Kibbet El Jazeree

Ingredients and Equipment
For the Kibbeh:
300 g fine semolina
300 g fine white burghul
2 tablespoons salt flakes – (try Olsson’s Sea Salt)
1 tablespoon ground black pepper
2 teaspoons mixed spices (b’harat)
200 g minced beef – (try Linga Longa Farm)
50 g pine nuts, roasted
1 medium brown onion, finely diced – (try A&W Muscat)
1 handful parsley leaves, finely chopped – (try Kurrawong Organics)
2 tablespoons extra virgin olive oil – (try Pukara Estate)
For the stock:
4 ripe tomatoes, roughly chopped – (try Kemps Creek)
2 cloves of garlic, cut in half – (try Russell, The Good Garlic Guy)
1 brown onion, cut in half – (try A&W Muscat)
3 bay leaves
4 sprigs of thyme
1 sprig of rosemary – (try Block 11)
Natural yoghurt to serve – (try Country Valley Dairy)

This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.

For the Kibbeh:
Place the semolina and burghul in a medium bowl and combine the two ingredients. Pour enough water to just cover the mixture. Cover with cling wrap and set aside for about 2 hours.

Heat the oil in a fry pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Place the mince in the pan and cook until brown, breaking up the mince with the back of a wooden spoon into smaller pieces. Drain off any excess fat from the mince.

Add 1 tablespoon of salt flakes, ½ tablespoon black pepper, the mixed spices, chopped parsley and pine nuts and stir the mixture until well combined.

Pour the stuffing into a sieve and rest it over a small bowl to drain any excess liquid from the mixture. Leave to cool for about an hour before using.

Once the semolina and burghul mix has completely absorbed the water, sprinkle with the remaining salt and pepper and using your hands, combine the seasoning and knead through the mixture for about 2-3 minutes.

Place half the semolina and burghul mixture into a food processor and process for about a minute until the mixture comes together. Repeat this process for the remaining mixture.

Note: If you find that the mixture is too wet, add a little more semolina to ensure it is not too sticky. If your mixture is a little dry, add a splash of water to the processor when mixing it through.

Fill a small bowl with cold water and set it by your side. Moisten the inside of your hands, then grab a golf-ball-sized portion of dough and roll it into a smooth ball. With the index finger of one hand, poke a hole half way into the ball while cupping it with the other palm; gently moving your index finger back and forth 2-3 times. Then place both your index and middle finger into the dough; gently moving them both back and forth to create a wide and narrow cavity inside.

Spoon in about 1-2 teaspoons of the stuffing, then close the opening by pressing together the two sides of the dough to form a purse-like shape.

Place this on a tray sprinkled with semolina to avoid the kibbeh sticking. Repeat with the remaining kibbeh mixture and stuffing. Leave to rest in the fridge for about an hour before cooking.

For the stock:
Place 5 cups water, tomatoes, bay leaves, garlic, onions, herbs and seasoning into a medium saucepan and heat until it comes to a gentle boil, stirring every 10 minutes and allowing the flavours to infuse. Simmer the liquid for about an hour in total.

Remove the herbs, garlic and onion from the saucepan.

To Serve
Carefully lower the kibbeh in batches of 5-6 into the stock and cook for about 5 minutes, gently stirring to ensure they do not stick to the bottom of the pan. Remove with a slotted spoon into a plate.

Serve warm with natural yoghurt and a fresh green salad.

All ingredients available at the Carriageworks Farmers Market every Saturday.