You can think of Kibby as the meatloaf of the Middle East, minus the ketchup. Lamb and/or beef, cracked wheat, and Hashwi combine to make Kibby Mixture, which can be used for both Kibby Tray and Kibby Balls. You can use 100% lamb or beef in this recipe, but we prefer an even mixture of both. Look for a 90% lean, 10% fat ratio for both cuts of meat to ensure optimum texture.
- 3 lbs ground meat (we recommend using a 50/50 lamb and beef mixture with a 90% lean, 10% fat ratio)
- 1 medium onion
- 1 TBL salt
- 1 tsp finely ground black pepper
- 1 TBL Syrian Spice
- 2 cups fine cracked wheat (#1 bulgar)
Place the cracked wheat into a mixing bowl. Add enough warm water to cover 1 inch above the wheat. Set aside to soak for 5 minutes, then drain any excess water.
Chop onion into large, even chunks. Put directly into food processor with 2 pieces of ice, pulsing until diced. Scrape down the sides of the bowl then run processor until onion is pureed.
Using your hands, combine pureed onions, cracked wheat, and ground meat, ensuring that the onion is evenly distributed. Add salt, pepper, and Syrian Spice to mixture. (It’s worth noting that Lisa only uses 1 teaspoon of salt, but we’ve called for more in this recipe. The moral of the story? Salt according to taste.) Incorporate spices into mixture using your hands.
Working in batches, place the meat/onion/wheat mixture into food processor and pulse several times. This will help to distribute the fat and ensure that the final texture of your Kibby isn’t too dense. Transfer blended meat into another mixing bowl, repeating this process until all of the meat has gone through the food processor.
Yields about 4 ½ lbs.