Cauliflower Rice Kibbeh

Method23 steps

1. 1

   Step 1: In a large skillet over medium-low heat, combine ONLY the three finely chopped filling onions and ¼ cup olive oil. Once sizzling, stir and continue cooking, stirring frequently, for about 20–30 minutes, until just past translucent and turning golden. Reserve the actual sautéed onions for a measured 1-cup draw in stage 3; the separate shell onion stays raw for stage 9.

   Filling onions: about 20–30 minutes · 25 minUses 3 large onions, finely chopped, for the filling-onion preparation · ¼ cup olive oil for sautéing the filling onions

2. 2

   Step 2: Transfer the cooked onions out, then wipe the pan dry. Over high heat, add the entire 1 lb filling ground beef, breaking it up and stirring constantly until completely cooked and the released juices have evaporated. Check the ground beef reaches 71°C (160°F); do not add the separate raw habra intended for the shell.

   Uses 1 lb ground beef for filling

3. 3

   Step 3: Combine ONLY 1 cup of the actual sautéed filling onions from stage 1 with ALL the actual cooked beef from stage 2. Reserve the remaining sautéed onions for another use. Add 1 teaspoon filling salt, ONLY 1 teaspoon of the divided seven-spice blend (1 teaspoon), all ½ cup walnuts, 2 tablespoons filling pepper paste and 2 tablespoons pomegranate molasses. Add the optional ready toasted pine nuts (¼ cup) and dried pomegranate seeds (¼ cup) if using. Taste this cooked filling and adjust with optional extra salt or molasses. Set aside to cool; if preparing ahead, refrigerate promptly in a shallow container and keep cold until shaping.

   Uses 1 cup actual sautéed onions; reserve the rest · Complete actual cooked filling beef · 1 teaspoon salt for filling; optional extra separately to taste · 1 teaspoon seven-spice blend for filling; reserve 1 teaspoon for shell · ½ cup finely chopped walnuts for filling · ¼ cup ready toasted pine nuts for filling, optional · ¼ cup dried pomegranate seeds for filling, optional · 2 tablespoons Aleppo or Turkish pepper paste for filling

4. 4

   Step 4: Separate the florets from both cauliflower (2 heads) heads, rinse the florets and cut into small pieces. The cauliflower rice used later comes from this preparation; no additional raw or ready-rice stock is required.

   Uses 2 heads cauliflower for preparing cauliflower rice

5. 5

   Step 5: Use a food-processor grater attachment to rice ALL the actual prepared cauliflower florets from stage 4 finely.

   Uses Complete prepared cauliflower florets

6. 6

   Step 6: Place ALL the actual finely riced cauliflower from stage 5 in a colander. Sprinkle with ONLY the 1 teaspoon cauliflower-draining salt. Let stand for about 5–10 minutes, then squeeze dry. Keep the filling and two shell salt doses separate.

   Salted cauliflower: rest 5–10 minutes · 8 minUses Complete actual finely riced raw cauliflower · 1 teaspoon salt for draining the riced cauliflower

7. 7

   Step 7: Put ALL the actual salted, squeezed cauliflower from stage 6 in a dry large skillet over medium heat. Cook, stirring frequently, until dry and golden. Let cool and reserve the actual cooked cauliflower rice for a measured 1½-cup draw in stage 10; no finished yield or cooking duration is specified.

   Uses Complete actual salted and squeezed cauliflower rice

8. 8

   Step 8: Keep a bowl of ice water handy. In manageable food-processor loads, pulse ALL the 1 lb cold habra with the initial ½ teaspoon shell salt, ¼ teaspoon black pepper and TWO ice cubes apportioned across the complete preparation. Pulse about 4–5 times until smooth and collect all the actual paste in a large bowl. Divide those seasoning and ice supplies between loads rather than adding their full amounts again to each load. Keep the raw meat cold throughout.

   Uses 1 lb habra: 100% lean finely ground beef for shell · ½ teaspoon salt for the initial habra paste · ¼ teaspoon black pepper for shell · 2 ice cubes for the complete habra-paste preparation; apportion across processor loads · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

9. 9

   Step 9: Finely mince the separate large shell onion (1 large) in the food processor and add ALL of it to ALL the actual habra paste from stage 8.

   Uses 1 large onion, chopped, for shell · Complete actual cold habra paste

10. 10

    Step 10: Measure ONLY 1½ cups of the actual dry cooked cauliflower rice from stage 7 into the complete raw habra-and-onion mixture from stage 9. Freeze the remaining cooked cauliflower rice for another use. Add all the dried mint (1 tablespoon), shell pepper paste (2 teaspoons), tomato paste (2 teaspoons), cumin (2 teaspoons) and final 1 teaspoon shell salt, plus ONLY the remaining 1 teaspoon of the seven-spice blend. Do not add the filling seasonings again.

    Uses Complete raw habra and minced shell-onion mixture · 1½ cups actual dry cooked cauliflower rice; reserve the rest · 1 tablespoon dried mint for shell · 2 teaspoons Aleppo or Turkish pepper paste for shell · 2 teaspoons tomato paste for shell · 2 teaspoons ground cumin for shell · 1 teaspoon salt for final shell seasoning · Remaining 1 teaspoon seven-spice blend for shell

11. 11

    Step 11: Wet your hands with ice water as needed and fold ALL the actual shell ingredients from stage 10 together until fully combined. Keep the raw meat mixture cold; do not taste it raw.

    Uses Complete seasoned raw cauliflower-habra shell mixture · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

12. 12

    Step 12: Working in processor batches, mix the actual combined shell mixture from stage 11 for about 5–10 seconds per load, until it comes together into a smooth dough. Collect ALL processed loads into one shell-dough supply and keep it cold.

    Uses Complete combined raw shell mixture

13. 13

    Step 13: Cover ALL the actual raw shell dough from stage 12 and refrigerate at 4°C or colder for about 2 hours.

    Shell dough: chill about 2 hours · 120 minUses Complete actual processed raw shell dough

14. 14

    Step 14: Set up a clean bowl of ice water, baking trays, ALL the chilled shell dough from stage 13 and the cooked filling from stage 3. Keep supplies cold while shaping; the amount of cooked filling used will depend on the pieces formed.

    Uses Complete actual chilled shell dough · Cooked filling available as needed; aggregate amount used is not specified · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

15. 15

    Step 15: Wet your hands with ice water. Take ONE palm-sized portion of the actual chilled shell dough from stage 13 and roll it into a ball; leave the remaining dough cold for later pieces.

    Uses One palm-sized shell-dough portion; fraction and weight not specified · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

16. 16

    Step 16: Hollow out the actual shell ball from stage 15 with your index finger, pressing toward the heel of your opposite hand while turning it to form a hollow oval.

    Uses Complete actual single shell ball

17. 17

    Step 17: Aim for a shell wall about ⅛ inch thick with a wide filling hole. Keep the actual hollow shell from stage 16 intact; work carefully as you learn the shaping technique.

    Uses Complete actual single hollow shell

18. 18

    Step 18: Spoon about 1–2 teaspoons of the actual COOKED filling from stage 3 into THIS ONE shell from stage 17. This is a per-piece amount, not the total filling batch. Close the shell over it, repeatedly wetting fingers with ice water and smoothing the seam. Flatten one side against your palm to make a round dome.

    Uses Complete actual single hollow shell · About 1–2 teaspoons cooked filling PER PIECE · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

19. 19

    Step 19: If the actual seam of the filled kibbeh from stage 18 is difficult to smooth, wet your fingers with more ice water and smooth it until sealed.

    Uses Complete actual single filled kibbeh · Ice water for wetting hands during mixing and shaping, as needed; amount not specified

20. 20

    Step 20: Put the actual sealed kibbeh from stage 19 on a baking tray. Repeat stages 15–19 with the remaining chilled shell dough, using cooked filling as needed, until the shell dough is used. The source gives about 20 pieces, depending on size. Reserve any unused cooked filling separately rather than forcing the entire filling batch into the pieces.

    Uses Complete actual first filled and sealed kibbeh · Remaining chilled shell dough for later pieces; share not specified · Cooked filling used in later pieces as needed; total draw not specified

21. 21

    Step 21: Preheat the oven to 350°F (180°C). Keep the actual shaped raw kibbeh cold until ready to brush and bake.

22. 22

    Step 22: Supply about ¼ cup vegetable/cooking oil in a small bowl. Brush the tops of ALL the actual shaped kibbeh from stage 20 with only as much as adheres; any unused brushing oil stays in the bowl.

    Uses Complete actual batch of shaped uncooked kibbeh · As needed from about ¼ cup brushing-oil supply; actual amount adhering is unknown

23. 23

    Step 23: Bake ALL the actual brushed kibbeh from stage 22 at 350°F (180°C) for about 30 minutes, until cooked through. Check the ground-beef shell in the center of the pieces reaches 71°C (160°F), continuing as needed; time alone does not establish doneness. Let cool slightly and serve.

    Bake kibbeh: about 30 minutes · 30 minUses Complete actual brushed uncooked kibbeh batch