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
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.
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