- Prep Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
for the kibbeh:
- 1 lb 5 oz lean ground beef (600 grams)
- 1/2 of a small red onion, minced very finely (85 grams)
- 1 small bunch chopped cilantro (40 grams)
- 1 1/2 teaspoons salt (about 9 grams, or to taste)
- 1 teaspoon ground black pepper (2 grams)
- 3/4 cup bulgur #1 extra fine (150 grams) – do not soak it or cook it
- 1 large egg (55 grams)
- 2 tablespoons softened clarified butter or olive oil (26 grams)
for the stew:
- 2 tablespoons clarified butter or olive oil (26 g)
- 1/2 of a small red onion, chopped (85 grams)
- 6 oz can tomato paste (170 gram can)
- 28 ounce can of diced tomatoes (800 gram can)
- 3 cups water or stock (680 grams)
- Salt to taste (about 1 teaspoon)
- 1 1/2 cups of your favorite veggies, large-diced (Masy likes celery and carrots, I like green pepper, but you could also do kale or another green)
- Juice from 1/2 a lemon or 1 whole lemon, to taste
- Mix the kibbeh ingredients together: Combine the ground beef, minced red onion, chopped cilantro, salt, black pepper, bulgur, egg, and clarified butter/oil. Set aside.
- Make the stew: Place a dutch oven or stockpot over medium heat. Add the butter/olive oil and wait a minute or two, until it melts. Add the chopped onions and cook, stirring occasionally, for about 5 or 6 minutes, until they soften. Reduce heat to low, add the tomato paste, and stir constantly for 1 minute. Add the diced tomatoes, water/stock, and season to taste (I use 1 teaspoon, but check how salty your tomatoes and/or stock are). Increase the heat to medium-high, and bring to a gentle boil.
- While you wait for it to boil, shape the meat/bulgur mixture into small meatballs, about the size of an in-shell walnut (about 20- to 25-gram balls).
- Once the liquid comes to a gentle boil, carefully add the meatballs, making sure they’re submerged (at least mostly, but it’s ok if they’re poking out a little). Let it come back up to a gentle boil, cover, and reduce the heat to medium-low. Cook for 15 minutes covered, then cook for another 15 minutes uncovered. During the last few minutes of cooking, add your favorite veggies (e.g., add green peppers 3 minutes before the meatballs are done, carrots get 8 minutes, kale gets 3 or 4, celery gets 4 or 5, etc. Feel free to cook them to your preferred doneness).
- Once the stew is done, add the lemon juice, stir together, and serve. Leftovers will keep well in the refrigerator or freezer.