Kibbeh With Tahini Sauce | TasteToronto
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Kibbeh With Tahini Sauce

30 mins Prep Time

15 mins Cook Time

Ingredients

  • 2/3 cup fine bulgur wheat

  • 1/4 cup water

  • 1/2 large onion, chopped

  • 1 1/2 tablespoons Lebanese 7 spice

  • 10 ounces lean ground beef

  • Salt and pepper, to taste

  • Oil, for deep frying

  • 1/2 tablespoon olive oil

  • 1/3 large onion, finely chopped

  • 7 ounces ground beef

  • 1/4 cup pine nuts (optional)

  • 1 tablespoon Lebanese 7 spice

  • Salt and pepper, to taste

  • 1/4 cup tahini paste

  • 2 tablespoons fresh lemon juice

  • 2 garlic cloves, minced

  • 1/4 teaspoon salt

  • 2 tablespoons warm water

  • 1/2 teaspoon chili flakes

Directions

Tahini Sauce

2 Steps

  • Step 1

    In a small bowl, whisk all the ingredients until smooth.

  • Step 2

    Add more water to thin the sauce if necessary and adjust the flavour to your taste.

Kibbeh

13 Steps

  • Step 1

    In a bowl, add the bulgur and water. Set aside and let soak for about 30 minutes.

  • Step 2

    Meanwhile, to make the filling, add the olive oil to a pan over medium heat. Sauté the onion for about five minutes or until soft.

  • Step 3

    Add the ground beef to the pan and break it up as it cooks.

  • Step 4

    After the meat is cooked through, add the pine nuts and 7 spice. Stir well and season with salt and pepper. Set the pan aside.

  • Step 5

    In a food processor, add the soaked bulgur and onion. Process until a paste forms. Add beef and 7 spice to the food processor. Process for about 1 minute or until well combined. Season with salt and pepper.

  • Step 6

    Using wet hands, take a small amount of the kibbeh mixture and form it into a ball about the size of a golf ball.

  • Step 7

    Use your thumb to create a cavity in the centre of the ball and form the sides to make a hollow shell.

  • Step 8

    Place a spoonful of the filling into the cavity and gently seal the opening to form a closed ball.

  • Step 9

    Repeat with the remaining kibbeh mixture and filling.

  • Step 10

    Heat the oil in a heavy-bottomed pot to 350°F (175°C).

  • Step 11

    Fry the kibbeh balls in batches, turning them occasionally until they are golden brown and crispy on all sides.

  • Step 12

    Remove the kibbeh balls from the oil with a slotted spoon and drain them on a paper towel-lined plate.

  • Step 13

    Serve hot, with tahini sauce and enjoy!

Ingredients

  • 2/3 cup fine bulgur wheat

  • 1/4 cup water

  • 1/2 large onion, chopped

  • 1 1/2 tablespoons Lebanese 7 spice

  • 10 ounces lean ground beef

  • Salt and pepper, to taste

  • Oil, for deep frying

  • 1/2 tablespoon olive oil

  • 1/3 large onion, finely chopped

  • 7 ounces ground beef

  • 1/4 cup pine nuts (optional)

  • 1 tablespoon Lebanese 7 spice

  • Salt and pepper, to taste

  • 1/4 cup tahini paste

  • 2 tablespoons fresh lemon juice

  • 2 garlic cloves, minced

  • 1/4 teaspoon salt

  • 2 tablespoons warm water

  • 1/2 teaspoon chili flakes

Tags:

Toronto Recipes

Middle Eastern Recipes

Tahini Sauce

Kibbeh

Kibbeh With Tahini Sauce