{"id":10794,"date":"2021-03-17T00:25:08","date_gmt":"2021-03-17T00:25:08","guid":{"rendered":"http:\/\/www.nyalatours.com\/blog\/?p=10794"},"modified":"2021-03-17T00:25:11","modified_gmt":"2021-03-17T00:25:11","slug":"receta-de-kibe-croquetas-arabes","status":"publish","type":"post","link":"https:\/\/www.nyalatours.com\/blog\/receta-de-kibe-croquetas-arabes\/","title":{"rendered":"RECETA DE KIBE &#8211; CROQUETAS \u00c1RABES"},"content":{"rendered":"<h1 id=\"tw-target-text\" class=\"tw-data-text tw-text-large XcVN5d tw-ta\" data-placeholder=\"Traducci\u00f3n\"><span lang=\"en\" style=\"font-family: verdana, geneva, sans-serif;\"><span style=\"color: #800000;\">KIBBEH RECIPE &#8211; ARABIC CROQUETTES<\/span><br \/><br \/><\/span><\/h1>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/PORTADA-KIBBEH.jpg\" alt=\"\" class=\"wp-image-10795\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/PORTADA-KIBBEH.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/PORTADA-KIBBEH-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/PORTADA-KIBBEH-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<p><span style=\"font-size: 14pt;\"><em><span lang=\"en\" style=\"font-family: verdana, geneva, sans-serif;\"><span class=\"aCOpRe\">Kibbe, kibe o kibbeh<\/span> todo significa \u00abla forma de una pelota\u00bb en \u00c1rabe.<\/span><\/em><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">Kibbeh se considera un plato nacional del L\u00edbano, Siria, Palestina, Jordania y Chipre. Las versiones se encuentran en Egipto, Israel, Irak, Ir\u00e1n, el Golfo P\u00e9rsico, Armenia y Turqu\u00eda.<\/span><br \/><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\"> La receta de Kibbeh es una mezcla de trigo bulgur, cebollas y carne ternera o cordero picada, especias del Medio Oriente como pimienta de Jamaica y canela molida. Cada croqueta de kibbeh se forma creando una c\u00e1scara hueca envuelta con un delicioso relleno y frita en aceite.<\/span><br \/><br \/><span style=\"font-family: verdana, geneva, sans-serif;\"><em><span lang=\"en\"><span class=\"aCOpRe\"><span style=\"font-size: 14pt;\">Kibbeh, kubbeh or kokeba all mean \u00abthe shape of a ball\u00bb in Arabic.<\/span><br \/><br \/><\/span><\/span><\/em><\/span><\/p>\n<div dir=\"auto\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">Kibbeh is considered to be a national dish of Lebanon and Syria, Palestine, Jordan, and Cyprus. Versions are found in Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey.<\/span><\/div>\n<p dir=\"ltr\"><em><span lang=\"en\" style=\"font-family: verdana, geneva, sans-serif;\"><span class=\"aCOpRe\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">Kibbeh recipe is a mixture of bulgur wheat, onions, and minced beef or lamb, Middle Eastern spices like allspice and ground cinnamon. Each kibbeh croquettes is formed by creating a\u00a0hollow shell enveloped\u00a0with a delicious stuffing and deep fried in oil.<\/span><br \/><br \/><\/span><\/span><\/em><\/p>\n\n<p dir=\"ltr\"><span lang=\"en\" style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\"><span class=\"aCOpRe\">Kibbeh, kubbeh or kokeba all mean \u201cthe shape of a ball\u201d in Arabic.<br \/><br \/><\/span><\/span><\/p>\n<div dir=\"auto\"><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">Kibbeh is considered to be a national dish of Lebanon and Syria, Palestine, Jordan, and Cyprus. Versions are found in Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey.<\/span><\/div>\n<p dir=\"ltr\"><span lang=\"en\" style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\"><span class=\"aCOpRe\">Kibbeh recipe is a mixture of bulgur wheat, onions, and minced beef or lamb, Middle Eastern spices like allspice and ground cinnamon. Each kibbeh croquettes is formed by creating a\u00a0hollow shell enveloped\u00a0with a delicious stuffing and deep fried in oil.<\/span><\/span><em><span lang=\"en\"><span class=\"aCOpRe\"><br \/><\/span><\/span><\/em><\/p>\n\n<div dir=\"auto\">\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">Para la <strong>Kibe<\/strong> (la masa actual que forma las conchas de la kibe):<\/span><\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">2 \u00bd tazas de trigo bulgur fino <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">Agua <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cebolla grande, finamente picada <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">3\/4 de ternera picada (o cordero, o ambos) <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">2 cucharaditas de Baharat molido = \u00a07 especias<\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><em><span style=\"font-family: verdana, geneva, sans-serif;\">(La famosa mezcla de especias \u00e1rabes,\u00a0Baharat, tambi\u00e9n conocida como\u00a07 especias, es el sabor detr\u00e1s de muchos alimentos \u00e1rabes populares.\u00a0 Se consiste de\u00a0pimienta negra molida, piment\u00f3n, cilantro, nuez moscada, canela, cardamomo, comino y clavo.)<\/span><\/em><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cucharada de cilantro, picado <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">\u00bd cucharadita de canela molida <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cucharadita de pimienta negra <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">Sal <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">Aceite para fre\u00edr<\/span><\/strong><\/span><\/p>\n<hr \/>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\"><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt;\"><strong>Para el relleno de carne:<\/strong> <\/span><\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cucharada de aceite de oliva <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cebolla mediana, finamente picada <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">500 kg de ternera o cordero picada <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">\u2153 taza de pi\u00f1ones o nueces <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">1 cucharadita de Baharat molida = 7 especias <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">\u00bd cucharadita de canela molida <\/span><\/strong><\/span><\/p>\n<p dir=\"ltr\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: verdana, geneva, sans-serif;\">Sal y pimienta<\/span><\/strong><\/span><\/p>\n<\/div>\n<div dir=\"auto\">\n<div dir=\"auto\">\n<p dir=\"ltr\">\u00a0<\/p>\n<\/div>\n<\/div>\n\n<p>\u00a0<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000; text-decoration: underline;\">For the <strong>Kibbeh<\/strong> (the actual dough that forms the kibbeh shells):<\/span><\/span><\/p>\n<ul>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">2 \u00bd cups fine bulgur wheat<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">Water<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1\u00a0large onion, finely chopped\u00a0<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">3\/4 minced beef (or lamb, or both)<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">2 tsp ground Baharat = allspice<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p dir=\"ltr\"><em><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">(The famous Arab spice blend, Baharat, also known as 7 spices, it&#8217;s the flavor behind many popular Arab dishes. It consists of ground black pepper, paprika, coriander, nutmeg, cinnamon, cardamom, cumin, and cloves.)<\/span><\/em><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1 tblsp coriander, chopped<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">\u00bd tsp\u00a0ground cinnamon<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1 tsp\u00a0black pepper<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">\u00a0Salt<\/span><\/strong><\/p>\n<\/li>\n<li>\n<p><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">Oil for frying<\/span><\/strong><\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<p>\u00a0<\/p>\n<p><span style=\"text-decoration: underline;\"><strong><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000; text-decoration: underline;\">For the Meat Filling:<\/span><\/strong><\/span><\/p>\n<p>\u00a0<\/p>\n<ul>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1 Tbsp Olive oil<\/span><\/p>\n<\/li>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1\u00a0medium onion, finely chopped<\/span><\/p>\n<\/li>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">500 kg minced beef or lamb\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">\u2153 cup whole pine nuts\u00a0 or chopped walnuts<\/span><\/p>\n<\/li>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">1 tsp\u00a0ground Baharat = allspice<\/span><\/p>\n<\/li>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">\u00bd tsp\u00a0ground cinnamon<\/span><\/p>\n<\/li>\n<li>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 14pt; color: #800000;\">Salt and pepper<\/span><\/p>\n<\/li>\n<\/ul>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/1-BURGUL.jpg\" alt=\"\" class=\"wp-image-10803\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/1-BURGUL.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/1-BURGUL-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/1-BURGUL-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<div dir=\"auto\">\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif; font-size: 12pt;\">1. Cubra un colador con un pa\u00f1o ligero (una gasa, si tiene uno). Agregue el trigo bulgur, luego coloque el colador en un recipiente lleno de agua. Deje que el trigo bulgur fino se remoje en el agua durante 15 minutos, luego exprima toda el agua. Reserva por ahora.<\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<\/div>\n<p><span style=\"font-family: verdana, geneva, sans-serif; font-size: 12pt; color: #800000;\">1. Cover a strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then squeeze all the water out. Set aside for now.<\/span><\/p>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/2-SIEVE-AND-CLOTH.jpg\" alt=\"\" class=\"wp-image-10804\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/2-SIEVE-AND-CLOTH.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/2-SIEVE-AND-CLOTH-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/2-SIEVE-AND-CLOTH-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/3-SOAK-IN-WATER-AND-SQUEEZE-OUT-WATER.jpg\" alt=\"\" class=\"wp-image-10805\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/3-SOAK-IN-WATER-AND-SQUEEZE-OUT-WATER.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/3-SOAK-IN-WATER-AND-SQUEEZE-OUT-WATER-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/3-SOAK-IN-WATER-AND-SQUEEZE-OUT-WATER-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<div dir=\"auto\">\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">2. Ahora haga la kibbeh (la masa para las conchas de kibbeh). Poner la cebolla, la carne picada, las especias y una pizca de sal en el bol, mezclar y a\u00f1adir el trigo bulgur. Use las manos h\u00famedas para combinar el bulgur con la mezcla de carne para hacer una masa. Cubra y refrigere hasta m\u00e1s tarde.<\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<\/div>\n<p><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">2.\u00a0Now make the kibbeh (the dough for\u00a0 kibbeh shells). Put the onion, minced meat, spices and pinch of salt into the bowl, mix and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.<\/span><\/p>\n<div dir=\"auto\">\u00a0<\/div>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-DOUGH-2.jpg\" alt=\"\" class=\"wp-image-10826\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-DOUGH-2.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-DOUGH-2-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-DOUGH-2-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<div dir=\"auto\">\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif;\">3. Ahora haz el relleno. Sofre\u00edr la cebolla en el aceite de oliva en una sart\u00e9n, hasta que est\u00e9 dorada, luego agregar la carne. Cocine a fuego medio, revolviendo ocasionalmente y rompiendo grumos con un tenedor y hasta que la carne est\u00e9 completamente dorada. Agrega los pi\u00f1ones o nueces, las especias y la sal. Mezcla bien. Retirar del fuego y dejar enfriar.<\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<\/div>\n<div dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">3.\u00a0Now make the filling. Saut\u00e9 the onion in the olive oil in a frying pan, until just golden, then add the beef. Cook over medium heat, stirring occasionally and breaking up lumps with a fork and until the meat is fully browned.\u00a0<\/span><\/div>\n<div dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">Add the pine nuts or walnuts, the spices, and the salt. Stir well. Remove from the heat and set aside to cool.<\/span><\/div>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/4-CHOP-ONION-AND-SAUTE.jpg\" alt=\"\" class=\"wp-image-10808\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/4-CHOP-ONION-AND-SAUTE.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/4-CHOP-ONION-AND-SAUTE-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/4-CHOP-ONION-AND-SAUTE-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/5-ADD-MEAT-AND-CRUSH-WITH-FORK.jpg\" alt=\"\" class=\"wp-image-10809\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/5-ADD-MEAT-AND-CRUSH-WITH-FORK.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/5-ADD-MEAT-AND-CRUSH-WITH-FORK-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/5-ADD-MEAT-AND-CRUSH-WITH-FORK-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/6-ADD-NUTS-AND-SPICES.jpg\" alt=\"\" class=\"wp-image-10810\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/6-ADD-NUTS-AND-SPICES.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/6-ADD-NUTS-AND-SPICES-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/6-ADD-NUTS-AND-SPICES-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/7-SET-FILLING-ASIDE-FOR-NOW.jpg\" alt=\"\" class=\"wp-image-10811\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/7-SET-FILLING-ASIDE-FOR-NOW.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/7-SET-FILLING-ASIDE-FOR-NOW-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/7-SET-FILLING-ASIDE-FOR-NOW-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">4. Para rellenar el kibbeh, prepare una bandeja o plato.<\/span><\/p>\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Humedezca tus manos con un poco de agua, coge un pu\u00f1ado de masa de kibbeh (aproximadamente 2 cucharadas) y forme una bola. Luego forme una copa de forma ovalada en la palma de una mano. Use su dedo para hacer un agujero en el medio del disco y gradualmente ahueque el disco para agrandarlo para el relleno.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">4. To stuff the kibbeh, Prepare a baking sheet or plate.\u00a0 <\/span><\/p>\n<p><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">Damp your hands with some water, take a handful of the kibbeh dough (about 2 tbsp or so) and form a ball.\u00a0 Then form an oval-shaped cup in the palm of one hand. Use your finger to make a hole in the middle of the disc, and gradually hollow the disc out to make it larger for the filling.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-AND-FORM-BALL.jpg\" alt=\"\" class=\"wp-image-10812\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-AND-FORM-BALL.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-AND-FORM-BALL-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/8-MAKE-KIBBEH-AND-FORM-BALL-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/10-FORM-A-CUP-AND-EXTEND-IT-A-BIT.jpg\" alt=\"\" class=\"wp-image-10814\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/10-FORM-A-CUP-AND-EXTEND-IT-A-BIT.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/10-FORM-A-CUP-AND-EXTEND-IT-A-BIT-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/10-FORM-A-CUP-AND-EXTEND-IT-A-BIT-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<div dir=\"auto\">\n<div>\n<div>\n<div>\n<div>\n<p dir=\"ltr\">5. Con una cuchara, agregue aproximadamente 1 cucharada del relleno. Selle la masa en la parte superior y, con ambas manos, d\u00e9le forma con cuidado en forma de \u00f3valo (como una pelota de rugby<img decoding=\"async\" class=\"CToWUd\" src=\"https:\/\/mail.google.com\/mail\/e\/1f3c9\" alt=\"&#x1f3c9;\" data-goomoji=\"1f3c9\" data-image-whitelisted=\"\" \/>).<\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"color: #800000;\">6. Using a spoon, add about 1 tablespoon of the filling. Seal the dough on top and, using both hands, carefully shape it into an oval ( like a rugby <img decoding=\"async\" class=\"CToWUd\" src=\"https:\/\/mail.google.com\/mail\/e\/1f3c9\" alt=\"&#x1f3c9;\" data-goomoji=\"1f3c9\" data-image-whitelisted=\"\" \/> ball shape).\u00a0<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div dir=\"auto\">\u00a0<\/div>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/11-FILL-IN-THE-MEAT-FILLING-AND-CLOSE-WITH-THE-FINGERS.jpg\" alt=\"\" class=\"wp-image-10817\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/11-FILL-IN-THE-MEAT-FILLING-AND-CLOSE-WITH-THE-FINGERS.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/11-FILL-IN-THE-MEAT-FILLING-AND-CLOSE-WITH-THE-FINGERS-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/11-FILL-IN-THE-MEAT-FILLING-AND-CLOSE-WITH-THE-FINGERS-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/12-FORM-RUGBY-BALLS-WITH-NO-CRACKS.jpg\" alt=\"\" class=\"wp-image-10818\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/12-FORM-RUGBY-BALLS-WITH-NO-CRACKS.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/12-FORM-RUGBY-BALLS-WITH-NO-CRACKS-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/12-FORM-RUGBY-BALLS-WITH-NO-CRACKS-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<p>\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif;\">7. Coloque en un plato. Repita los pasos de relleno hasta que se acabe.<\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">7. Place on a plate. Repeat the stuffing steps until you run out.<\/span><\/p>\n<p>\u00a0<\/p>\n\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif;\">8. Caliente el aceite en una sart\u00e9n profunda cuando pueda ver un poco de burbujeo suave, fr\u00eda la kibbeh en el aceite caliente, en lotes teniendo cuidado de no amontonarlos, hasta que las conchas de kibbeh est\u00e9n doradas por todos lados (aproximadamente 5 minutos m\u00e1s o menos). Retire las kibbeh y col\u00f3quelas en un plato con papel de cocina para que chupe el aceite. Repite hasta que hayas frito todas las kibbeh rellenas.<\/span><\/p>\n<p dir=\"ltr\"><br \/><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">8. Heat the oil in a deep frying pan\u00a0 when you can see some gentle bubbling, deep-fry the kibbeh in the hot oil, in batches being carefully not to crowd them, until the kibbeh shells are brown from all sides (about 5 minutes or so). Remove the kibbeh and place them on a plate with paper towel to drain. Repeat until you have fried all the stuffed kibbeh.<\/span><\/p>\n<p>\u00a0<\/p>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/13-FRY-ON-ALL-SIDES.jpg\" alt=\"\" class=\"wp-image-10819\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/13-FRY-ON-ALL-SIDES.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/13-FRY-ON-ALL-SIDES-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/13-FRY-ON-ALL-SIDES-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n<div dir=\"auto\">\n<p dir=\"ltr\"><span style=\"font-family: verdana, geneva, sans-serif;\">9. Sirva con salsa tahini o salsa tzatziki o una rodaja de lim\u00f3n.<\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<\/div>\n<p><span style=\"font-family: verdana, geneva, sans-serif; color: #800000;\">9. Serve with tahini sauce or tzatziki sauce or a wedge of lemon.<\/span><\/p>\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/14-SOAK-ECCESS-OIL-ON-PAPAER-TOWEL-AND-SERVE-WITH-LEMON-WEDGE.jpg\" alt=\"\" class=\"wp-image-10820\" width=\"600\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/14-SOAK-ECCESS-OIL-ON-PAPAER-TOWEL-AND-SERVE-WITH-LEMON-WEDGE.jpg 998w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/14-SOAK-ECCESS-OIL-ON-PAPAER-TOWEL-AND-SERVE-WITH-LEMON-WEDGE-300x225.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/14-SOAK-ECCESS-OIL-ON-PAPAER-TOWEL-AND-SERVE-WITH-LEMON-WEDGE-768x577.jpg 768w\" sizes=\"(max-width: 998px) 100vw, 998px\" \/><\/figure>\n\n\n\n<br> <br> \n\n\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nyalatours.com\"><span style=\"color: #800000; font-size: 18pt; font-family: arial, helvetica, sans-serif;\">www.nyalatours.com<\/span><\/a><\/p>\n\n\n\n\n<br> \n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/collage-BLOG-ORIENTE-MEDIO-1024x205.jpg\" alt=\"\" class=\"wp-image-10821\" width=\"650\" srcset=\"https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/collage-BLOG-ORIENTE-MEDIO-1024x205.jpg 1024w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/collage-BLOG-ORIENTE-MEDIO-300x60.jpg 300w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/collage-BLOG-ORIENTE-MEDIO-768x154.jpg 768w, https:\/\/www.nyalatours.com\/blog\/wp-content\/uploads\/2021\/03\/collage-BLOG-ORIENTE-MEDIO.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>KIBBEH RECIPE &#8211; ARABIC CROQUETTES Kibbe, kibe o kibbeh todo significa \u00abla forma de una pelota\u00bb en \u00c1rabe. Kibbeh se considera un plato nacional del L\u00edbano, Siria, Palestina, Jordania y Chipre. Las versiones se encuentran en Egipto, Israel, Irak, Ir\u00e1n, el Golfo P\u00e9rsico, Armenia y Turqu\u00eda. La receta de Kibbeh es una mezcla de trigo bulgur, cebollas y carne ternera&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[140],"tags":[307,302,297,305,238,296,256,257,301,230,303,304,157,153],"class_list":["post-10794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-recipes","tag-cocina","tag-cocinar","tag-comida","tag-croquetas","tag-delicious","tag-food","tag-middle-east","tag-oriente-medio","tag-receta","tag-recipe","tag-sabor","tag-taste","tag-travel","tag-viajar"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/10794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/comments?post=10794"}],"version-history":[{"count":15,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/10794\/revisions"}],"predecessor-version":[{"id":10828,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/10794\/revisions\/10828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/media\/10795"}],"wp:attachment":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/media?parent=10794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/categories?post=10794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/tags?post=10794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}