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Kibbeh Sajiyyeh Antakliyyeh

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Kibbeh Sajiyyeh AntakliyyehIngredients: 

makes 4 rounds, each11 cm diameter

For kibbeh

500 g pounded meat (half beef and half lamb) (refrigerate till needed)

350 g bourghol

1 onion (50 g) (finely grated after dipping in salt each time you grate)

½ cup ice water

2 tablespoons ground cumin

½ teaspoon 7 spice powder

¼ teaspoon cinnamon

¾ teaspoons hot red chili powder

1¼ tablespoons salt

 

For filling

150 g butter, room temperature 

60 g walnuts, finely ground

2½ teaspoons ground cumin

½ teaspoon 7 spice powder

¾ teaspoon hot red chili powder

½ teaspoon cinnamon

⅛ teaspoon salt

 

On the side

Plastic paper a little thicker than plastic wrap (butchers use these papers)

1 bowl with ice water to dip hands

 

1. To prepare kibbeh for kibbeh Sajiyyeh:  Wash bourghol quickly and squeeze dry.

2. Peel onion, dip in salt few times while grating on the fine grater (it will be liquid).

3. Place bourghol in a wide opened bowl and add the grated onion, knead bourghol for 2 minutes.

4. Pour on top half cup of the ice water, cumin, 7 spice powder, cinnamon, red chili, and knead 2 minutes more.

5. Add the rest of the ice water and knead till bourghol is like a paste.

6. Remove pounded meat from the refrigerator and knead with the bourghol till well mixed adding little ice water if needed.  (The process may be prepared in a food processor but this is better).

7. Divide kibbeh into balls (about 70 g each).

8. To prepare filling:  Mix all ingredients.

9. To prepare kibbeh Sajiyyeh:  Place a dessert plate on its back on work surface (the back of plate inside border is 11 cm diameter)

10. Dampen the plate with cold water and cover it with plastic paper allowing the paper to hang from one side more than other sides and place one kibbeh ball in middle of plate.

11. Dampen hands with ice water and press on ball to cover the inside circle of the plate with a very thin paste of kibbeh, cover with the hanging part of paper and pat on it with the palm to arrange properly, then remove kibbeh with dampened hands and place on plastic paper.

12. Repeat procedure preparing a second ball of kibbeh but keep it on the plate, cover with ¾ teaspoon of filling away 2 cm from borders.

13. Remove the kibbeh round that was set aside with dampened hands and place it on top of the one on top of the plate, cover with hanging plastic and press on borders well, do not press on middle.

14. Continue with the rest of the balls.  (Kibbeh Sajiyyeh may be frozen on flat trays then removed to containers when hard, fry from freezer directly).

15. Fry over medium heat in a non-stick pan or with little vegetable oil.

16. Serve hot with yogurt, salad, or Mouhammara on the side.

N.B.:

 Some restaurants prepare kibbeh Sajiyyeh with onion and meat filling, but this is not the authentic kibbeh Sajiyyeh.

 

   
© 2005 Cooking Courses Marlene Matar