Kibe pronounced “kee-bee” are elongated ovals of spiced beef mince and burghul wheat that are fried until golden.
Beef Kibe with Tahini Sauce
Serves 4
Ingredients:
1 cup burghul (cracked wheat)
1 cup beef stock
2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground nutmeg
1kg beef mince
2 tbsp mint, finely chopped
2 tbsp flat-leaf parsley, finely chopped
vegetable oil, to deep-fry
mint leaves, coriander leaves and lemon wedges, to serve
Tahini Sauce
1 cup Greek yoghurt
2 tbsp tahini
2 tbsp lemon juice
Method:
Place burghul in a heatproof bowl. Bring stock to boil in a small saucepan over high heat. Pour over burghul. Set aside for 30 minutes to soak.
Meanwhile, heat oil in a medium frying pan over medium heat. Add half the onion and cook, stirring for 5 minutes or until onion softens.
Add garlic, cumin, cinnamon and nutmeg; cook, stirring, for 1 minute or until fragrant. Add 250g of the beef and cook, stirring with a wooden spoon to break beef up, for 5 minutes or until cooked through. Remove from heat and set aside to cool.
Add mint and parsley to the beef mixture; season with salt and freshly ground black pepper.
Drain burghul through a fine sieve, pressing with the back of a spoon to remove excess liquid. Place in a large bowl with remaining beef and remaining onion. Use your hands to combine. Season well.
Using wet hands, roll 2 tablespoons of burghul mixture into a ball. Use your thumb to make a well in the centre. Place 2 teaspoons of the spiced beef into the well.
Shape burghul mixture over filling to enclose. Mould into an enlongated oval.
Repeat with remaining burghul mixture and spiced beef mixture.
Heat 2-3 centimetres of oil in a medium frying pan to 180°C. Add four kibe and cook, turning, for 2-3 minutes or until golden and cooked through. Transfer to a plate lined with paper towels. Repeat with any remaining mixture.
To make the tahini sauce, combine yoghurt, tahini and lemon juice in a small bowl. Taste and season.
Place tahini sauce in a serving bowl. Top with kibe, sprinkle with mint and coriander. Serve with lemon wedges.
