Ingredients 2
For Shell:
- 2 cups of fine bulgur
- 1 cap of semolina
- 2 tbsp of tomato paste
- 1 tbsp of pepper paste (optional)
- 5 cups of hot water (or more if needed)
- 1tsp of cumin
- 1tsp of red chili powder
- 1 egg
- 1 medium size potato (meshed)
- 3 tbsp of wheat flour
- 1 tsp of salt
For the filling:
- 400gr of minced beef or lamb
- 2 medium size onions
- 1 tbsp of tomato paste
- 1 tbsp of pepper paste (optional)
- 1 tsp of salt
- 1 tsp of paprika
- 1tsp of black pepper
- 1/2 banch of parsley
- 1/2 cup of crashed wallnuts
- 1/4 cup of olive oil
For serving:
- A butter/tomato paste sauce or butter sauce, lettuce leaves and lemon wedges.
Preparation and Cooking
- As similar to the previous recipe given above, to make the shell, place the fine bulgur in a large bowl and pour in the hot water. Cover and let sit for 30 min and then add the tomato paste, red pepper paste, salt and cumin to the bulgur and knead well until the mixture is soft and pliable.
- To make the filling, combine the minced meat, finely chopped onions, tomato paste, red pepper paste, salt, cumin, and paprika in a separate bowl. Mix well.
- Heat a small amount of oil in a large skillet over medium heat. Add the beef mixture and cook until browned, stirring frequently. Remove from heat and stir in the parsley and green onion.
- Take a small amount of the bulgur mixture (about the size of a golf ball) and roll it into a ball. Make an indentation in the center of the ball with your thumb, creating a hollow space to hold the filling.
- Fill the hollow space with a small spoonful of the meat mixture, then use your fingers to seal the bulgur around the filling, shaping it into a smooth ball.
- Repeat with the remaining bulgur and filling mixture.
- In a large pot or tray, place the shaped kibbeh into the water, making sure they are fully submerged. Then deliver the pot inside the wood fired oven and simmer the kibbeh in the sauce for 20-25min at around 150-170o
- Serve Turkish Kibbeh with the yogurt sauce, a butter/tomato paste sauce or butter sauce, lettuce leaves and lemon wedges.