Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, gulf kibbeh with tomato sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Gulf Kibbeh with Tomato Sauce is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Gulf Kibbeh with Tomato Sauce is something which I’ve loved my whole life.
To prepare the sauce: fry the onion in vegetable oil until it's golden, then add in the swiss chard, tomato, red pepper and salt. Drop the kibbehballs into the sauce, you can add a little bit of water if the sauce is too thick. Sprinkle with dried mint before serving. Eggy shakshoukah (recipe here), mulukhiyah soup (recipe here), the classic lentil/rice combination, majadra.
To get started with this recipe, we must first prepare a few components. You can have gulf kibbeh with tomato sauce using 25 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Gulf Kibbeh with Tomato Sauce:
- Make ready For the kebbe dough:
- Take 1 kg ground beef
- Get 1 1/2 cup white rice
- Get 1 egg
- Take 1 onion, chopped finely
- Take 5 cloves garlic, crushed
- Take pinch ground cardamom
- Make ready vegetable oil for frying
- Make ready For the sauce
- Prepare 3 tablespoons tomato paste, diluted in 1.5 cup of water
- Make ready 1 cup tamarind juice, fresh
- Make ready salt -
- Make ready For the filling:
- Take 5 onions, chopped
- Prepare 4 cloves garlic, chopped
- Take 1/2 cup chickpeas, boiled and mashed
- Take 1/4 cup vegetable oil
- Take 1/4 cup raisins, soaked in water
- Get 1 tablespoon bunch of coriander
- Make ready 1 red bell peppers, dried, crumbled
- Take pinch hot green chili pepper
- Make ready cinnamon
- Take butter
- Make ready salt
- Get black pepper
Bring to a high simmer, then turn the heat down to medium-low. Spread about ½ cup of tomato sauce in the bottom of the dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat.
Instructions to make Gulf Kibbeh with Tomato Sauce:
- For the Filling: Heat 1 tablespoon of oil in a pan and fry the onions. Stir over low heat until they turn golden.
- Mix in the garlic, the green chili pepper, red pepper and coriander and combine well. Then add in the mashed chickpeas and raisins and stir well over medium heat for 2 minutes.
- Season with salt, pepper and cinnamon. Set aside.
- For the Kebbe and Sauce: Cook the rice as instructed on package. Drain.
- In a large bowl, mix well the ground beef, onion, rice and garlic. Then add in the egg and cardamom. Knead until you form a homogeneous dough.
- Divide the dough into balls the size of an egg, then flatten each ball into a circle. Place one tablespoon of the filling in the middle of each circle then close the circles around the filling and shape into an oval ball.
- Heat the oil in a large saucepan, then fry the kebbeh balls until they become golden. Remove from oil and set aside.
- For the sauce, pour the tomato paste in a small bowl. Add in the tamarind juice and mix well.
- Arrange the fried kebbeh in a baking pan, the kebbe should be next to each other. Pour evenly the sauce over them, making sure that they are well coated
- Bake in the oven for 30 minutes.Serve hot.
Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. When the sauce begins to boil, add the kibbeh balls and stir gently, taking care not to break them. Take off the heat and set aside.
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