Try Coles Cooking Club member Feirouza’s delicious beef kibbeh recipe. Full of flavour, this delicious dish is perfect for parties and family get-togethers.
Makes2424
Cook time25 mins25 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
3 cups cooked couscous
2 brown onions, quartered
1 red capsicum, seeded, coarsely chopped
1/2 cup basil leaves
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1 tbs Lebanese seven spice (see tip below) or Harissa spice mix
1 1/2 tsp salt
1kg Coles Australian No Added Hormones Lean Beef Mince
Vegetable oil, to deep-fry
Mint leaves, extra, to serve
Flat-leaf parsley leaves, extra, to serve
Filling
2 tbs olive oil
1 brown onion, finely chopped
500g Coles Australian No Added Hormones Lean Beef Mince
1 tsp salt
2 tsp Lebanese seven spice (see tip below) or Harissa spice mix
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the filling, heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until lightly browned. Add the mince, salt, seven spice or harissa spice mix and pepper and cook, stirring with a wooden spoon to break up lumps, for 5-6 mins or until the mince changes colour. Add pine nuts and stir to combine. Set aside to cool slightly.
Step 2
Place the couscous or bulgur in a food processor with the onion, capsicum, basil, mint, parsley, seven spice or harissa spice mix and 1 tsp salt and process until finely chopped. Add the mince and process until a smooth paste forms. Transfer to a large bowl.
Step 3
Line a baking tray with baking paper. Use wet hands to shape 2 tbs of the couscous or bulgur mixture into a ball, then make an indent in the ball. Spoon 1 tbs of the filling into the indent, then pinch the edges to enclose the filling. Shape into a ‘football’ shape and place on the lined tray. Repeat with the remaining couscous or bulgur mixture and filling to make about 24 kibbeh.
Step 4
Add enough oil to a deep saucepan to come 6cm up the side of the pan. Heat over medium-high heat until the oil is 175°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Add one-quarter of the kibbeh to the pan and cook, turning, for 6 mins or until golden brown and the outside is crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the remaining salt. Repeat, in batches, with the remaining kibbeh.
Step 5
Arrange kibbeh on a serving platter and sprinkle with mint and parsley.
Serve with chopped Lebanese cucumber, garlic sauce and lemon wedges
DIY spice mix: Lebanese seven spice is traditionally used to make kibbeh. To make it, combine 2 tsp each of allspice, ground black pepper, ground cinnamon, ground cloves, ground coriander, ground cumin and ground nutmeg.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute cooked couscous for wheat bulgur.
1 tbs Lebanese seven spice (see tip below) or Harissa spice mix
1 1/2 tsp salt
1kg Coles Australian No Added Hormones Lean Beef Mince
Vegetable oil, to deep-fry
Mint leaves, extra, to serve
Flat-leaf parsley leaves, extra, to serve
Filling
2 tbs olive oil
1 brown onion, finely chopped
500g Coles Australian No Added Hormones Lean Beef Mince
1 tsp salt
2 tsp Lebanese seven spice (see tip below) or Harissa spice mix
1/2 tsp coarsely ground black pepper
1/2 cup (80g) pine nuts, toasted
Description
Try Coles Cooking Club member Feirouza’s delicious beef kibbeh recipe. Full of flavour, this delicious dish is perfect for parties and family get-togethers.
Method
Step 1
To make the filling, heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until lightly browned. Add the mince, salt, seven spice or harissa spice mix and pepper and cook, stirring with a wooden spoon to break up lumps, for 5-6 mins or until the mince changes colour. Add pine nuts and stir to combine. Set aside to cool slightly.
Step 2
Place the couscous or bulgur in a food processor with the onion, capsicum, basil, mint, parsley, seven spice or harissa spice mix and 1 tsp salt and process until finely chopped. Add the mince and process until a smooth paste forms. Transfer to a large bowl.
Step 3
Line a baking tray with baking paper. Use wet hands to shape 2 tbs of the couscous or bulgur mixture into a ball, then make an indent in the ball. Spoon 1 tbs of the filling into the indent, then pinch the edges to enclose the filling. Shape into a ‘football’ shape and place on the lined tray. Repeat with the remaining couscous or bulgur mixture and filling to make about 24 kibbeh.
Step 4
Add enough oil to a deep saucepan to come 6cm up the side of the pan. Heat over medium-high heat until the oil is 175°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Add one-quarter of the kibbeh to the pan and cook, turning, for 6 mins or until golden brown and the outside is crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the remaining salt. Repeat, in batches, with the remaining kibbeh.
Step 5
Arrange kibbeh on a serving platter and sprinkle with mint and parsley.
Serve with chopped Lebanese cucumber, garlic sauce and lemon wedges
DIY spice mix: Lebanese seven spice is traditionally used to make kibbeh. To make it, combine 2 tsp each of allspice, ground black pepper, ground cinnamon, ground cloves, ground coriander, ground cumin and ground nutmeg.
