Baked Kibbeh Cups with Muhammara: Every good party needs tasty finger food! If you thought canapés only referred to a base of a slice of bread or cracker, think again! For a sophisticated party appetizer kibbeh cups can be an elegant finger food. They’ll give a little bit of Lebanese and Middle Eastern style to your holiday gathering and also happen to be super decadent. Think of the kibbeh cups as a template that you can adapt the filling to your liking. Starting from hummus, labneh, feta cheese or whatever your heart desires. Here I filled with muhammara (red pepper dip), if you are following up with us, you know how good this dip is, and one thing worth mentioning is that muhammara and kibbeh are a match made in food heaven!

Baked Kibbeh Cups with Muhammara (Red Pepper Dip)

If you have ever found the prospect of making kibbeh too intimidating or fussy, this kibbeh cup version will convince you otherwise. Enjoy them as a snack on their own, an easy grab-and-go lunch or as an elegant canape for a festive party!  You can get as artful as you’d like with the filling — cocktail party snacks never looked so cute nor tasted so good!

Before marriage kibbeh seemed like one of those magical dishes i would only get it from my mom, granny or any old Lebanese lady, after I got in charge of feeding my own family, I’ve come to realize how easy and approachable kibbe is (in all its variations). Most of the work goes into the prepping. You can find a wide variety of kibbeh recipes in my cookbook that has been passed from my granny to my mother and eventually to me!

Rather than making the fussy football kibbeh shells, here is a modish version of  kibbeh in a form of a cup, fully blind bake then fill it with whatever your heart desires; it is light, satisfying and  presentable — let your own mind build the filling of your choice Here I filled the kibbeh cups with Muhammara Spread, Red Pepper and Walnut Dip

Tips:

• These kibbeh cups are delicious and almost foolproof even for a novice cook. They can be customized with your favorite fillings. Let your imagination run wild!
• To make the kibbeh shells you need habra meat which means very lean meat.
•  Fine bulgur is used in kibbeh recipes, don’t be tempted to use the coarse stuff.
•  You need to fully bake the kibbeh cups, leave them to cool down before adding your favorite filling.
• Prepare the muhammara filling one or two days in advance, this will save you time!

For a time saving strategy!

• Make the kibbeh cups ahead before baking. After you line kibbeh cups in the lined muffin tin, wrap the tin tightly with plastic wrap, and place it in the fridge for 24 hours or freezer for up to 2 months. Pop in the oven the day you’re ready to serve. You may need a bit more time in the oven since you are dealing with cold or frozen kibbeh cups.
• Make the muhammara ahead of time.  Muhammara dip can be made 2 days in advance.

And now let’s get started!

To make the kibbeh

• Wash the fine bulgur in a mesh-sieve under running cold water, transfer to a bowl and add enough cold water to cover the bulgur. Soak for 30 minutes.

• To make the kibbeh mix: In a food processor put together the onion, mint leaves, cumin powder, freshly grated black pepper, cinnamon powder, paprika, bulgur and cayenne (if used), blend the mix well until creamy. Set aside.
• 
• Meantime, trim the fats and veins from the meat and cut to small chunks. Freeze for about 15 minutes, then, grind the meat using a food processor until the meat is soft and finely processed to a paste like consistency, or alternatively, you can ask your butcher to grind it for you. Season with salt and refrigerate directly.

• Drain the bulgur and squeeze it with the palms of your hands, ridding from the excess liquid. Transfer to a flat tray and add the kibbeh mix and integrate with the bulgur using your hands.
• 
• Remove the meat from the fridge and add it to the bulgur. Fill a bowl with ice cubes and water and keep it next to you. Dip your hands with the iced water a few times as you knead the bulgur and meat well together.
• 
• Knead it as if you are kneading a dough, but beware don’t go heavy with water to avoid a mushy kibbeh; bulgur and meat should infuse well together and you should end up with a soft and a malleable dough ball that should hold its shape!
• 

To make the Muhammara (this can be made 1 or 2 days in advance)

• Heat oven to 450 °F /230°C and stem the red bell peppers, cut to quarters, seed and place on a baking sheet. Roast for 15- 20 minutes or until partially blackened on the outside. Remove the peppers from the oven and immediately seal them with a lid for 10 minutes, so their steam is trapped. This will loosen the skin, making it easier to peel them.
• Line a rimmed baking sheet with parchment paper or silicon mat. Arrange the walnuts in a single layer on prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just to bring out their earthy flavor. Leave them to cool down completely.
• Heat up your oil in a skillet over medium heat.  Once the oil starts to shimmer, toss in the onion and cook until it goes soft. Remove from heat and set aside.
• Place the walnuts in a food processor and pulse to considerably grind. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder tahini red pepper flakes in the bowl of the food processor. Process until combined.
• With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and homogenized.  The ingredients are tested perfectly, but you can still play a bit around, taste and adjust your seasoning, spiciness and acidity to suit your liking.

To make the kibbeh cups

• Preheat oven to 200°C/400 F°. Place a rack in the center.
• 
• To put together: Melt 2 tablespoons of ghee in a saucepan over low heat. Remove from heat. Dip a pastry brush into the ghee and use it to lightly coat each muffin cup. Make sure you get the bottom, sides, and corners of the cup.
• 
• Divide the kibbeh into 40 balls or less if you are using large muffin tin. Take one ball at a time, and press the kibbeh ball into the muffin tin, use a cucumber or carrot to press the kibbeh shell into the bottom and slightly up the sides of the muffin tin; very gently press with moist fingers so that the kibbeh  reaches the top of the cups. The walls and bottom of the kibbeh shell should be about 1/4 inch thick all the way around.
• 
• Place a small piece of parchment paper on top of each kibbeh cup and fill with beans, blind bake the kibbeh in the pre-heated oven 200°C /400 °F, for approximately 20 to 25 minutes.
• 
• Bake in the oven until the bottom and edges are brown and cooked through, it takes about 20 to 22 minutes. Watch closely so you don’t burn the kibbeh shells. Remove from the oven and keep it to cool down completely.
• 

More Authentic Kibbeh recipes to enjoy!

• Pumpkin Kibbeh in a Tray
• Potato kibbeh
• Grilled Kibbeh
• Tomato Kibbeh

Fill the kibbeh cups

• Fill the cups with muhammara and garnish with pomegranate seeds. How decadent!

These elegant, one-bite kibbeh cups filled with muhammara are perfect for festive soirees. They are so presentable—and don’t be surprised when they disappear from your table in the blink of an eye!

• Author:Hadia Zebib Khanafer, 
• Prep Time: 50 minutes
• Cooking time: 22 minutes
• Cuisine: Lebanese and Middle Eastern
• Serving: 40 mini kibbeh cups

Ingredients:

• 125g/4.5 oz fine bulgur
• 250grams/ 9 oz lean chunks of eye of round beef or lamb chunks from the leg
• 1 cup ice water

To make the kibbeh mix

• 1 /2 small yellow or red onion, chopped
• 2 sprigs of mint leaves, use only the leaves
• 1/2 teaspoon cumin powder
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon cinnamon powder
• 1  1/2 teaspoon salt, or to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper, optional
• 2 tablespoons fine bulgur (dry)

For the muhammara

• 500 grams/ 1 lb. 2 oz red bell pepper
• 200 grams / 7 oz. walnut halves
• 3 tablespoons tahini
• 3 tablespoons pomegranate molasses
• 1/4 cup olive oil
• 1 teaspoon salt or to taste
• 1 leveled teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 small onion, finely chopped
• 2 tablespoons breadcrumbs, to keep it vegan, use vegan breadcrumbs
• Aleppo pepper, or red pepper flakes, to add more heat, optional
• 1 pomegranate, de-seeded

2 tablespoons of ghee or butter to melt the muffin tin

To garnish:

• 1 Pomegranate
•  A handful of walnuts

You need mini muffin tins

Directions:

To make the kibbeh

1. Wash the fine bulgur in a mesh-sieve under running cold water, transfer to a bowl and add enough cold water to cover the bulgur. Soak for 30 minutes.
2. To make the kibbeh mix: In a food processor put together the onion, mint leaves, cumin powder, freshly grated black pepper, cinnamon powder, paprika, bulgur and cayenne (if used), blend the mix well until creamy. Set aside.
3. Meantime, trim the fats and veins from the meat and cut to small chunks. Freeze for about 15 minutes, then, grind the meat using a food processor until the meat is soft and finely processed to a paste like consistency, or alternatively, you can ask your butcher to grind it for you. Season with salt and refrigerate directly.
4. Drain the bulgur and squeeze it with the palms of your hands, ridding from the excess liquid. Transfer to a flat tray and add the kibbeh mix and integrate with the bulgur using your hands. Remove the meat from the fridge and add it to the bulgur. Fill a bowl with ice cubes and water and keep it next to you. Dip your hands with the iced water a few times as you knead the bulgur and meat well together. Knead it as if you are kneading a dough, but beware don’t go heavy with water to avoid a mushy kibbeh; bulgur and meat should infuse well together and you should end up with a soft and a malleable dough ball that should hold its shape!

To make the Muhammara (this can be made 1 or 2 days in advance)

1. Heat oven to 450 °F /230°C and stem the red bell peppers, cut to quarters, seed and place on a baking sheet. Roast for 15- 20 minutes or until partially blackened on the outside. Remove the peppers from the oven and immediately seal them with a lid for 10 minutes, so their steam is trapped. This will loosen the skin, making it easier to peel them.
2. Line a rimmed baking sheet with parchment paper or silicon mat. Arrange the walnuts in a single layer on prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just to bring out their earthy flavor. Leave them to cool down completely.
3. Heat up your oil in a skillet over medium heat.  Once the oil starts to shimmer, toss in the onion and cook until it goes soft. Remove from heat and set aside.
4. Place the walnuts in a food processor and pulse to considerably grind. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder tahini red pepper flakes in the bowl of the food processor. Process until combined.
5. With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and homogenized.  The ingredients are tested perfectly, but you can still play a bit around, taste and adjust your seasoning, spiciness and acidity to suit your liking.

Bake the kibbeh cups

1. Preheat oven to 200°C/400 F°. Place a rack in the center.
2. To put together: Melt 2 tablespoons of ghee in a saucepan over low heat. Remove from heat. Dip a pastry brush into the ghee and use it to lightly coat each muffin cup. Make sure you get the bottom, sides, and corners of the cup.
3. Divide the kibbeh into 20-25 balls or less if you are using large muffin tin. Take one ball at a time, and press the kibbeh ball into the muffin tin, use a cucumber  to press the kibbeh shell into the bottom and slightly up the sides of the muffin tin; very gently press with moist fingers so that the kibbeh  reaches the top of the cups. The walls and bottom of the kibbeh shell should be about 1/4 inch thick all the way around.
4. Place a small piece of parchment paper on top of each kibbeh cup and fill with beans, blind bake the kibbeh in the pre-heated oven 200°C /400 °F, for approximately 20 to 25 minutes.
5. Bake in the oven until the bottom and edges are brown and cooked through, it takes about 15 minutes. Watch closely so you don’t burn the Kibbeh shells. Remove from the oven and keep it to cool down comletely.

Fill the kibbeh cups

• Fill the cups with muhammara and garnish with pomegranate seeds. How decadent!

Substitutions: You may substitute your favorite filling like hummus, labneh or whatever your heart desires.

If you make the " Baked Kibbeh Cups with Muhammara", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine

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