Easiest Way to Prepare To Try At Home Cheese Corn Stuffed Dalia Kibbeh

Carl Pittman

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Easiest Way to Prepare To Try At Home Cheese Corn Stuffed Dalia Kibbeh Delicious, fresh and tasty.

Cheese Corn Stuffed Dalia Kibbeh. Cheese Corn Stuffed Dalia Kibbeh step by step. Take one cup of raw dalia put it in a bowl. See great recipes for Cheese Corn Stuffed Dalia Kibbeh too!

The sharpness plays well off the delicious meatiness of the kibbeh.

Aunt Louise's Kibbeh is the bomb.

I also used the fresh mint in my yogurt and cucumber sauce.

You can cook Cheese Corn Stuffed Dalia Kibbeh using 28 ingredients and 49 steps. Here is how you achieve that.

Ingredients of Cheese Corn Stuffed Dalia Kibbeh

You need of raw broken wheat / dalia.
You need of water.
Prepare of buckwheat flour.
You need of cornflakes.
It’s of ginger green chillies paste.
Prepare of finely chopped coriander.
It’s of finely chopped fresh mint leaves.
Prepare of sweet potatoes.
It’s of grated processed cheese.
You need of boiled american corn kernels.
It’s of finely chopped ginger and green chillies.
You need of Oil for deep frying.
It’s of water.
It’s of thinly sliced tri colour bell peppers, for salad.
It’s of sliced cucumber.
Prepare of paneer cube.
It’s of olive oil.
Prepare of oregano.
Prepare of chilli flakes.
It’s of mixed herbs.
It’s of sugar.
You need of apple cider vinegar.
It’s of Salt.
It’s of cabbage leaves soaked in chilled water, for serving.
You need of rose sharbat for serving.
It’s of green chutney for serving.
You need of tomato sauce for serving.
Prepare of mint leaves for garnishing.

The secret to their authentic flavour?

A mix of spices that are common in Middle Eastern dishes, from keftas to pilafs.

We tried baking our kibbeh, but that didn't do justice to the classic deep-fried version, which crisps up the bulgur.

Kibbeh nayyeh is a raw dish made from a mixture of bulghur, very finely minced lamb or beef similar to steak tartare, and Middle Eastern spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or markouk bread.

Cheese Corn Stuffed Dalia Kibbeh step by step

Take one cup of raw dalia put it in a bowl.
Soak it with one of water for at least 4 - 5 hours, and keep it in the refrigerator, due to weather conditions.
After 4 - 5 hours take out the soaked dalia from the refrigerator and strain it in a big strainer so as to remove excess water.
In the meantime soak cabbage leaves in chilled water, so that they remain crisp while serving.
Now put the sweet potatoes in a pressure cooker along with some water.
Cover the lid and cook for one whistle only.
When the pressure cooker cool down then open the lid.
Take them out in a plate and let them cool down.
In the meantime prepare the stuffing, take some processed cheese.
And grate it in a plate.
These are the stuffing ingredients like grated cheese, corn kernels, chopped ginger green chillies and coriander.
Combine all the stuffing ingredients in a bowl.
And mix them with a fork.
Mix them well so that everything merges well.
Now make small balls from the mixture and place them in a plate.
Place this plate in the refrigerator.
In the meantime prepare the salad, put the tri colour bell peppers in a big mixing bowl.
Place all the salad dressing ingredients at one place like oregano, chilli flakes, mixed herbs, olive oil, apple cider vinegar, sugar, lemon and salt.
Now combine all the dressing ingredients in a bowl.
And mix nicely.
Then add the sliced bell peppers in the bowl.
Take sliced cucumber and paneer cube also.
Add cucumber and paneer also to the salad, roughly crumble the paneer with your hands, mix them well, the salad is ready.
Take half cup of cornflakes.
And put them in a mortar and pestle.
Crush them roughly.
After crushing them, take them out in a bowl.
Now take the boiled sweet potatoes and peel them.
Then grate them in a plate.
The grated sweet potatoes.
Now assemble all the ingredients for outer covering at one place like soaked dalia, grated sweet potatoes, ginger green chillies paste, chopped coriander, chopped mint leaves and salt.
In a big mixing bowl combine all the ingredients for outer layer and mix well.
Take 3 - 4 tbsp of buckwheat flour.
Add some buckwheat flour to the mixture for binding.
And mix them well.
The outer layer mixture is ready.
Heat oil in a kadhai for deep frying, first on high flame, then make the flame medium.
Place all the prepared items at one place like mixture for outer layer, stuffing mixture, crushed cornflakes and water.
Make one medium sized ball from the mixture and flatten it in your palm with the help of water.
Place the stuffing ball in the center.
And seal it properly from all the sides, giving it the proper shape.
Now put the ready cylinder in the crushed cornflakes.
Do not touch it just shake the bowl, it will stick on its own to the cylinder.
Then slowly slide it in the hot oil.
Make another one also and slide it in the hot oil, fry them, by turning them at regular intervals, until becomes brown and crispy from outside.
When done, then take them out on an absorbant paper, about 9 pieces of kibbeh were made from this quantity of ingredients.
Arrange the kibbeh on cabbage leaves, take out salad in a bowl.
Cut one piece of kibbeh into two parts to see the stuffing.
Serve them hot with rose sharbat, which is made with rose syrup and water, green chutney, tomato sauce, salad and garnish with some coriander leaves and a bunch of mint leaves, enjoy.

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