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SHARON SALLOUM'S KIBBET EL JAZEREE

Clockwise left to right: Writer and host Jill Dupleix and chef Sharon Salloum sourcing product at Carriageworks Farmers Market; Sharon and Jill in the state-of-the-art Smeg kitchen; Sharon's Kibbet El Jazeree; and Sharon kneading her dough with a Smeg stand mixer

KIBBET EL JAZEREE

From Sharon Salloum’s live demonstration at the Carriageworks Farmers Market, Sat 5 May 2018.

Kibbeh

300g fine semolina

300g fine white burghul

2 tablespoons salt flakes

1 tablespoon ground black pepper

2 teaspoons mixed spices (b’harat)

200g minced beef

50g pine nuts, roasted

1 medium brown onion, finely diced

1 handful parsley leaves, finely chopped

2 tablespoons extra virgin olive oil

Stock

4 ripe tomatoes, roughly chopped

2 cloves of garlic, halved

1 brown onion, halved

3 bay leaves

4 sprigs thyme

1 sprig rosemary

Natural yoghurt, to serve

For Kibbeh, combine semolina and burghul in a Smeg stand mixer bowl and add water to cover.  Cover with plastic wrap and set aside for about 2 hours.

Heat the oil in a frying pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add mince and cook until brown, breaking up with the back of a wooden spoon.  Drain off any excess fat. Add 1 tablespoon of salt flakes, ½ tablespoon black pepper, mixed spices, parsley and pine nuts and stir until well combined.

Pour the stuffing into a sieve to drain any excess liquid and set aside to cool for an hour before using.

Once the semolina and burghul mix has absorbed the water, sprinkle with the remaining salt and pepper and using a Smeg stand mix fitted with a dough hook, knead for two minutes or until smooth.

[Note: if the mixture is too wet or sticky, add a little more semolina.]

To assemble the kibbeh, 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 bring to a gentle simmer, stirring occasionally to infuse the flavours. Simmer for an hour, remove herbs, garlic and onion. 

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 green salad.

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