How to make the ULTIMATE KIBBEH! كبة مع اللحم

[@blanchetv]

My brand new COOKBOOK, “Feast in the Middle East,” is now available internationally! This book contains both classical as well as modern Middle Eastern recipes, including the dishes you see here on this channel. This over 200 page hardcover book contains meticulous cooking instructions, gorgeous photos, family stories, and historical information on each dish. For ordering information, click HERE: secure.mybookorders.com/Orderpage/2189

[@GolfCartDog]

First generation Lebanese American here. Kebbeh is my most favorite dish! I prefer it raw but can't always get the meat I prefer so I usually make a cooked version. Thank goodness for videos like this! Some of us didn't pay attention how it was being made when for us as children. My mother's kibbeh was usually saved for the holidays, a rare treat. I wish there were more authentic Lebanese resteraunts near me!

[@blanchetv]

That is what I am here for--hopefully you can recreate many of your favorites without driving to far, and bring back memories of family members you cherish. Welcome to the channel, we have so many of the classic favorites here and break it down so it's easy! =)

[@fjordhellas4077]

I’m Norwegian and I’m very fond of the Arab world and of Lebanon in particular. I got to know and explore magnificent Lebanon when studying at the American University of Beirut . Lebanon is a hidden gem and what to say about its ancient and magnificent history, culture and fine gastronomy. I’ve never had food that could match Lebanese food,not even Italian or French food could match the fine and diverse cuisine of that country. My Greek mum gets ticked of when I speak my mind about the wonders of Middle Eastern food and the incredible hospitality of the people.

[@blanchetv]

Thank you for such a kind comment, yes in the Arab world we love to show people we care about them through food and hospitality! I have yet to visit Lebanon, you are so lucky to have studied there and I hope I can go someday and cover the culture there too! ;)

[@davidlatif7829]

Looks delicious… Being Lebanese myself my family always served it with Labne and Syrian bread. Thank you for sharing your recipe.

[@jeffkeeth6380]

Yep. Markouk (sitty) bread & labne.😊

[@breepauluka6700]

I love to make kibbeh shepherd's pie style - but I'm vegan so I use lentils for this style too. I found a recipe that was exactly like this one written for ground lamb, and I just swapped 1 cup dry lentils (french green or black - small ones that hold their shape well and more resemble ground meat) per lb of lamb, and added 2 Tbsp flour to crust mixture to account for moisture of lentils, and it worked out great - it's one of my husband's favorites. I also added a small handful of chickpeas to filling mixture for a little texture. And I decreased spices a bit just because I thought meat with all its fat probably accommodates more spice flavor than lentils do. So anyway if people here with vegetarian dads wanted to try that with this recipe I'm sure it would work too. :)

[@blanchetv]

Yes lentils make a great substitute for meat!! I made a lentil kibbeh video as well if you want to try another version ;) kzbin.info/www/bejne/i3aooXWNppqpsM0

[@meh4168]

yeah so nice to see your mom! She is so beautiful. Love from Toronto!

[@msdonna2148]

Love you both, I have been cooking your recipes, did the cookies last week and my middle-eastern neighbors loved them, you have a gorgeous lovely family and I very much enjoy it all. Thank you.

[@blanchetv]

Aww thank you so much Donna! Glad you are enjoying the recipes!

[@jomichat1975]

It so happens that I am originally from Lebanon and its been at least 60 years since I tasted Kibbeh or Kibbeh Nayeh. You've just awakened something in my mind that is not going to leave me alone.... until I've cooked Kibbeh. I remember my GrandMa used to mix the Burghul and meat in a huge marble mortar and pestle. Then we had an abundance of "snowbar", or pine nuts. Thanks for the memories Blanche.

[@blanchetv]

Fabulous, that is what I hope to do, keep this cuisine alive, so nice to hear I have awakened your memory of this recipe!

[@michaelsakey9328]

My Teta calls pine nuts Snowbar too!

[@lzblz8676]

My parents took our small family to a famous Lebanese restaurant in Lawrence MA called Bishop’s all through my childhood on special occasions. That was my first experience eating fresh Kibbeh, pita bread, etc. To this day in my 30’s it is still some of the best food I’ve ever eaten and I will always be thankful that my Sicilian/ French Canadian and English/Irish parents gave me the exposure to appreciate Lebanese food! 😂

[@blanchetv]

Cool story, I looked it up and it looks the restaurant is still going strong! Now I must check it out if I ever get the opportunity to visit. Thanks for sharing!

[@lzblz8676]

@@blanchetv oh wow! I thought they had closed.

[@nadiacavallini4728]

Love this video of you two! Thank you Habebti’s 💜💜💜

[@ablatalhami3153]

I love your videos. Thank you so much for sharing these amazing recipes!

[@blanchetv]

Thank you so much!

[@Fernando-ox5mo]

Delicious. A work of art!

[@RandyNacol]

it's so nice to see another person using Garlic, my dad would make it with garlic but my Grandmother wouldn't use garlic. he was born in Lebanon but they came over to the US when he was 3. We would also use cumin and parsley in our stuffing . Growing up our Sundays were always full of middleastern food smells. beautiful memories

[@blanchetv]

Thanks for sharing your story! Yes garlic is SUPER important in our family. We find a way to put it in everything except desserts lol!

[@tagreedo6700]

I’m so proud of you You born in USA but I see you very good with speaking Arabic And u always make me smile how u speak to u brother

[@blanchetv]

Thank you dear, my Arabic could be better, but so grateful I can speak it and understand it, as it was the first language I learned at home. =)

[@tagreedo6700]

@@blanchetv I hope everyone is safe We are in lockdown in Canada

[@tagreedo6700]

@@blanchetv Take care of yourself and please say hi to your mum

[@blanchetv]

@@tagreedo6700 Will do, hope you stay healthy throughout this insane time!

[@StrangePrettyThings]

Looks delicious I love these but didn't know how to make it..thank you

[@blanchetv]

Hope you enjoy --these are my favorite and hope they will be yours too =)

[@StrangePrettyThings]

Yes in deed I love all of it ...thank you for replying

[@ey6002]

May God bless your family Great job

[@blanchetv]

God bless you too!

[@fadalr]

You are both beautiful!! You look like sisters! God bless! Thank you so sharing this recipe! We love kibbeh!

[@blanchetv]

Thank you sweetheart! I feel blessed to have a young momma ;) Glad you love this too!

[@CherylKCherylsHomeCookingshow]

YUMMY...Looks really good Blanche!

[@blanchetv]

Thank you dear!

[@jackierhone71]

my grandmother used to make kibbe balls...it was the most delicious meal!

[@maritesscase1259]

Love how you explain how to make kibbeh.its ramadan now so i will try your recipe.thanks for sharing.👍😊😊

[@kyliefan7489]

I been looking for a good Kibbeh recipe! So happy your mom demonstrated how to make them as dumplings style as well cause that is the version I ate at my friend’s house who’s a Palestinian Spaniard. So delicious!

[@blanchetv]

That is my favorite way to eat this, a little time consuming, but worth the effort!

[@wadybaquerizo931]

Yaaaaaaayyy!!!!. Thank you so much you guys!!!! I love kibbeh!!! Especially fried... I just made a container of baked kibbeh this past weekend cause I have no clue how to go about the fried one but I love it! I can't wait to try this recipe.... thank you!!!!!!! 😊

[@blanchetv]

You are welcome enjoy!

[@michaelhurani7266]

Wow girls ! you are really good and work very well together. Thank you for inspiring me .

[@nelsonvalencia7889]

Lebanon is a hidden gem and what to say about its ancient and magnificent history, culture and fine gastronomy. I’ve never had food that could match Lebanese food, not even Italian or French food could match the fine and diverse cuisine of that country. When I speak my mind about the wonders of Middle Eastern food and the incredible hospitality of the people. 🤓🌏

[@fatimagora6777]

You guys make it look so easy both ways. Now i am going to make it asap. Issa was so funny at the end.

[@JerseyShoreBethany]

My sitto would chop at least 3 onions until they turned to almost a liquid consistency. That makes the kibbeh moist. Also I get a giant bag of pine nuts from my local Costco for $19.99. I use around 1 1/2-2 cups because I like lots of pine nuts in each piece. Thanks for the great cooking channel!!! Lebanese girls are the best aren't we lol?!

[@blanchetv]

Your sitto is legit, she knows what's up and has some real patience! Glad you are keeping up the tradition! ;)

[@dedekarafotias5339]

Got your beautiful book! The recipes are delicious! My house smells wonderful! Thank you!

[@blanchetv]

Oh so glad to hear that thank you for giving it a try! 💕😘

[@DavidYoung-lo5iz]

I remember eating raw kibbeh at my grandmothers growing up.

[@natsandjian7605]

Me too!

[@janishagerdon5538]

It’s Kibbee-ney-aaa. Don’t know how to type it.

[@nelsonvalencia7889]

Kebbeh is my most favorite dish! I prefer it raw but can't always get the meat, I prefer so I usually make a cooked version. Thank goodness for videos like this! Some of us didn't pay attention how it was being made when for us as children. I wish there were more authentic Lebanese restauraunt near me. 😍🌏

[@rosebudrose72]

I've been fortunate enough to try many middleeastern dishes. Can't wait to try this on my own.

[@fatoumaxoxo]

Lovely ladles God bless ❤ if you don't mind can you tell me the brand name of the pan ur using thank you 😊

[@blanchetv]

I got the pan from Palestine, but this is the closest I can find here: amzn.to/34xUrQ3

[@fatoumaxoxo]

@@blanchetv thank you so much 😊

[@nader8757]

You can use ground meat for the filling too.

[@CindysHomeKitchen]

love your videos!great work,keep it up!

[@blanchetv]

Thank you Cindy! ;)

[@CindysHomeKitchen]

Not a problem!;) gorgeous!

[@toonezon4836]

Kibbeh b'senia is all fine and good, but the real treat is Kibbeh nebbesia, the torpedoes, freshly fried with some lemon squeezed into it. Also when you make nebesia style, you get the flats with the extra buragol

[@villoni]

Mom looks great!

[@mamuna1995]

Had the fried version at a Lebanese restaurant in London 2 weeks ago for the first time and I totally loved it! gonna try this recipe out - thanks!

[@elimonjal]

wonderful thank you so much

[@helenerainey7330]

excellent

[@exmcgee1647]

I first had kibbeh in my village in Lebanon that my Aunty Samira made ! Super yumm! The neighbors too.

[@blanchetv]

Lebanese really know their kibbeh for sure! ;)

[@danijelakelava6602]

You are welcome.😄😍😘

[@user-pl1hz8pu1p]

I am going to try this! Do you have a recipe for Oozie or Kabsa???

[@blanchetv]

As of now I do not, will add to the list!

[@user-pl1hz8pu1p]

@@blanchetv OK, and can you do one for Ouzie too?

[@cqammaz53]

How to freeze kibbeh? Do you freeze them then cook them OR do you fry/bake them then freeze them?

[@blanchetv]

We freeze them before cooking them, and then fry them when ready to eat.

[@danijelakelava6602]

You are so amazing. I also support you with all of my heart.😄😍😘

[@mariapalmer5671]

Your book is fantastic . The Cypriots also have this recipe but they call it Koupes , pronounced Goubes. Utterly delish. Only difference is they are made in individual slightly pear shaped meat ball

[@blanchetv]

Thank you! Nice to know, I had no idea they made this in Cyprus!

[@lorrisbits]

That looks very good! I know from family everyone seems to have their own version : ) I loved on holidays when my mother would make the raw version on kibbeh with the oil in the middle, do you ever make that? And then the next day we would have the tray of cooked kibbeh - if she made the balls she always fried them in rendered butter. I only make baked kibbeh now, my more american family isn't fond of the raw but I used to love it! Thank you for sharing.

[@nathanfarias1051]

Is there a written version of your recipe anywhere?... .. thank you

[@robbshoppach191]

Grandparents can to American in 1920s,to Detroit from Syria . Had a beautiful very clean row house in a quiet Detroit neighborhood, with a large kitchen. Made delicious baked chicken and large platters of a rice dish and delicious kibbeh . A big garden in the backyard.

[@blanchetv]

Love it--truly sounds like the Arab immigrant experience across the board and it's beautiful!

[@hovsepgurunian5511]

Thank you for this reminding it's so beautiful love you and your mama tslam ideykon much love

[@MlleNoko]

Great video!

[@m.c.fromnyc2187]

Great video! Since you asked for comments, may I repeat what I mentioned in one of your videos: Snoubar Balady, the Mediterranean Pine Nuts, will do 1000% better than the Korean Pine nuts. Given that Snoubar is very expensive, you can use a half portion, but its really nice nutty taste will make all the difference. Even better, I would go for chopped walnuts instead. Also in the old days, to keep the Hibbeh bil Seyniyyeh crust moist and chewy, one tiny piece of Liyyeh (Lebanese lamb tail fat) was placed on each of the diamond shaped portions. The fat melts and vanishes into the crust during the baking process. One more thing: for the adventurous cook who wants to try making the fried Kibbeh (football or torpedo shape): there is an attachment for the Hamilton Beach meat grinder. You feed the grinder as usual, with the Burgul paste. A continuous tube of raw Kibbeh shell will come out of said attachment. You only have to use a knife to cut the raw Kibbeh shells to size, stuff them, and close the ends. Deep fry and serve with a lemon to squeeze, or with your favorite dip: Hummous! Sahtein!

[@blanchetv]

Love any kind of shortcut and recommendations--thank you!!

[@elizabethkraemer2050]

Hi there, I just watched your great video on Kibbeh. I lived with a Lebanese family for four years, and It made me so hungry for Kibbeh! I live in San Diego now and haven't found a decent Lebanese restaurant. Although I've eaten it as you cooked it and also in the fried version, but I've also eaten it raw and I loved it. There were two dishes I recall eating that can not find a recipe, I'm not sure if I'm spelling it correctly, it is Lubia, a sort of tomato based green been stew, and lamb tripe (stomach) stuffed with rice and ground lamb and boiled and then sliced. Do you have a recipe for either of these?

[@blanchetv]

Yes I do have a recipe for Lubia, but the version with meat, you can check it out here! : kzbin.info/www/bejne/bF7WiYN7qql1hMk

[@rose8662]

Oh my, would you please do the sweet potato, mushroom, spinach kibbeh? I only eat plant-based but watch all your shows because I enjoy them so much. Whether you're by yourself or w/your mom, I love watching!

[@blanchetv]

Thank you Rose! Will add that one to the list! ;)

[@cyndifoore7743]

blanchetv I’d love to see that too!

[@jamesrodriguez9184]

Hey I. ADOOOOOOOORE. YOUR. CHANNEL!!!!!!! YOUR. RECIPE S ATE. PERRRRRFECCCCCTAS!!!!!!!!!

[@flonar1]

Yum, yum, yum!! 😋😋 my favorite!!

[@Naimeh8161]

This is my favorite recipe it's same as my mom's! I like your idea of using the food processor, thank you! my kibbeh dough it's so much better! Yes I'm from Ramallah! I love all your videos they are well informed!

[@emadshukair3627]

You guys are amazing. enjoying your videos all the way from Chicago. hope to see more videos in the future. Hey Blanche have u ever considered putting a bid to be on the Food Network Show? I mean they have every race as a host except an Arab American host. Just saying.

[@blanchetv]

Love Chi-town! I lived there for a year and the people and city were FANTASTIC. Yes Food Network is uncertain about putting Middle Eastern food on their network, I can only hope they come around and realize that this food is loved all over the country. ;) Thank you!

[@fatimagora6777]

Emad Shukair agree with you. They need an Arab chef ☺

[@cyndifoore7743]

Emad Shukair great idea!! Blanche, you and your mom would be perfect for this!

[@vnguyen1620]

yum

[@barbkafilmout9449]

Hi Blanche what can be used in place of bulgur if you have allergies? 😊

[@blanchetv]

This one is hard, as bulgur is a huge part of making this dish. Perhaps quinoa might work.

[@rodimusprime9599]

You did a funny impersonation of your dad. This kitchen is not big enough for these two great chefs!

[@blanchetv]

Haha thank you Richard!

[@milenaalam3404]

What’s the bulgar to meat ratio? 1lb of ground/minced meat to how much bulgar for the crust?

[@blanchetv]

3 cups of bulgur wheat (the finest kind, #1) 1 pound of ground beef

[@milenaalam3404]

BlancheTV Thank you so much! I made your falafel recipe last night and my husband said we will never buy it from a restaurant again!!! Your recipes are amazing!!! Absolutely delicious!!

[@blanchetv]

@@milenaalam3404 Great to hear that Milena! So glad you are now a felafel expert!

[@kalzyoung]

I’m about to make some today I was looking for tips and I found the queen of the zachee food 🤣 …My cousins own the Sunrise Deli on Irving in the city. They put raisins in the crust and it was super delicious

[@blanchetv]

Ooohhhhhhhhh sunrise deli had the BEST felafel in the nation. LOVED IT! Raisins in the kibbeh? Dude!

[@cyndifoore7743]

Your pumpkin kibbeh sounds delicious! But the only way I’ve eaten Kibbeh at restaurants is in little football shapes. I love it! I love allspice and didn’t know that was in it. I’ll have to make this but I’ll half the recipe. Thank you for showing the footballs ones!!! Being single those will be better and then I can freeze the rest. Yum!!! I think that a yogurt sauce was served with them.

[@exmcgee1647]

your impression of your father ! LOL. I had a grandfather like that!

[@diamonddave]

yummmmm....

[@yrn5638]

yo sister and mom. Pickled turnip recipe. Please the bestest in the world one. Mine keep coming out either soft or the outer part soft. Pickles should be crispy?xx

[@blanchetv]

I told my mom about your comment and she said yes, she will do it (don't have a definitive time yet, but thank you for your idea!) . Yes pickles should be crispy for sure!

[@Zublime75]

Hi, my great grandparents immigrate from Beirut to Mexico, I grew up eating Lebanese food and I'm thinking the recipes just changed during the years, because the way we do kibbeh is just like you did but we ad mint to the mix and it guives it a delicious flavor... was that a mexican thing to do??

[@blanchetv]

Zublime75 no actually adding mint is a very Lebanese thing to do! 😉

[@nathanfarias1051]

What fat percentage in meats ?and what cut for beef in crust ?

[@blanchetv]

We used 80/20 for beef in crust. For the inside I just used a standard leg of lamb. Measurements in description box above, directions in video ;)

[@johnnyquest6115]

I gotta have yogurt with my kibbeh. Either pour it on the kibbeh after it's cooked, or use it as part of the stuffing (labneh balls).

[@kt9190]

Being Syrian we make it like that💕

[@blanchetv]

aww great to hear!

[@FR-ud4ux]

please make haresa/ basbousa pleeease please I have been looking for this receipe since so long and I don't seem to find one that is good : (((

[@blanchetv]

Aha, that was in one of my very first videos: kzbin.info/www/bejne/fmbEi3VnqsuMhsk To see all of the desserts, you can visit the dessert playlist here: kzbin.info/aero/PLm5-PI4h0s4oeE7Exd08IFtmXiN4-Zxh3

[@FR-ud4ux]

Thank you so so much

[@michaelsakey9328]

So I made baked Kibbeh today, and was a little disappointed in it (even having made it a so many times before) but I think the way your mom incorporates the wheat germ and meat and onion in batches makes way more sense. I always just fold in the wheat germ after the meat is blended. Thanks for the tips!!

[@ninam6194]

What size is your pan?

[@blanchetv]

9 by 13

[@helenerainey7330]

EXCELLENt

[@m.c.fromnyc2187]

The fried Kibbeh Hamilton Beach accessory: useandcares.hamiltonbeach.com/files/840336401.pdf. Parts 17 & 18 make the Kibbeh accessory.

[@kmattar]

Did I miss the baking instructions. I can’t wait to make it in the oven so I don’t have to deep fry it - which is actually delicious but who deep fries nowadays

[@blanchetv]

Bake 400 degrees for 40 minutes or until the top is browned. Yes no one really deep fries stuff, but the fried ones are probably one of my favorite treats ever, reserved for special occasions of course :)

[@kyliefan7489]

Deep fried is the best!!! Yum yum!

[@ssaah59ify]

My mom was an excellent cook, but the one thing she had difficulty with was the Kibbeh 'footballs' (what my nephews called them)...it was up to my Aunt to make them, and boy were they good! Mom mad kubbeh saniyeh, as you and your mom made, it was so very delicious with her home made Laban and simple salad dressed with lemon & olive oil.

[@blanchetv]

Yes with that salad it is the BEST!

[@cyndifoore7743]

Blanche, I’m not a fan of eggplant and don’t eat babbaganouch bery often but once I did find a fabulous babbah at a restaurant that was so delicious. Do you have such a recipe? Perhaps the ones I didn’t like didn’t put the salt on them before cooking.

[@blanchetv]

By far my favorite eggplant recipe of all time, I have converted the eggplant phobic with this one: kzbin.info/www/bejne/gpjNi6uLjrh1fc0

[@janishagerdon5538]

Blanche my Syrian family mixed their Kibbee while making it with ice water. So they would dip their fingers in ice water and keep mixing

[@blanchetv]

Great tip, I will try that next time!

[@ruthstagnitta5310]

Isa is so funny

[@kyl86]

I will try your recipe with a small modification. Well now there is peace in middle east , Thank GD. Thank you

[@blanchetv]

I wish there was peace in the middle east, sadly it is worse than ever.

[@danijelakelava6602]

You are so sweet dear blanche.😍😘

[@studapeppahead5384]

My family recipe goes back 300 years........and this looks pretty close!

[@blanchetv]

Now that is so cool! ;)

[@filomenarodrigues6539]

Don’t you add pine nuts with the filling

[@blanchetv]

Yes, take a look at 9:12

[@eslteacherful]

that's interesting... I've never seen this version....is this Palestinian? The ones I've eaten everywhere and how my relatives do it is with ground meat (never small cut) and the trick is to make the layers super thin, the bulgur mixture has more bulgur than meat (makes it very crunchy) and put more than just two teaspoons of butter :)) It has to be slathered with ghee or the bulgur will dry out. Sahteen!

[@tlandry9689]

Lamb is the best but I never find it locally.

[@ddnaomi]

My fathers family never put allspice or cinnamon in our Kibbeh although sometimes we would put a little fresh mint in the mixture. I guess it's a matter of taste. We always had Nayye on Sundays with a slice of onion on french bread with olive oil. M'judra or Maugmour on Fridays. I picked about 100 grape leaves this evening from my vine.

[@blanchetv]

Sounds like a Lebanese variation with the mint. Happy grape leaf rolling! ;)

[@ddnaomi]

blanchetv. yes Lebanese. we make our Haashweh a little different too.

[@ashleyfox2047]

Your mom is very beautiful

[@kyl86]

Ok 1st time it did not come out so great. Chicken bad idea, next time will try lamb .

[@blanchetv]

Yes using lamb is probably best if you are not averse to lamb

[@funicats]

Great recipe which I'm going to try making as low fat as possible so I can have it on Slimming World. Diet aside, I like it best with Tehina rather than hummus. Mmmm......

[@blanchetv]

Whatever makes you happy! :D

[@funicats]

Food makes me happy, especially good Middle Eastern food! :-)

[@blanchetv]

Daniel Hiller me too lol!

[@Ko-gl4nhfv]

Ma attyaba

[@omaralimay14]

Well, both of you explaining the recipe nicely and jovial. Thanks please don't drop things next time!

[@blanchetv]

LOL will try my best!

[@arisole6110]

But yip

[@mazinshawish]

yeah, your Baba is right..Whilst its good to experiment, the Generations wont appreciate the change. So yes, stick to the Original recipe for their sake!

[@juditcserny9612]

I love your recipes but please don't mock your dad. Same in your shawarma video. Unlike you but like me, he's first generation, so yes, we do have an accent.

[@blanchetv]

I don't mock my father, it is all done with love, he loves to do accents himself and get a laugh so I think you have misunderstood the private inner workings of my family

[@juditcserny9612]

Ok then :-) Can you please make Lebanese yellow lentil soup with spinach and garlic? Thanks!!!

[@blanchetv]

This is what I have so far, you can add the spinach at the end right before serving :) kzbin.info/www/bejne/nJWxeKZ3qM5llbs