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This Middle Eastern classic dish goes for a spin with Grace Corned Beef! This version of cooked kibbeh uses spices and quinoa for the outside and corned beef with sautéed onions on the inside. The cucumber yogurt dipping sauce is refreshing to balance the spices while complementing the flavors of this dish.

Corned Beef Kibbeh

Try corned beef kibbeh, a delicious fusion dish with spices and quinoa, served alongside a refreshing yogurt dipping sauce.

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Prep Time: 30

Cook Time: 30

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Author: Racquel

Ingredients

2 cans Grace Corned Beef 12 oz each
1 1/2 cup Quinoa cooked
2 eggs slightly beaten
1 tsp Chili Powder
1 tbsp Geera
1 tsp Cardamon
1 tsp Cinnamon
1 tsp Tumeric
6 oz Onion diced
7 oz Yogurt plain
6 oz Cucumber grated
1 tbsp Lime Juice
Mint and Thyme to taste
Salt and Pepper to taste
Oil for sautéing and frying

Instructions

Divide the corned beef into 2 bowls (1 with 8 oz and the other with 16oz).
Season 16oz with all spices, mix in cooked quinoa and beaten eggs. Refrigerate.
In a pan, add 2 tbsp of oil and sauté onions for about a minute.
Add the 8 oz of corned beef to onions and cook for about 3 minutes. Remove from stove and allow to fully cool.
Heat oil in pan for frying.
To assemble the kibbeh, oil hands firstly then take about 3-4 tbsp of the spiced kibbeh and make a disc shape.
Add 1 tbsp of the onion and corned beef mixture to the center of the disc.
Fold over and use edges of hands to seal the kibbeh.
Fry kibbeh for one to two minutes. Once removed from oil, allow to cool for one minute.
Yogurt dipping sauce: combine yogurt, cucumber, lime juice, mint and thyme.
Season with salt and pepper to taste.
Serve & Enjoy

Video

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Corned Beef Kibbeh