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Traditional Kibbeh in Beetroot Sauce

  • AI Kitchen
  • Aug 4, 2024
  • 5 min read

Updated: Mar 30

Delight your senses with this traditional Middle Eastern dish, where succulent kibbeh stuffed with savory eggplant and meat meets a rich, chunky beetroot sauce. Enhanced with the warm and aromatic Baharat spice blend, this dish is a vibrant and flavorful journey perfect for any occasion.

A large kibbeh meatball in red sauce on a white plate sits on a light green tablecloth. Fork, tomatoes, and herbs accompany side dishes.

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Servings: 6

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 2 hours 40 minutes

Calories per Serving: Approximately 400 kcal


Traditional Kibbeh in Beetroot Sauce

A large kibbeh meatball in red sauce on a white plate sits on a light green tablecloth. Fork, tomatoes, and herbs accompany side dishes.

Ingredients:

For the Kibbeh Dough:

  • 2 cups fine bulgur wheat (or regular bulgur processed to a finer consistency)

  • 1 cup white flour or unbleached bread flour

  • 1 cup water

  • 1 large onion, grated

  • 1 teaspoon salt

  • 1 teaspoon Baharat spice

  • 1 teaspoon ground cumin

For the Filling:

  • 1 large eggplant, peeled and diced

  • 1 lb ground beef or lamb

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cinnamon

  • 1 teaspoon Baharat spice

  • 1 teaspoon ground cumin

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 2 tablespoons pine nuts (optional)

  • 2 tablespoons chopped fresh parsley

For the Chunky Beetroot Sauce:

  • 3 medium beetroots, peeled and diced

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 6 cups vegetable or chicken broth (adjust as needed)

  • 1 tablespoon lemon juice

  • 1 teaspoon Baharat spice

  • Salt and pepper to taste


Instructions:

1. Prepare the Kibbeh Dough:

  1. Rinse the bulgur wheat under cold water and drain well. If using regular bulgur, process it in a food processor until it reaches a finer consistency.

  2. In a large bowl, combine the bulgur wheat, white flour or unbleached bread flour, water, grated onion, salt, Baharat spice, and cumin.

  3. Mix well and let it sit for about 30 minutes to allow the bulgur to absorb the water and soften.

  4. If the dough is lumpy or grainy, transfer it to a food processor and pulse until smooth and well combined.

2. Prepare the Filling:

  1. In a large skillet, heat the olive oil over medium heat.

  2. Add the chopped onion and garlic, and sauté until softened.

  3. Add the diced eggplant and cook until tender.

  4. Add the ground meat, breaking it up with a spoon, and cook until browned.

  5. Stir in the cinnamon, Baharat spice, cumin, salt, and pepper. Cook for another 5 minutes.

  6. Add the pine nuts (if using) and chopped parsley. Mix well and set aside to cool.

3. Form the Kibbeh:

  1. Wet your hands with water to prevent the dough from sticking.

  2. Take a small handful of the dough and shape it into a ball.

  3. Make an indentation in the center of the ball and flatten it into a cup shape.

  4. Place a spoonful of the filling into the indentation and close the dough around it, forming an oval or football shape.

  5. Repeat with the remaining dough and filling.

  6. Place the formed kibbeh on a baking sheet and chill in the refrigerator for at least 1 hour to firm up.

4. Prepare the Chunky Beetroot Sauce:

  1. In a large saucepan, heat the olive oil over medium heat.

  2. Add the chopped onion and garlic, and sauté until softened.

  3. Add the diced beetroot and cook for about 5 minutes.

  4. Pour in the broth and bring to a boil.

  5. Reduce heat and simmer for about 40 minutes to 1 hour, until the beetroot is tender and the flavors are well combined.

  6. If desired, use a hand blender to partially blend the sauce, leaving some chunks for texture.

  7. Stir in the lemon juice, Baharat spice, salt, and pepper to taste.

5. Cook the Kibbeh in the Sauce:

  1. Gently place the chilled kibbeh into the simmering beetroot sauce.

  2. Cover and cook over low heat for about 30 minutes, until the kibbeh is cooked through and firm.

  3. Carefully stir occasionally to prevent the kibbeh from sticking to the bottom of the pan.

6. Serve:

  1. Arrange the kibbeh on a serving platter.

  2. Pour the chunky beetroot sauce over the kibbeh or serve it on the side.


Nutritional Value per Serving:

  • Calories: 400 kcal

  • Carbohydrates: 45g

  • Protein: 18g

  • Fat: 15g

  • Fiber: 8g

  • Sugar: 7g

  • Sodium: 600mg

 


 

Prompt


Not gonna lie, this is not a quick and easy recipe, HOWEVER, it is hands down one of the more delicious things that ever came out of my kitchen!

My husband and I, once upon a time when we just started dating, and had no kids, ate delicious kibbeh in beetroot sauce in a restaurant in Tel Aviv, and ever since I think about it. So I had to try it myself. Now, I just bought eggplant, so I wanted to incorporate it into the kibbeh.

I went to ChatGPT:

Please create a traditional Israeli kibbeh recipe. It should be stuffed with eggplant and meat, and the sauce should be made with beetroot

As usual, it came back with a recipe which answered my ask:


Traditional Israeli Kibbeh with Eggplant and Meat Filling in Beetroot Sauce Ingredients: For the Kibbeh Dough: 2 cups fine bulgur wheat 1 cup semolina 1 cup water 1 large onion, grated 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cumin For the Filling: 1 large eggplant, peeled and diced 1 lb ground beef or lamb 1 large onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cumin Salt and pepper to taste 2 tablespoons olive oil

Unfortunately I did not have semolina (almost impossible to find organic semolina where I live):

I don't have semolina . Can I use white flour or unbleached bread flour, or something else?

And it adjusted:


Traditional Israeli Kibbeh with Eggplant and Meat Filling in Beetroot Sauce Time Estimates: Prep Time: 1 hour 30 minutes (including soaking time for bulgur and dough resting time) Cook Time: 1 hour Total Time: 2 hours 30 minutes Ingredients: For the Kibbeh Dough: 2 cups fine bulgur wheat 1 cup white flour or unbleached bread flour 1 cup water 1 large onion, grated 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cumin For the Filling: 1 large eggplant, peeled and diced 1 lb ground beef or lamb 1 large onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cinnamon

As I was reading the instructions, I noticed the recipe calls for deep frying the kibbehs before putting them in the soup, and that is not the type of kibbeh I remember eating. Mine was cooked in the sauce:

I saw somewhere you can freeze the kibbeh instead of frying and throw frozen ones into the beetroot "soup". Also another technique is freezing the filling once formed to oval balls, for easy coating. Lastly, why bulgur in the dough? I have seen semolina, never bulgur. Maybe I just don't have experience, not saying it needs to change, just genuinely curious

And it gave me a really decent response:


Freezing Techniques for Kibbeh 1. Freezing Formed Kibbeh: After forming the kibbeh into oval shapes with the filling, you can place them on a baking sheet lined with parchment paper. Freeze the kibbeh on the baking sheet until they are solid. Transfer the frozen kibbeh to a freezer-safe bag or container. When ready to cook, you can either fry them directly from the freezer or add them to the beetroot soup. If adding to soup, simmer until the kibbeh is cooked through, about 20-25 minutes. 2. Freezing the Filling for Easier Coating: After preparing the filling, shape it into small balls or ovals. Place the filling balls on a baking sheet lined with parchment paper and freeze until solid. Once frozen, you can easily coat the filling balls with the kibbeh dough without them falling apart. Proceed to form the kibbeh as usual and either cook or freeze them. Why Use Bulgur in Kibbeh Dough? Bulgur wheat is a traditional ingredient in kibbeh dough. It is a key component that gives kibbeh its unique texture and flavor. Here are some reasons why bulgur is used: Texture: Bulgur adds a chewy texture to the dough, which helps in achieving the characteristic bite of kibbeh. Absorption: Bulgur absorbs water and flavors well, making the dough pliable and easy to work with. Nutrition: Bulgur is a whole grain, providing fiber, vitamins, and minerals, making the kibbeh more nutritious. Tradition: Bulgur is commonly used in Middle Eastern cuisine, and its inclusion in kibbeh is part of the traditional preparation method. While some recipes may use semolina, which also provides a nice texture, the use of bulgur is more traditional in many Middle Eastern versions of kibbeh. If you are familiar with semolina-based kibbeh, trying a bulgur-based recipe can be a delightful new experience.

I still insisted, I want them cooked in sauce, not fried.

 I thought you cook the kibbeh in the sauce, instead of frying. Can you adjust recipe in a way that won't make the kibbehs fall apart?

And it adjusted:


Certainly! Here’s an adjusted version of the recipe where you cook the kibbeh in the beetroot sauce instead of frying them. To ensure the kibbeh doesn’t fall apart, we'll make the dough slightly firmer and chill the formed kibbeh before cooking. Traditional Israeli Kibbeh with Eggplant and Meat Filling in Beetroot Sauce (Cooked in Sauce) Ingredients: For the Kibbeh Dough: 2 cups fine bulgur wheat 1 cup white flour or unbleached bread flour 1 cup water 1 large onion, grated 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cumin For the Filling: 1 large eggplant, peeled and diced 1 lb ground beef or lamb 1 large onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cumin

I then noticed I don't have all spice. So I asked:

Does Baharat spice work in this recipe?

Yes, it said:


Yes, Baharat spice would work wonderfully in this recipe. Baharat is a Middle Eastern spice blend that typically includes a mix of black pepper, coriander, cinnamon, cloves, cumin, paprika, cardamom, and nutmeg. It can add a warm, aromatic depth to both the kibbeh and the sauce. Here's how you can incorporate Baharat into the recipe: Adjusted Traditional Israeli Kibbeh with Baharat, Eggplant, and Meat Filling in Beetroot Sauce Ingredients: For the Kibbeh Dough: 2 cups fine bulgur wheat 1 cup white flour or unbleached bread flour 1 cup water 1 large onion, grated 1 teaspoon salt 1 teaspoon Baharat spice 1 teaspoon ground cumin For the Filling: 1 large eggplant, peeled and diced 1 lb ground beef or lamb 1 large onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cinnamon

I then saw the recipe called for grating the beetroot. That would create a bunch of small pieces in the soup. Not what I remembered. So I asked:

why grate the beetroot?

And it suggested a modification:

Grating the beetroot is a technique used to help it cook more evenly and quickly, allowing it to integrate smoothly into the sauce. Here are some reasons why grating the beetroot is beneficial: Even Cooking: Grated beetroot cooks more evenly compared to larger chunks, ensuring that it softens uniformly. Texture: Grating creates a finer texture that blends well into the sauce, creating a smoother consistency. Flavor Distribution: Grated beetroot releases its juices more readily, enhancing the overall flavor of the sauce. Quick Cooking: Smaller pieces cook faster, reducing the overall cooking time. If you prefer a chunkier sauce, you can dice the beetroot instead of grating it. Just be aware that it might take a bit longer to cook until tender.

I preferred the chunky type so responded:

yes please update recipe for chunky sauce with longer cooking

Then, as I was preparing the dish, I had some questions which I will provide here:

 The dough is kind of lumpy should I put it in a food processor so it's a little smoother?

And it replied:

Yes, if the dough is lumpy, you can use a food processor to smooth it out. This will help achieve a more uniform consistency, making it easier to form the kibbeh. How to Smooth the Dough in a Food Processor: Transfer the Dough: Place the lumpy dough into the food processor. Pulse to Combine: Pulse the mixture in short bursts until the dough is smooth and well combined. Be careful not to over-process it, as you still want to maintain some texture. Check Consistency: After processing, check the consistency. The dough should be smooth and pliable, making it easier to shape the kibbeh. Adjust if Necessary: If the dough seems too wet, add a little more flour. If it's too dry, add a small amount of water, and pulse again until you achieve the desired consistency. Once the dough is smooth, you can proceed with forming the kibbeh and continue with the recipe as directed.

And:

Will 40 mins be enough for cooking in the soup?
Cooking the kibbeh in the beetroot sauce for 40 minutes should be sufficient, but it’s important to monitor the kibbeh to ensure they are fully cooked and firm. The cooking time might vary slightly depending on the size of the kibbeh and the heat level. Here are a few tips to ensure the kibbeh cooks properly: Check Doneness: After 40 minutes, check one kibbeh to see if it’s cooked through. The exterior should be firm, and the interior should be fully cooked. Simmer Gently: Make sure the sauce is gently simmering, not boiling vigorously. A gentle simmer helps the kibbeh cook evenly without falling apart. Cover the Pot: Keeping the pot covered helps maintain a consistent temperature and prevents the sauce from reducing too much. If needed, you can cook the kibbeh for an additional 10-15 minutes to ensure they are fully done. Just be sure to stir gently and occasionally to prevent sticking.

And:

Why spices in sauce only after 40 mins?

Adding spices like Baharat to the sauce after 40 minutes of simmering the beetroot allows for a more nuanced flavor profile. Here’s why this step can be beneficial: Layered Flavor: Adding spices later in the cooking process can create layers of flavor, ensuring that the spices don't lose their potency during the long cooking time. Balanced Seasoning: It helps you better control the intensity of the spices in the final dish. You can taste and adjust the seasoning more accurately towards the end of cooking. Preserving Aromatics: Some spices, especially aromatic ones like those in Baharat, can lose their fragrance if cooked for too long. Adding them later helps preserve their aromatic qualities. However, if you prefer a more homogeneous flavor throughout the sauce, you can add the Baharat spice at the beginning. Both methods are valid, depending on your taste preference. Adjusted Instructions: 4. Prepare the Chunky Beetroot Sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Add the diced beetroot and cook for about 5 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer for about 40 minutes, until the beetroot is tender and the flavors are well combined. Stir in the lemon juice, Baharat spice, salt, and pepper to taste. 5. Cook the Kibbeh in the Sauce: Gently place the chilled kibbeh into the simmering beetroot sauce. Cover and cook over low heat for about 30 minutes, until the kibbeh is cooked through and firm. Carefully stir occasionally to prevent the kibbeh from sticking to the bottom of the pan. This approach maintains the flexibility to add spices at the time that best suits your preference.

And:

The ratio of beetroot and broth seems off. It's mostly beetroot and I'm concerned it will not have enough room for kibbehs. Should I use a hand blender or add more liquid? Add a step to leave the kibbehs in the refrigerator for an hour before placing them inside the pot. I read that this helps them from falling apart inside the sauce.

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