The Secret to Perfect Kibbe (Stuffed Meatballs): Meat Shell Recipe That Won't Crack | Professional C

Описание: Welcome back to Culinary Compass! Today, we are mastering one of the most beloved and challenging dishes: Kibbe, or stuffed meatballs (İçli Köfte). This is the exact recipe I perfected and used professionally for years, featuring ground meat not just in the filling, but also blended into the bulgur shell for maximum durability and flavor.

Achieving a kibbe shell that doesn't crack is all about technique, patience, and high-quality ingredients. I walk you through the precise steps for preparing the fine bulgur base, the crucial 40-minute kneading process, and the professional method for shaping the delicate shells using controlled amounts of oil and water. Whether you choose to fry them in hot oil for a crispy exterior or boil them, these tips will ensure flawless results every time. This tutorial is a deep dive into Culinary Education and Professional Cooking Techniques, designed to elevate your homemade cooking to Gourmet levels.

If you love learning traditional recipes with detailed, technical breakdowns, please hit the like button, subscribe to the channel, and share this video with friends who appreciate the art of cooking! Let us know in the comments if you plan on frying or boiling your batch!

---

FULL RECIPE: STUFFED MEATBALLS (KIBBE)

*I. FILLING INGREDIENTS:*
750g Ground Meat
4-5 large Onions, finely chopped
1 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Vegetable Oil (for browning meat)
1.5 cups Walnuts, coarsely chopped (Optional)
1 tsp Salt (or to taste)
1 tsp Red Pepper Flakes
1/2 tsp Black Pepper
Optional: Half a bunch of finely chopped Parsley

*II. SHELL INGREDIENTS:*
4 cups Fine Bulgur (or fine semolina/bulgur)
300g Lean Ground Meat
1 Tbsp Tomato Paste (optional, for color/flavor)
1 Egg
1/2 cup Flour (add more if needed during kneading)
1 cup Hot Water (for moistening bulgur)
1 tsp Salt
1 tsp Red Pepper Flakes

*III. INSTRUCTIONS:*

1. *Prepare the Filling:* Sauté 750g ground meat with 2 tbsp vegetable oil and salt until juices evaporate and meat is browned. Remove from heat. In a separate pan, sauté chopped onions in butter and olive oil until tender. Add the browned meat, spices (red pepper flakes, salt, black pepper), stir, and turn off heat. Once cooled, mix in walnuts and parsley (if using). Refrigerate until firm.
2. *Prepare the Bulgur:* Mix bulgur, salt, and red pepper flakes. Add 1 cup of hot (but not boiling) water, ensuring all grains are moistened. Gently press down, cover, and let rest for 30 minutes until rock firm.
3. *Knead the Shell Dough:* Crumble the rested bulgur. Add 300g lean ground meat, tomato paste, egg, and flour. Begin kneading vigorously. Use small amounts of water on your hands only when the dough feels dry. Knead continuously for 40 minutes (or knead for 20 minutes, rest 10-15 minutes, then continue).
4. *Test the Dough:* Take a small piece and attempt to hollow it out. If it opens thinly without cracking, the dough is ready.
5. *Shape and Fill:* Keep your hands slightly wet. Roll a piece of dough into a cylinder. Dip one finger lightly in oil (only once at the start), and use it to hollow out the shell, rotating the dough. Fill with the cold meat mixture. Wet your hand and slowly rotate the opening to close and shape the kibbe.
6. *Cook:* Fry in plenty of hot oil (4-5 minutes) until golden brown, or boil until they float.