Beirut Rabbit Kibbeh

Ingredients

• For the kibbeh:
• 2 cups fine bulgur
• 1.5 ounces or 300 g lean meat, very lean
• 1 onion with marjoram, ground together
• A pinch of black pepper
• A pinch of cumin
• A pinch of seven-spice
• Salt to taste
• For the filling:
• 300 g minced meat
• 2 large onions
• For the sauce:
• 3 large onions, cut up, for boiling in 3 cups water
• 2 cups tahini
• 1 cup bou seer juice, also known as zafair
• 1 cup clementine juice
• 1/2 cup lemon orange juice
• 1/2 cup lemon juice
• Final stage:
• Prepare the sauce... Boil the onions in the water in a pot over the heat until cooked.
• Blend them with their cooking water until no trace of onion remains, then add the citrus juice and tahini and place over low heat, stirring until it comes to a boil.

Method

1. First, prepare the filling... Sauté the finely chopped onion in a little oil until softened, then add the meat, spices, and salt and stir until cooked through.
2. Nuts can be added, if desired, after turning off the heat.
3. Let the filling cool.
4. Start making the kibbeh dough... Soak the bulgur by covering it with water until the grains swell.
5. Add the spices, onion, and marjoram (ground together) and salt, and knead everything well.
6. Add the lean meat (pre-ground in a meat grinder) and knead well until the kibbeh dough comes together. A little water can be added if the dough needs it while kneading.
7. As soon as it is ready, start shaping it so it does not dry out and crack.
8. Form the dough into balls, then hollow them out with your finger, fill them, and shape them into patties until all the kibbeh is finished.
9. Fry the kibbeh patties in plenty of hot oil, or leave them unfried depending on personal preference.
10. Five minutes after boiling, add the kibbeh patties (raw or fried) and leave the pot over low heat until the oil, or "tahini oil," appears on the surface. At that point, the rabbit kibbeh is ready.
11. Serve immediately, or it can be plated and served at room temperature.
12. Beirut rabbit kibbeh recipe from a friend of the Shou Tabkhin Today website
13. Ruwida Al-Hajj Rifai
14. Click on Ruwida’s name to visit her profile on our site and browse her delicious recipes.
15. For more from Ruwida, here is How to Make Quince Kibbeh
16. Kibbeh is famous all over the world and prepared in many different ways. Here is Brazilian koshina kibbeh