Kibbeh roll with onion jam and pistachios
November 26, 2009 • Category: Main Dish
في مناسبة عيد الاضحى المبارك كل سنة وانتم بخير
Best wishes on the occasion of Eid Al-Adha to everyone!
This is the classic kibbé made into a roll instead of the traditional meatball version. It is inspired by the (heavenly) pastry burma of shredded wheat and pistachios dipped in syrup and hails from the Syrian culinary Mecca, Aleppo. I tweaked the recipe a bit by omitting the meat in the stuffing. The result here is a kibbé that is extra moist, stuffed with onion jam and pistachios with the delicious sweet and sour taste of pomegranate molasses.
I consulted Marlene Mattar’s Maeedat Marlene for the recipe.
INGREDIENTS: This quantity will make 2 rolls, or 8 to 10 servings
FOR THE MEAT SHELL:
- 1 pound of extra-lean meat (lamb or beef or veal)
- 1 cup of fine bulgur (#1)
- 1 medium-size onion (about 5 ounces)
- Spices: 1 teaspoon cinnamon, allspice, salt, white pepper. Pinch of nutmeg and paprika.
FOR THE STUFFING:
- 2 large onions (about 1 pound or 500 g)
- 2 cups of pistachios
- Spices: 2 teaspoons of sumak, 1 teaspoon of cinnamon and allspice, 1/2 teaspoon of cloves, salt and pepper to taste
- 1 generous tablespoon of pomegranate molasses
- 3 tablespoons of olive oil and 2 tablespoons of butter
METHOD:
Making the kibbé shell:
- Place the onion in a food processor or chop very finely by hand. Place the bulgur in a bowl, add some water and soak for 15 seconds. Drain immediately and push all the extra water out. Add the drained bulgur to the onion and mix a few seconds. Add the spices. Remove the mixture.
- Place the meat in the processor. Process for 3 minutes.
- Place the bulgur and onion and spice mixture back in the processor along with the meat. Process 3 minutes until the mixture is compact. Check for seasoning, adding extra salt, pepper or any spice that suits your fancy.
- Place the kibbé in a bowl and refrigerate (up to one day) until needed.
Making the stuffing:
- Peel the pistachios (optional) by either pouring boiling water over them and then peeling them a half hour later or tap water for 2 hours or longer.
- Chop the onions. Heat the oil and butter in a large skillet and then fry the onions gently, stirring from time to time, for about 20 minutes. When golden, add the spices and fry another 20 minutes. Add the pomegranate molasses and the pistachios and fry another 5 minutes until the mixture is very soft and the onions are brown. Taste and adjust seasoning, adding more pomegranate molasses if you wish.
- Cool the stuffing a few minutes while you prepare the kibbé roll or refrigerate for a while till ready.
ASSEMBLING THE KIBBE ROLL:
- Divide the meat mixture in two balls of equal size
- Grease two long sheets of aluminum foil and set side by side and cut two sheets of wax paper as well.
- On top of the foil, set one ball of meat dough. Flatten it with your hands and place the wax paper on top of the dough. Roll the dough into a 10 inchX 7 inch rectangle
- Place half the filling along the long side of the rectangle of dough. Fold the dough over and press the extremities until the sausage is formed. Wrap in the foil, pressing the sides like a candy wrapper.
- Do the same thing with the other dough. Place both rolls on a cookie sheet or metal pan and bake in a 375F oven for 20 minutes or so.
- Remove the foil from the kibbé rolls and (this is an optional step) brush with some butter or olive oil all over. Flip the roll over so that the seam is side down and bake another 10 minutes until the roll is brown and shiny.
- Let it rest a couple of minutes and cut into slices and serve. This can also be served at room temperature. Serve it with a salad or yoghurt salad if you wish.
Comments
23 Comments • Comments Feed
Rosa says:
Thatr looks so mouthwatering! A very unique recipe!
Cheers,
Rosa
On November 28, 2009 at 5:04 am
Simply Life says:
Oh my, this sounds AMAZING!!!
On November 28, 2009 at 8:02 am
senga50 says:
Nouvelle douceur… le temps de revoir ce grillage en caramel qui me plaît…
On November 28, 2009 at 8:13 am
Joanne says:
I love kibbe in it’s traditional form but this looks like a ton of fun to eat. I love the various flavors that you added to it with the onion jam, pistachios, and pomegranate. It must have tasted amazing!
On November 28, 2009 at 11:23 am
Alépine says:
Ca me fait plaisir de voir la kibbé mabroumé sur ton blog parce que j’avais justement envie de la faire pour ce 3id ! Ta garniture est originale, j’aurais bien aimé goûté 😉
On November 28, 2009 at 5:09 pm
Joumana says:
Eh bien! J’attends ta version avec impatience! Eid mubarak!
On November 28, 2009 at 5:38 pm
Asia Jo says:
Sound like a fabulous recipe!
On November 28, 2009 at 7:28 pm
spice says:
Eid mubarak to u also, Joumana….My list of “To try” recipes from your blog is getting bigger day by day…
On November 28, 2009 at 9:26 pm
Pam says:
This looks wonderful. I just so happen to have a bottle of pomegranate molasses in my pantry perfect for making this dish. Thanks, Pam
On November 28, 2009 at 9:27 pm
Sophie says:
This sounds so good to me!! waw!! they surely look excellent to me!!
MMMMMMMMMMMM,…
On November 29, 2009 at 5:32 am
Cocotte says:
Grâce à ton passage, je découvre ton blog… et hop, dans les favoris!
On November 29, 2009 at 5:36 am
maninas says:
stunning. i’m especially intrigued by the onion jam!
On November 29, 2009 at 8:57 am
HistoryOf GreekFood says:
It looks so juicy and flavorful! A delightful Mediterranean dish!
On November 29, 2009 at 10:48 am
Murasaki Shikibu says:
These look really interesting. 🙂 I’m not sure if I saw a spice mix for Sumak on your site, but if you do – could you please link it? I don’t think I can find Sumak here.
On November 29, 2009 at 10:55 am
Joumana says:
Hi Murasaki
Sumak or sumac is a spice that is available in any ethnic grocery stores. It comes from a shrub and is used in Turkish, Persian and all middle-eastern cooking. It gives a reddish hue to food and the flavor is pleasantly (and mildly) sour. I am sure you can find it in Spain, but if not there is buylebanese.com listed on my blogroll that sells it online. They sell it in a large quantity (1 kilo) because it is used a lot in Lebanese cuisine, mainly to add a lemony taste to food, turnovers filled with spinach and chard, stews, etc. You can substitute lemon juice for sumak or a pinch of citric acid.
Other online purveyors: the great american spice company, penzey’s
On November 29, 2009 at 11:00 am
Ivy says:
Wow, this sounds amazing.
On November 29, 2009 at 12:41 pm
amal says:
Bonsoir
J’adore cette recette, je la met de côté pour l’essayer..
bonne fête
à bientôt
On November 29, 2009 at 4:37 pm
rebecca says:
oh wow this looks so good, Happy Eid love Rebecca
On November 29, 2009 at 6:19 pm
Arlette says:
oh wow
how did i miss this posting…. very interesting… I bookmarked the recipe.
I like it my friend….
On February 12, 2010 at 10:51 am
zoon says:
I never tried this shape of Kebbé before. it seem easier than the Kébbé Kbeb (oblong stuffed balls)
On December 17, 2010 at 5:31 am
Lena says:
What a great idea. As a sushi lover this would be a great addition to a dinner party.
On May 19, 2011 at 3:34 pm
noufaila says:
MMMMMMMMMM…….
On March 11, 2013 at 5:03 am