Masy’s chipteh

5 from 1 review


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


  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. Once the stew is done, add the lemon juice, stir together, and serve. Leftovers will keep well in the refrigerator or freezer.