Kibbeh is originally a dish from the Middle East; it is made with a special bulghur wheat, stuffed with meat, seasoned with spices and herbs, it can be baked or fried. It is a very popular dish and considered the national dish in Lebanon, Syria and Iraq. It was the Syrian-Lebanese immigrants from the former Ottoman Empire who spread the recipe for this dish all over the world and, in this case, South America. In Brazil kibbeh is also popular, it is sold in bakeries, cafeterias, restaurants and bars.
The shape, size and ingredients of Kibbeh can vary widely across different types of meatballs. In Brazil people have customized this dish to their taste, and it is frequently served in a pan and cut in squares.
Yield: 4-6 servings
Soaking: 1 hour
Making the Brazilian Kibbeh
* 2 cups (500 ml.) boiling water
* 3 cloves garlic, pressed
* 4 bouillon tablets
* 9 oz. (250 g) fine bulghur wheat for kibe
* 1 and 3/4 lb. (700 g) ground beef
* 2 onions, chopped
* 3/4 cup chopped fresh chopped mint
* 1/2 cup chives and parsley chopped
* 1 cup (250 g) mayonnaise
* Salt and pepper
* 4 tomatoes, chopped
* 1/2 lb. (250 g.) Mozzarella cheese
* 1/2 lb. (250 g.) Cream cheese
* Plain white rice, to serve with your kibbeh
1) Bring the 2 cups water to a boil, and in it dissolve the bouillon tablets then add the bulghur and the pressed garlic. Soak for 1 hour.
2) In a large bowl, mix the meat, onions, mint, chives, parsley, mayonnaise, salt, pepper and bulghur wheat that was put to soak and has absorbed all the water.
Add the diced tomatoes and gently mix without breaking them.
3) In a deep greased pan, place half of the dough and level the dough with the back of a spoon.
4) Spread the filling, then the remaining dough over it. Place the pan in a larger pan (this will prevent the bottom to brown quickly and make the filling leak, so your oven won’t get dirty) and bake in preheated oven at 350 ˚F (180 °C) for about 1 hour. Do not over bake, not to dry the kibbeh.