Process.
Kibbeh (Crust) - Put the burghul in
nead all of it into kibbeh dough.( dip your hands in
nd smooth.
Properly prepared kibbeh must be pounded at least
ith foil.
Bake the kibbeh for 30 minutes. Remove the
ish.
To make the kibbeh, place the bulgur wheat in
Make Kibbeh according to directions, using 2 cups burghul instead of 3.
After final kneading, place on a large oval platter and spread it out flat.
Round the edges and smooth the top, using hand dipped in iced water.
Make a depression in the center with thumb and with the side of forefinger make 2 grooves along and across kibbeh to the edges.
Alternately shape on individual dishes.
Melt the niter kibbeh with the mitmita and cardamom
To make the kibbeh shells, place 4 ounces of
aking pan.
For the kibbeh, combine bulgur wheat, lamb, onion
ough.
To make the kibbeh you will need to make
n medium heat. Shallow-fry kibbeh in batches, until browned all
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
nd bulgur.
Smooth prepared kibbeh onto platter with fingertips that
ver medium heat. Add the kibbeh patties and cook until outside
about 20 minutes. Stir in kibbeh and salt.
Tear 1
an over medium heat. (Niter kibbeh, the real thing, is a
our.
Pour sauce over kibbeh and serve.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to