Description
With Passover approaching, and the “Kibbeh Monster” coming IH for the whole holiday, I knew I had to come up with a Kosher for Passover version that doesn’t have kitniyot – a.k.a. rice and certain spices. After doing some research I came up with a recipe that surprised us by how good it was. The new Quinoa Kibbeh actually rivaled the OG Kibbeh.
Ingredients
For the Quinoa Kibbeh Dough
- 1 1/2 cups white quinoa, rinsed until the water runs clear
- 3 cups water
- 1 tablespoon avocado oil
- 1/2 teaspoon ground allspice or cinnamon
- 1/2 tablespoon paprika
- 1 tablespoon kosher salt
- 3/4 cup gluten free matzoh meal
- 1 tablespoon avocado oil
- 1 cup green onion, sliced
- 3/4 tablespoon koshert salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 pound ground beef
To Finish the Kibbeh
- 4 cups exta virgin olive oil, or avocado oil, for frying
Instructions
For the Quinoa Kibbeh Dough
- In a large pot combine the quinoa and water. Tightly cover and bring to a boil over high heat. Reduce heat to simmer and cook covered for 16 minutes until water is absorbed. Uncover, fluff with a fork, fold in the oil, allspice, paprika, salt, matzoh meal and allow to cool completely.
- Process the quinoa in batches to form a wsitcky dough. Cover and set aside.
For the Kibbeh Meat Filling
- In a large skillet, heat up the oil with the spices; when the oil is hot, add the onions.
- Sauté the onions for 1-2 minutes on a medium flame, then add in the ground beef.
- Using a large spoon or fork, break up the meat allowing to brown on all sides. You want to turn it into as small pieces as possible.When the meat is done, drain out a little bit of the excess liquid.
FORMING THE KIBBEH
- Break the dough up into 1-inch balls.
- Using a pair of gloves, spray your hands with oil spray to prevent dough from sticking. I recommend using vinyl gloves as the dough doesn’t stick nearly as much. If the dough is excessively sticky add a little extra matzoh meal.
- Hold the ball of dough in the palm of your hand, and using your other hand, stick your finger in the ball of dough and rotate to create a hollow center. Once the center is hollowed, add a tsp of the ground beef mixture, and push all the way in, leaving some empty space at the top.
- Once the ball is filled, pinch the top closed using both hands. Form into football shapes.
- Once all the kibbehs are stuffed, you can either freeze them for later use, or you can fry them to serve fresh.
- If kibbehs are frozen, fry at 325°. If they are fresh. Fry at 350° for about 4-5 minutes or until golden brown.
- When the kibbehs are done, place on a wire wrack to drain excess oil.
Equipment
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Pereg Gourmet Ground Allspice – KP
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Pereg Gourmet Ground Cinnamon – KP
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Pereg Gourmet Quinoa – 2 lb. KP
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Pereg Gourmet Sweet Paprika – KP
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You can make these into Mushroom Kibbeh by substituting the meat with mushrooms. Chop the mushrooms then sauté until all the liquid is absorbed. Continue with the recipe as directed.
I used extra virgin olive oil for this recipe, but you can use any neutral oil like avocado or safflower. If you use olive oil watch the temperature of the oil because it can start to smoke if you’re not careful.
You can find the recipe for my original Kibbeh here.
Use code KOSHEREVERYDAY for 15% off your Pereg Gourmet order.
Nutrition
- Serving Size: 1 Quinoa Kibbeh
- Calories: 65
- Sugar: 0.3 g
- Sodium: 260.6 mg
- Fat: 3.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 5.1 g
- Fiber: 0.6 g
- Protein: 4 g
- Cholesterol: 7.6 mg
