What You Need to Know
Hydrated bulgur wheat proteins (glutelin) form a matrix with myofibrillar proteins from raw or cooked meat, stabilized by fat emulsification. The mixture's plasticity depends on starch gelatinization and protein cross-linking.
Essential for creating stuffed kibbeh varieties, allowing even cooking of fillings while maintaining structural integrity.
Key Parameters
Temperature
12°C
4°C - 18°C
Time
20 minutes
10 minutes - 45 minutes
Equipment
Marble mortar (jurn)Damp clothIce water bowl
Steps
- 1.
Kibbeh nayyeh (Bekaa Valley): Creates edible serving vessel for raw lamb
- 2.
Kibbeh bil sanieh (Aleppo): Forms layered structure
The Science
Primary Reaction
Protein-starch matrix formation