yes its a very Lebanese dish, but also eaten throughout most of the region. I find Syrian Kibbeh to be the best which is what this recipe is based off of. Hope you like it!
@@MiddleEats I love it can’t wait till I show my mother this recipe & by the west I think you have ☝🏼 of the best channels on UA-cam.
Thank you, that's very kind of you to say!
Also It's a syrian dish ..Syrian dish origin
@@MiddleEats Not Lebanees in particular !!! but a Great Syria recipe , Syria , Lebanon , Plaestine and Jordan before being devided into four political countries by France and Britan 1916 !!!!
I’m catching up on your older videos and am sooo excited to see this - kibbeh is my favourite item on a mixed plate. It reminds me of my first taste of middle eastern food: some decades ago my father was doing electrical work in a German factory that had a number of Muslim workers. He would work very late and I remember him bringing home a strange platter of wonderful food which he said the women slaved over all day without tasting once, because it was Ramadan.
I loved these little kind-of-meat balls which were kind of dryish and dense on the outside and and beautifully loose and spiced on the inside. It was well before the internet and I had no concept of how these could possibly have been made or what they were called.
It was many years later in Australia that I recognised that these things were Kibbeh & were a popular middle eastern dish which was actually available at many restaurants.
Most people don’t appreciate them sufficiently and finding really good ones at restaurants are hit and miss. I’ve tried them from other recipes but they never turned out quite right. This looks legit. I thank you from the bottom of my heart!
Aww that's a lovely memory. In glad you had a taste of some great home made Kibbeh, too many people don't know the truth of how good they are. Hope they turn out nice.
I've had the fried kibbeh, but what I really love is kibbeh bil-saniyyeh.
Here in Brazil there is a huge lebanese community. The "kibe" recipe is a little different though. I've never eaten lamb kibbeh.
brazilian kibbeh recipe: ua-cam.com/video/6iAaNcn0nZE/v-deo.html
Chef you are amazing you have a way of teaching that very few persons have
Thank you, but I'm definitely not a chef, just an amateur home cook with a passion for teaching. I don't have the right personality to survive in a commercial kitchen 😅
I followed the recipe and the results were amazing.
My grandma would make these all the time, she added laban with the lamb meat for the inside to make it moist and more favorable
Oh that's so interesting! I've never heard of that being done before. I wonder if these could be used to make something similar to a soup dumpling.
Our kids use a syringe to direct inject sauces into the Kebbeh, makes them ideal for packed lunch even if they still need an extra pot of sauce. Thank you for the video, take care, God bless one and all.
Maybe you need to add a small spoon of starch to the (not hot) water that you'll wet your hand with, this addition will reduce the cracking of the baste while working with it.
Your channel is awesome! I have been looking to diversify my pallet and this is just perfect! I appreciate your attention to every single detail!
No problem at all! I hope you enjoy the recipes and learn many new dishes!
Man! I remember when my Egyptian friends mom made these for us. These things are so legendarily awesome
You should sell a shirt “ I live for the crunch” :)
"I live for the crunch"... Someone's gotta get this made as a t-shirt! Best saying I've heard for a while!
I finally made your recipe and it was perfection (except that the first batch was a bit thick walled, but that’s my bad). Thanks so much. I really love your your channel.
Oh, this is one of my favorites! Thank you, Obie!
No problem Ron, hope you try it out and it turns out good!
Looks great!
My only local butcher is an unsanitary shithole so I won't be trying this anytime soon, but who knows if I find myself elsewhere at some point
My bf loves kibbeh. I shall definitely make this for him
Thanks, I hope they turn out great and that he likes them!
Literally cannot be more excited with new recipes from your channel.
Are your recipes mostly of the Egyptian or Lebanese variety? I’ve noticed minor changes in spice combos between regions
Thank you! Glad you are enjoying them.
It really depends on the recipe. For this one it's mostly based off of Syrian recipes which is why it has the sumac. Some people also add red pepper paste to the casing.
In my family we call these kubabies (an anglicisation) and eat them freshly fried at chanukah and we spice it with allspice and cinnamon, but we have also found that the leftover filling mixture works really well in puff pastry as a strudel too; its not authentic but we often have extra filling and its delicious too
That sounds nice!
That sounds very interesting! Is your family of Syrian Jewish origin? Interestingly Kibbeh is very popular in South America and some Carribbean nations. This is because Lebanese immigrants spread it there
@@MiddleEats We're of Iraqi Jewish origin (I'd also never heard of putting the mince in the shell, because we tend to use a simple matzah meal - basically dry bread crumbs - and water dough). That's a really interesting fact about South America/the Caribbean! Thank you for all of your excellent videos!
Interesting, I'd never considered Matzah as something to be used in place of breadcrumbs. I'm sure it's nice.
No problem at all, I hope you keep enjoying them!
My grandparents are from Zahle & my grandmother put cinnamon and allspice in her Kibbee. We either baked , fried or ate it raw with Arabic saj or markouk.
Maa Shaa Allah! That crunch!! Thank you so much for taking the time to make this video!! Kibbeh is one of my favourites.
May i suggest a method to filling these: You make the filling, then take a baking sheet, put parchment paper on it and start laying balls (or other shape) of the filling on it, then to the freezer it goes. Once frozen you'll have easy solid portions of your filling. It's way easier to stuff them (and any other soft casing) that way :) I make two baking sheets of kibbeh (the ones for soup) in about half an hour
I've never tried it this way . My cases are bulgur flour and egg ater the bulgur has been soaked and herbs in the meat mix But I'm always ready to try new and cant wait to try these your explanation is very easy to follow .
Looks sooo yummy.
I am salivating while he is eating the kibbeh.
Watching your channel is like having my Nana cooking in the kitchen. 😊 She didn't have a mincer but she would buy fine bulgar and finely ground meat.
Thank you, that's a big compliment. Just need to dye my hair grey! Yes if you can buy the super fine bulgur and meat then you don't even need the machine.
@@MiddleEats You are right kind sir. Having the meat monger remove all fat and grinding it 3 times.
Traditionally this was made in a mortar and pestle too, so it should still be feasible!
There is something magical about this guy. I'm a fan.
These are found in traditional Mexican cuisine, brought over to Yucatán by Lebanese immigrants. They're made with different minced pork/beef meat or cheese or cheese and meat and served with habanero or mint sauces and Seville Orange onion pickle. They call them "Kibis"
Pork is unhealthy
@@cripsnblood Wrong, tell that to the Japanese that eat more pork than anyone.
@@cripsnblood Your culture isn't everyone else's culture. And it's no more unhealthy than beef. As a matter of fact pork is more often leaner than beef because pigs don't tend to have a lot of intramuscular fat.
Really?! I know about al pastor but I didn't this.Thanks.
Wow this is far away better than burek yummy thanks for sharing I love this dish
This is so good. Only problem is that it's a bit of a complicated, but I reckon it's do-able!
You also gotta do a recipe for kibbeh nayyeh - kibbeh the raw version. One of the best raw meat dishes in the world, along with the Turkish çiğ köfte (which has more of a chili / urfa biber seasoning). My parents own a sheep farm (as a hobby), everytime I got the freshest lamb meat from them, I will always make kibbeh nayyeh. It's too good with some fresh mint, radishes, spring onions and tons of olive oil. Some lemon, good bread and a few leafs of arugula or romaine lettuce will also be very pleasing.
You can also check out the vegetarian version for çiğ köfte for a nice veg recipe.
Yeah it takes some time, but if you've got the tools it's not too difficult.
I've never tried Kibbeh nayyeh, but I'll have to at some point. I guess the key is to get whole pieces of meat and then grind it yourself. I'm kind of worried about eating raw lamb more than raw beef, but I guess it must be safe. I've had the vegetarian cig kofta but not with meat. I'll have to try making that on the channel some day!
@@MiddleEats You definitley should. If I'm not mistaken I believe raw lamb is actually less dangerous than raw beef, But don't trust me on this.
Actually the grind is so fine on kibbeh nayyeh you can make it in a food processor, or even with a stick blender. Just a keep it cool, add ice cubes if you need to.
Thanks, I'll definitely have to try that sometime. If only for the clickbaitiness of the video 😅
@@Carloshache your descripion has me drooling. i have always wanted to try kibbeh nayyeh. i am so jealous that you have access to such fresh lamb meat!!
What a king you are! Awesome channel. Plan to enjoy loads of your recipes!
Looks great, think I'll order in...
Wow I've never seen anything like this. It looks amazing!!
Thanks! These are honestly one of the most satisfying foods to east, especially when the filling is really moist!
In Egypt we call it kubaibah as you say they are famous all over Middle East. They are definitely a winning snack next to anything really or on their... you mention they can done as a sandwich, can you elaborate more ? I’m they would would be great.
Indeed. The sandwich comes from Syrian shawarma places in Cairo (notably abo Mazen and abo Ammar). Saj bread, toum, chilli sauce, and 2-3 kebba which get crushed slightly. It's a really good sandwich!
Great video mate, had this yesterday
Thank you, I'm going to be eating Kibbeh all week 😅😅
here in turkey we call it içli köfte that means stuffed meatball. its a little different than this but this looks amazing too.
Oh good to know! The Turkish version looks great, is there a difference in the spices or seasonings used? Thanks for sharing!
@@MiddleEats We dont mince the bulgur(actually bulgur+semolina), knead thoroughly and add a bit of cayenne to the shell dough and pepper paste and some herbs to the filling (I usually add walnuts or pistachio instead of pine nuts).
I love these! In dominican republic we have this we call them Kipes my favorite childhood "junk" food aside from empanadas or pica pollo
I Will learn it. How beautiful.😘😍😘
You remind me of an American version of Guga every time you say, "now all that's left to do is ..."
Great content
InshAllah , I’ll definitely gonna try it 👍👏👌
Hello Obi! You never cease to make me hungry! 🤣🤣 I hope that you put out a cookbook!
I've been thinking about this more and more. Maybe when I go full time I can work on this. Would you maybe be interested in downloadable/printer friendly recipe pages. I was thinking of doing one a month as a patreon benefit.
@@MiddleEats 😃👍
I love how you season everything well, definitely going to make this
Salt is the key to making anything taste right. Without salt, you won't taste the food or spices. Thanks
Nice! I like the look of these. I've never had them before and never really read enough to figure out what they actually are.
Good job I have a mincer now! A recent purchase from a friend who had no use for it - now I have another use :)
Oh nice, you'll definitely be making them then! I actually got the mincer for this recipe specifically but I also want to do sausages and a few other middle Eastern specialty dishes! Hope you are excited for them!
@@MiddleEats Oh please do merguez :D
I need to convince my butcher to let me see how they make it. Their merguez is amazing.
@@MiddleEats Fingers crossed they let you. I first had it in a Moroccan Café in Canterbury and I have wanted more ever since!
I hope so, I've never quite had merguez like theirs. It's just so juicy in comparison to other merguez and the flavour is 👌👌
Who forgets about kibbeh? All I do is think about kibbeh!
You are a good cook, this food is famous in my country and almost this is how we make it, I recommend grilled kibbeh
SIMPLY WONDERFUL! THANKS MATE!
Very cool! Thanks!
No problem. Thanks for watching!
I'm going to incorporate the bulgur wheat with the lamb and all other ingredients, cook together,
then serve in pita bread. Will use mint as usually prescribed with lamb, onions, garlic, curry, cumin.
Well I've never cooked kibbe before, so we'll see if this works out. Used to order at a Lebanese deli
decades ago and it was great, also the Tabbouleh salad. They also served rolled in a thin flat bread.
Given that you have that particular stand mixer and mincer, you could use the kibbeh former that comes with it. That would save you a lot of time in the shaping of the kibbeh.
Finally and Arab that agrees that kibbeh is better than felafel
Kibbi labyan also amazing. In hot yogurt with garlic and kisibra( cilantro
Just curious, don't you think it would be better to keep the brown butter in the pan while frying the onions? Seems like a nice added layer of flavour that you're just tossing away.
Keep going brother 👍.. awesome 😎
Try adding raisins and cinammon to the pine nuts and toast them in butter altogether ;)
Thank you for sharing
thank you so much
No problem, hope you try it and find the recipe easy to follow.
Enjoyed your recipe. Thank you !
Looks delicious!
Thank you Allan, now I have to make some toum for kibbeh sandwiches!
ohhhhhhhhhhhhhh thank you for this recipe amazing
I object to the casual and brutal dismissal of their European counterparts. That was completely uncalled for. 😂🤣😂🤣
Man, I LOVE KIBBEH, but it's so hard to find... and even when I find a restaurant that serves them... they "dont have them", LOL. Going to try making them again. First time I tried, I didn't have my meat minced to mix with the bulgur wheat. Thanks for the video/tips
Are there any other alternatives for bulgur wheat?
There are other kinds of sambousek that are made with rice or potato, but the recipe for the casing is very different. I would suggest looking online for the bulgur if you can't find it locally. Usually you'll find it at middle Eastern, Turkish and Greek grocery stores.
I miss buying these. Fun fact: Dominicans make them due to a history of Arab immigration.
This is such a surprise for me. i always thought kibbeh is served in soup and isn't crunchy at all!
Kibbeh is considered a national dish by the Syrians and the Lebanese.
That looks so good! How would you make it with pumpkin or potatoe? I would love to make some for my vegetarian brother one day
it does work, you can find videos, its a lebanese dish so they have varieties, and vegan is one of them
Hello! I love all your videos! I've prepared some of the recipes and they are always a perfect win! I have a question regarding the Kibbeh... In my country it's hard to find bulgur, do you think I could substitute with Couscous instead?
Thank you for your amazing videos BTW! Greetings from Acapulco 😊
Are you able to share a video using a food processor as opposed to a mincer ?
Turkish version (içli köfte) looks more delicious any healthy.
You’re a basket of gorgeous pickings from the fields! Haha
The plates look partytime!
Thank you.
We´ll meat again!
is kibbeh not supposed to be a raw Lebonese meat dish?
there are many varieties of kibbeh. raw kibbeh is sometimes called kibbeh nayyeh
Try replacing 1/3 of the pine nuts with high quality and aromatic Pistachios (the small ones with pink colour inside the shell, often used in Turkish Baklava) and you'll remember my name every time you prepare it :-)
.... I'll try it but if I don't like it we're gonna have beef 😤
What are the size of the holes of your grinder plate (mincer)?
I know that this is very simple, but could you make a video with your za'atar recipe? Of course only if you do make your own, instead of buying it in the shop :)
I've never actually made Zaatar, I usually get it from a Palestinian friend, but I definitely want to make it at some point. I'd have to do extensive research first though.
I remember when i was little a old lady made something that looked like these but she called them " suapsees" something like that? I remember the taste but i don't know how it is spelled i hope you can find it out . It was like your football shaped meatballs . Please i realy need to know this recipe .
Salam! I can't really seem to find bulgar in my country can you tell me its alternative??
Very nice
Is the bulghur different from semolina?
Yes
Yes bulgur is very different from semolina. When cooked bulgur has a texture similar couscous, whereas semolina when cooked is more like flour. You'll need to find fine bulgur for this recipe.
Is there any place in London we can buy safe meat to make raw kibbeh? Or a nice safe place that serves it? Could you pleeeeeeeease post a video about it and with the recipe?
I love how thin the casing of your kibba is. Looks gorgeous, now all I have to do is veganize it 🙄
Thank you, the thinner the casing the better according to my mother in law. There is a Turkish Cypriot version which has a vegan casing. Check out meliz cooks on Instagram.
@@MiddleEats thanks 🙏🏽
There is a vegetarian version sold at restaurant near my house called "tomato kibbeh", if you can find the vegetarian recipe on Google it should be easy to veganize it from there
i absolutely love your recipes but i have a question, I can not eat hot spicey meals since my stomach is very sensative to hot spicey seasonings. Can I leave out the hot spicey seasonings without causing a big differance to the flavor?
Yes you can!
how someone can dislike that video ?
Some people hate good food 😂
@@MiddleEats maybe their fingers slides by mistake on dislike icon!
I grew up eating kibbeh on west africa which has wide lebanese community since 60 years.
I decide to try homemade lebanese food : your channel is great
Oh nice, I didn't know it was popular there. Which countries specifically eat it?
Hope you enjoy the recipes and try some out!
Kibbeh is Syrian reciepe🌹
It's also Lebanese
@@evenstar04 its a syrian reciepe originally.u can read its history bro.
Can I eat the casing dough raw as kibble nayar?
Well, this why they are so expensive.
Kibbah is popular Syrian Dish. Syrian people only who make delicious kibba .
Yes this recipe is based off of a number of Syrian recipes! You'll enjoy it
You should try the Lebanese Zahle or Zgharta Kebbeh and even the kebbeh Eras
🥰
I'll check them out. Thanks!
I request u to print ingredients name and quantity in the vedio
You made one mistake, we don’t use( as Syrian) butter making the filling because it will make it sticky, instead we use oil...
Good to know, I'll keep that in mind in the future. I was using butter instead of samn, as we do in egypt.
@@MiddleEats looks very yummy , thanks
it's called Burghul ya man
You look pretty
10:54
That's direct atheism
Did you use sumac as an ingredient? Like the tree that can cause people to breakout similar to poison ivy?
dried sumac, made from the sumac berry, is a common ingredient in the cuisines of the middle east and beyond, and has been for centuries. if it was poisonous, this would not be the case. the sumac you're referring to is a different species and apparently has white drupes rather than red. maybe do some research (ie. use google like i did!) before posting a question like this. en.wikipedia.org/wiki/Sumac#Cultivation_and_uses
@@jraaccounts this is the sumac I know, and extremely allergic upon skin contact, for myself and many others.. so before you come across as conceded and arrogant.. maybe ask a question first
@@jraaccounts and looked like the ingredient used in recipe.. so curious if once dried, possibly used as a spice if could have similar effects.. haven a good day dick 🤭
Its 1000% arabic recpies..like falafel ..hummus..