3 cups of wheat flour for kibbeh (467g)
1 kg of lean lamb or beef
1 large onion
3 tablespoons of salt
1 tablespoon of black pepper
1 tablespoon of Jamaican pimenta
1/2 cup of cold water
Stuffing:
2 medium-sized onions, finely chopped
1/4 cup of melted butter
1/4 cup of pinholes (optional)
250g of ground beef that's not too fine
To taste: salt, black pepper, and cinnamon
2 tablespoons of melted butter
3 cups of wheat flour for kibbeh (467g)
1 kg of lean lamb or beef
1 large onion
3 tablespoons of salt
1 tablespoon of black pepper
1 tablespoon of Jamaican pimenta
1/2 cup of cold water
Stuffing:
2 medium-sized onions, finely chopped
1/4 cup of melted butter
1/4 cup of pinholes (optional)
250g of ground beef that's not too fine
To taste: salt, black pepper, and cinnamon
2 tablespoons of melted butter
To make the kibbeh: Place the wheat flour in a bowl and cover it with cold water
Let it rest for 10 minutes
Drain it through a sieve and press it to remove excess moisture
Place it on a flat plate, spread it out, and refrigerate for 1-2 hours
Remove all the fat from the meat and cut it into cubes
The meat should be cold
Mince the meat twice using a meat grinder or processor, adding a little cold water if the meat is not very cold
Mincing the onions and mixing with the meat, wheat flour, salt, black pepper, and Jamaican pimenta
Mix everything together and grind it through the meat grinder or processor two more times
Knead well until you get a paste-like consistency
Cover and refrigerate until ready to use
To make the stuffing: Fry the onions in butter slowly until they are translucent
Add the pinholes and fry until they slightly browned
Increase the heat and add the meat, cooking while stirring until the liquid evaporates and the meat starts browning
Season with salt, black pepper, and cinnamon
Grease a round refractory mold of 35 cm diameter with oil
Pack the kibbeh mixture into the mold, spreading it evenly with a moistened hand
Cover with the stuffing, spreading it evenly
Top with mounds of leftover kibbeh and press gently to spread
Use a knife to cut around the mold
Make cuts on the surface in a lozenge shape
Bake in a moderate oven (170°C) for 30 minutes
Melt butter and brush it on top
It can be served hot or cold, and 40 portions.
