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 Corned Beef Kibbeh.
Corned Beef Kibbeh
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
Method
- 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
