Blanche and her mom share their family recipe for Kibbeh, a savory casserole of bulgur grain and beef stuffed with lamb scented with onions and garlic and crunchy pine nuts–a feast for Father’s Day or any day!
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Recipe measurements:
3 cups of bulgur wheat
3 cups hot water
1 pound of ground beef
1 pound chili cut lamb
½ onion pureed
2 cloves of garlic
2 small onions diced
2 tsp allspice
1/8 tsp cinnamon
Salt and pepper to taste
2 tbs. olive oil
½ cup pine nuts sautéed for 2 minutes in 1 tbs. olive oil
2 tbs melted for brushing the top
45 Comments
But yip
Kibbeh b'senia is all fine and good, but the real treat is Kibbeh nebbesia, the torpedoes, freshly fried with some lemon squeezed into it. Also when you make nebesia style, you get the flats with the extra buragol
I been looking for a good Kibbeh recipe! So happy your mom demonstrated how to make them as dumplings style as well cause that is the version I ate at my friend’s house who’s a Palestinian Spaniard. So delicious!
Another great video. Grew up eating kibbeh- baked, fried, lentil. Best memory is the baked kibbeh we had on new years day with the lucky 5 cent piece in one of the slices. It was your year if you picked that piece. I'll be making this next week for my family…the tradition lives on :))
We lost our mum quite a few years ago and even though my brother made a beautiful cookbook of our family recipes growing up I reference all the time, it's great being able to watch recipes that are almost identical to mums, and hear the words spoken in her Arabic accent. Seeing you and your mum in the kitchen together is very moving for me <3 Thank you, Merry Christmas and happy New Year from Sydney Australia XX
Hi Blanche what can be used in place of bulgur if you have allergies? 😊
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Thank you for this reminding it's so beautiful love you and your mama tslam ideykon much love
your impression of your father ! LOL. I had a grandfather like that!
I first had kibbeh in my village in Lebanon that my Aunty Samira made ! Super yumm!
The neighbors too.
What’s the bulgar to meat ratio? 1lb of ground/minced meat to how much bulgar for the crust?
Looks delicious I love these but didn't know how to make it..thank you
This is my favorite recipe it's same as my mom's! I like your idea of using the food processor, thank you! my kibbeh dough it's so much better! Yes I'm from Ramallah! I love all your videos they are well informed!
that's interesting… I've never seen this version….is this Palestinian? The ones I've eaten everywhere and how my relatives do it is with ground meat (never small cut) and the trick is to make the layers super thin, the bulgur mixture has more bulgur than meat (makes it very crunchy) and put more than just two teaspoons of butter :)) It has to be slathered with ghee or the bulgur will dry out. Sahteen!
Thanks for the casserole version of kibbeh. It makes life easier for some one who doesn't have time to roll it individually.
I will try your recipe with a small modification. Well now there is peace in middle east , Thank GD. Thank you
Ok 1st time it did not come out so great. Chicken bad idea, next time will try lamb .
I’m so proud of you
You born in USA but I see you very good with speaking Arabic
And u always make me smile how u speak to u brother
Lamb is the best but I never find it locally.
So I made baked Kibbeh today, and was a little disappointed in it (even having made it a so many times before) but I think the way your mom incorporates the wheat germ and meat and onion in batches makes way more sense. I always just fold in the wheat germ after the meat is blended. Thanks for the tips!!
Blanche my Syrian family mixed their Kibbee while making it with ice water. So they would dip their fingers in ice water and keep mixing
How to freeze kibbeh? Do you freeze them then cook them OR do you fry/bake them then freeze them?
Great video!
Since you asked for comments, may I repeat what I mentioned in one of your videos: Snoubar Balady, the Mediterranean Pine Nuts, will do 1000% better than the Korean Pine nuts. Given that Snoubar is very expensive, you can use a half portion, but its really nice nutty taste will make all the difference. Even better, I would go for chopped walnuts instead. Also in the old days, to keep the Hibbeh bil Seyniyyeh crust moist and chewy, one tiny piece of Liyyeh (Lebanese lamb tail fat) was placed on each of the diamond shaped portions. The fat melts and vanishes into the crust during the baking process. One more thing: for the adventurous cook who wants to try making the fried Kibbeh (football or torpedo shape): there is an attachment for the Hamilton Beach meat grinder. You feed the grinder as usual, with the Burgul paste. A continuous tube of raw Kibbeh shell will come out of said attachment. You only have to use a knife to cut the raw Kibbeh shells to size, stuff them, and close the ends. Deep fry and serve with a lemon to squeeze, or with your favorite dip: Hummous!
Sahtein!
The fried Kibbeh Hamilton Beach accessory: https://useandcares.hamiltonbeach.com/files/840336401.pdf. Parts 17 & 18 make the Kibbeh accessory.
Well, both of you explaining the recipe nicely and jovial. Thanks please don't drop things next time!
Hey I. ADOOOOOOOORE. YOUR. CHANNEL!!!!!!!
YOUR. RECIPE S ATE. PERRRRRFECCCCCTAS!!!!!!!!!
You are so sweet dear blanche.😍😘
You are so amazing. I also support you with all of my heart.😄😍😘
You are welcome.😄😍😘
Your book is fantastic . The Cypriots also have this recipe but they call it Koupes , pronounced Goubes. Utterly delish. Only difference is they are made in individual slightly pear shaped meat ball
Got your beautiful book! The recipes are delicious! My house smells wonderful! Thank you!
My parents took our small family to a famous Lebanese restaurant in Lawrence MA called Bishop’s all through my childhood on special occasions. That was my first experience eating fresh Kibbeh, pita bread, etc. To this day in my 30’s it is still some of the best food I’ve ever eaten and I will always be thankful that my Sicilian/ French Canadian and English/Irish parents gave me the exposure to appreciate Lebanese food! 😂
I love your videos. Thank you so much for sharing these amazing recipes!
yum
Looks delicious… Being Lebanese myself my family always served it with Labne and Syrian bread. Thank you for sharing your recipe.
May God bless your family
Great job
Don’t you add pine nuts with the filling
I’m about to make some today I was looking for tips and I found the queen of the zachee food 🤣 …My cousins own the Sunrise Deli on Irving in the city. They put raisins in the crust and it was super delicious
First generation Lebanese American here. Kebbeh is my most favorite dish! I prefer it raw but can't always get the meat I prefer so I usually make a cooked version. Thank goodness for videos like this! Some of us didn't pay attention how it was being made when for us as children. My mother's kibbeh was usually saved for the holidays, a rare treat. I wish there were more authentic Lebanese resteraunts near me!
it's so nice to see another person using Garlic, my dad would make it with garlic but my Grandmother wouldn't use garlic. he was born in Lebanon but they came over to the US when he was 3. We would also use cumin and parsley in our stuffing . Growing up our Sundays were always full of middleastern food smells. beautiful memories
yeah, your Baba is right..Whilst its good to experiment, the Generations wont appreciate the change. So yes, stick to the Original recipe for their sake!
I am going to try this! Do you have a recipe for Oozie or Kabsa???
أَمَّا أَنْتِ يَا بَيْتَ لَحْمِ أَفْرَاتَةَ، وَأَنْتِ صَغِيرَةٌ أَنْ تَكُونِي بَيْنَ أُلُوفِ يَهُوذَا، فَمِنْكِ يَخْرُجُ لِي الَّذِي يَكُونُ مُتَسَلِّطًا عَلَى إِسْرَائِيلَ، وَمَخَارِجُهُ مُنْذُ الْقَدِيمِ، مُنْذُ أَيَّامِ الأَزَلِ»." (مي 5: 2).
وَأَنْتِ يَا بَيْتَ لَحْمٍ، أَرْضَ يَهُوذَا لَسْتِ الصُّغْرَى بَيْنَ رُؤَسَاءِ يَهُوذَا، لأَنْ مِنْكِ يَخْرُجُ مُدَبِّرٌ يَرْعَى شَعْبِي إِسْرَائِيلَ».
إنجيل متى (2 :6)
yo sister and mom. Pickled turnip recipe. Please the bestest in the world one. Mine keep coming out either soft or the outer part soft. Pickles should be crispy?xx
Grandparents can to American in 1920s,to Detroit from Syria . Had a beautiful very clean row house in a quiet Detroit neighborhood, with a large kitchen. Made delicious baked chicken and large platters of a rice dish and delicious kibbeh . A big garden in the backyard.