Antakya Style Stuffed Kibbeh Recipe. With this recipe, you will make perfect stuffed kibbeh with a crispy exterior, soft interior, that won’t crack or absorb oil.
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### **Ingredient List**
**For the Outer Shell Dough:**
* 1 kg fine bulgur for kibbeh (approx. 7 cups)
* 1 cup fine semolina
* 4 tbsp pepper paste
* 7 cups hot water (for initial soaking)
* 1 egg
* 1 grated onion
* 5 slightly heaped tbsp flour
* 1 tsp cumin
* Water, added gradually (for kneading, approx. 2 cups total)
* Salt
**For the Filling:**
* 500 g medium-fat minced meat, twice ground
* 500 g lean minced meat, twice ground
* 150 g margarine
* 1 kg onions (medium ground in a food processor)
* 2 cups coarsely chopped walnuts
* 1 bunch chopped parsley
* ½ cup water (for browning the meat)
* Red pepper flakes (optional)
* Salt, black pepper
**Additionally:**
* Plenty of vegetable oil for frying
* 500 g lean raw meat for raw kibbeh (to add to the dough)
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### **Written Recipe (Step-by-Step)**
1. **Soaking the Bulgur:** In a large bowl, combine the bulgur and semolina. Add 4 tablespoons of pepper paste and mix. Add 7 cups of hot water, mix thoroughly, cover, and let it rest for about half an hour.
2. **Preparing the Filling:** In a wide pan, add the minced meats and ½ cup of water. Cook over high heat, stirring constantly to prevent clumping, until the water evaporates.
3. Add the margarine to the meat after the water has evaporated. Then add the ground onions and continue to cook over medium heat, stirring, until the onions are also cooked.
4. Add salt and black pepper, cook for a few more minutes, then remove from heat and set aside to cool.
5. **Kneading the Dough:** To the rested bulgur mixture, add the egg, grated onion, flour, 1 teaspoon of cumin, and salt. Knead very well, adding water gradually, until you achieve a firm, non-sticky consistency, similar to raw kibbeh dough. (You can use a stand mixer with a dough hook. If kneading by hand, it’s important to knead for at least 20-25 minutes).
6. **Adding the Extra Meat:** Grind the lean raw meat for kibbeh with salt and ½ cup of water in a food processor until it becomes a paste. Add this meat mixture to the kneaded dough and knead again thoroughly until fully incorporated.
7. **Completing the Filling:** Add the coarsely chopped walnuts, chopped parsley, and optional red pepper flakes to the cooled meat mixture. Mix well. Refrigerate for 10-15 minutes to make it easier to handle and shape.
8. **Shaping:** Pinch off pieces of dough slightly larger than a walnut and roll into balls. Wet your finger and hollow out each ball, creating a thin shell. Place a portion of the chilled filling inside and carefully seal the opening by pinching it closed, shaping both ends slightly.
9. **Frying:** Heat plenty of vegetable oil in a deep pan until very hot. Carefully add the kibbeh one by one and fry, turning occasionally, until golden brown and crispy.
10. **Serving:** Place the fried kibbeh on a plate lined with paper towels to drain excess oil. Serve hot. Enjoy your meal!
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### **Key Tips**
* **Kneading Time is Crucial:** The more you knead the dough, the less likely the kibbeh will crack, break apart, or absorb oil during frying.
* **Add Water Carefully:** Add water to the dough gradually, not all at once. If it becomes too wet, it will be very difficult to shape.
* **Chill the Filling:** Chilling the filling in the refrigerator makes it much easier to handle and place inside the dough shells without making a mess.
* **Make the Shell Thin:** The secret to great kibbeh is making the outer shell as thin as possible. Dip your finger in water frequently to make this process easier.
* **Hot Oil:** The oil must be sufficiently hot before frying the kibbeh. This ensures they cook quickly and don’t absorb too much oil.
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### **5 Hashtag Suggestions**
* #stuffedkibbeh
* #kibbehrecipe
* #antakyakibbeh
* #elifskitchen
* #homemadefood
Hello, welcome to Ellip’s Kitchen with all its tips and tricks. I want to share the Antakia style stuffed meatball recipe with the perfect consistency and exact measurements. To be notified about my new recipes, don’t forget to subscribe to my channel and turn on notifications by clicking the bell. 1 kilogram of fine bular for meatballs. I place it in a large deep bowl. We can say approximately seven cups. I add one cup of semolina. And I stir it a little with a spoon. I add three full tablespoons of red pepper paste. If you like spicy, you can add spicy paste. Then I add seven cups of hot water and stir. I cover it and let it sit for about half an hour. Meanwhile, I start preparing my filling. Half a kilogram of medium fat minced meat, ground twice, and half a kilogram of low-fat minced meat, also ground twice, I add. I add half a cup of water to it. Turn on the stove and stir for a few minutes. The reason I do this is because I don’t want the minced meat to clump. I saute the minced meat a little. Then I will add the other ingredients. See, it has started releasing its water. I let it absorb its water over high heat, stirring occasionally. See, my minced meat has now absorbed its water. I add 150 g of margarine to it. I continue to sauté my minced meat. While the minced meat is sautéing over medium heat to add to it, I processed 1 kilogram of onions in a food processor. C. I processed them to a medium finness, not too thin. I added it to the minced meat. I continue to sauté the minced meat, stirring. I add enough salt to it. enough black pepper. I continue to sauté my minced meat. My minced meat is now ready. See, the onions are also sauteed. I now remove the minced meat from the stove and let it cool on the side. My bular is also ready. I let it sit for about half an hour. I place it into the tray where I will need it. I add one egg to it. I add one grated onion. I added five slightly heaped tablespoons of flour. And I added one more tablespoon of red pepper paste. It seemed a little to me. So I ended up adding a total of four tablespoons of red pepper paste. I add one full teaspoon of cumin. I also add a little salt. I mix it thoroughly first. I start kneading by adding water little by little. Normally I add water by eye but to give you a measurement. I added it with a cup. I will tell you again how much I added. Don’t add all the water at once. If it’s too watery, you’ll have difficulty shaping it. I kneaded it a little. While kneading my meatballs, I added nearly two cups of water, but I added it gradually. If you add too much water, you will have difficulty shaping it. Add the water carefully. I kneaded it a bit. I knead my meatballs in a dough kneading machine. This way it’s very easy because the more you need the outer shell of the stuffed meatball, the better your meatball will be and it will fry without cracking and without absorbing oil. Kneading is very important. I took the dough kneading machine. I knead it here by adding water little by little. I kneaded it four times. Little by little, I kneaded it. Then transferred it to a tray. See, as you can see, it has reached the consistency of sig coughed raw meatball. It can be squeezed, formed. Of course, I will also knead it by hand. I kneaded all the bular in batches. I also knead it by hand in the tray, occasionally dipping my hand in water. This tip is very important. You must knead the stuffed meatballs very very well. Otherwise, your meatballs will not be good at all. When you cook it, it will crack and may fall apart. It will absorb oil and be heavy. Pay close attention to this. As I said, I knead it in a dough kneading machine. But if you don’t have a dough kneading machine, but you must knead it thoroughly for at least half an hour. My meatball dough is now well kneaded and has reached the consistency of sig coughed. I want to add the meat to it. You need to get half a kilogram of completely lean meat for sig coughed. You can get it by telling your butcher this. I had it ground two or three times at the butchers. Now I will also process the minced meat in the food processor. I add about a full teaspoon of salt and half a cup of water and process it until it becomes like a paste. Then I add the processed meat to the meatball dough. Occasionally dipping my hand in water. I mix it thoroughly and knead it again. At this stage, you can adjust the amount of salt by tasting the meatball dough. If you like spicy, you can add red pepper flakes. The more you knead the outer shell of the meatball, the better your meatball will be. And it will fry without cracking and without absorbing oil. Kneading is very important. My meatball dough is now ready. See, it’s like sig coughed. It will be good. Now, to the cooled minced meat, I add two cups of coarsely chopped walnuts. I add a bunch of chopped parsley. You can add as much hot red pepper flakes as you wish. I added red pepper flakes. I taste and adjust the salt amount, then mix it thoroughly. To allow the minced meat to firm up, I put it in the refrigerator for about 10 to 15 minutes. Or if you don’t have time, you can put it in the freezer for about 5 to 10 minutes. The reason I put it in the fridge is see like this. I form my minced meat into small balls. This way it’s much easier. When I place it, I easily put the minced meat inside the meatball. See, I formed all of them. I start making my meatballs. I break off pieces slightly larger than an egg. If you want, you can make them smaller. Lightly wetting my finger and palm. I hollow it out with my index finger so that it’s very thin. The characteristic of stuffed meatballs is to be very thin. I place the minced meat inside. See? I close it by pinching. Gently pinching. I also taper the other end. My meatballs are ready. I arrange them on a cloth. I prepare them this way until I have made all the meatballs. I poured about one liter of oil into the pan and heated it. I dropped my meatballs into it one by one and fry them, turning them. If you wish, you can also place them on paper towels. See, they fried beautifully, golden brown. You can see there’s no cracking or falling apart. It never absorb oil inside. The consistency turned out very well. See, it’s so soft. I also want to show you the inside with its magnificent taste. My stuffed meatballs are now ready for serving. I will serve them hot. I highly recommend it to you all. It truly turns out very delicious. Good luck to those who will try it and bone appetite. I await your comments. If you like my video, don’t forget to share it. Thank you for watching my video.
Dining and Cooking