{"id":11278,"date":"2025-06-23T21:45:35","date_gmt":"2025-06-23T18:45:35","guid":{"rendered":"https:\/\/andrestover.com\/?p=11278"},"modified":"2025-06-23T21:45:36","modified_gmt":"2025-06-23T18:45:36","slug":"kibbeh","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kibbeh\/","title":{"rendered":"Kibbeh"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Miks mitte valmistada Eesti Jaanip\u00e4eva p\u00fchade ajal Idamaade roogasid. Kibbeh on ajalooline klassikaline L\u00e4his-Ida roog, mis peamiselt koosneb bulgurist ning lamba hakklihast, mida on maitsestatud kohalike v\u00fcrtsidega. Bulgurist moodustub kr\u00f5be kate, mille sees on maitsestatud ja sageli kreeka p\u00e4hklite v\u00f5i seederm\u00e4nniseemnetega t\u00e4idis. Seda rooga s\u00fc\u00fcakse kas k\u00fclmalt v\u00f5i soojalt erinevate jogurtip\u00f5histe kastmetega. Kibbehi variante on palju erinevaid, valmistusviise on samuti palju erinevaid. Pakun siin lugemiseks ja inspiratsiooniks \u00fche klassikalise variandi, mille kokku panin. Kuju poolest on sedasorti kibbeh munajujuline, m\u00f5lemast tipust peenemaks minev. V\u00e4rvi poolest on see kuldpruun v\u00f5i tumepruun, olenevalt sellest kui pikalt neid \u00f5lis frititakse. Sellise kuju ja maitsestusega kibbehit peetkase praegu S\u00fc\u00fcria ja Liibanoni rahvusroogadeks. Ajalooliselt arvatakse selle juuri ulatuvat algsete nomaadide aegadesse.<br>Selle roa tegemine on pikk protsess, aga minumeelest v\u00e4\u00e4rib see vaeva ning tulemuseks on \u00fcllatavalt hea roog, mida nautida koos k\u00fclalistega ja jagada l\u00e4hedastele.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11280\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Kokku ligikaudu 3 tundi<br>Tase: Keskmine<br>Kogus: Umbes 40 kibbeh\u2019it<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Liibanoni 7 v\u00fcrtsi segu:<\/em><br>1 spl v\u00fcrtspipart<br>1 spl kurkumit<br>1 spl musta pipart<br>1 spl kaneeli<br>0,5 spl korianri seemneid<br>0,5 spl v\u00fcrtsk\u00f6\u00f6mneid<br>0,5 spl cayenne pipart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Muud maitseained:<\/em><br>Suur peot\u00e4is hakitud piparm\u00fcnti<br>Suur peot\u00e4is hakitud oreganot<br>Suur peot\u00e4is hakitud peterselli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kate:<\/em><br>500 g bulgurit leotatud 30 minutit kuumas vees<br>1 suur sibul purustatult<br>1 tl meresoola<br>2 spl Liibanoni 7 v\u00fcrtsi segu<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>T\u00e4idis:<\/em><br>500 g lambahakkliha<br>4 spl Liibanoni 7 v\u00fcrtsi segu<br>75 g peeneks hakitud kreeka p\u00e4hkleid<br>Hakitud piparm\u00fcnt, oregano ja petersell<br>2 suurt purustatud sibulat<br>1 tl jahvatatud musta pipart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vala bulgur suurde kaussi, vala \u00fcle keeva veega nii, et see oleks \u00fcleni kaetud ja vesi ulatuks paar cm \u00fcle bulguri. Lase seista v\u00e4hemalt 30 minutit.<\/li>\n\n\n\n<li>Valmista Liibanoni 7 v\u00fcrtsi maitseasinesegu. Sega kokku k\u00f5ik komponendid ning jahvata peeneks.<\/li>\n\n\n\n<li>Haki v\u00e4rsked \u00fcrdid, haki kreeka p\u00e4hklid.<\/li>\n\n\n\n<li>Valmista lambahakkliha v\u00f5i kasuta turult ostetud valmis hakkliha. Ise thetud hakkliha on alati palju parem ja ma ise eelistan seda varianti.<\/li>\n\n\n\n<li>Purusta sibulad nii hakklihat\u00e4idise tegemiseks kui ka kooriku valmistamiseks.<\/li>\n\n\n\n<li>Prae lambahakkliha koos sibulate, v\u00fcrtsisegu ning \u00fcrtidega kuni v\u00e4rvus muutub ja rasv hakkab kergelt eralduma. \u00c4ra prae \u00fcle, mis muudab hakkliha j\u00e4igaks. Lisa kreeka p\u00e4hklid.<\/li>\n\n\n\n<li>Kui bulgur on ligunenud, siis aja see l\u00e4bi hakklihamasina, et moodustuks paks, kuiv ja bulgurist \u00fchtlasem tainas. Sega hulka sibul ja v\u00fctrsisegu. S\u00f5tku \u00fchtlaseks. M\u00f5ned lisavad taignasse ka hakkliha. Seda v\u00f5ib teha, mina seda ei teinud.<\/li>\n\n\n\n<li>Hakka kibbeheid kokku panema. Selle peale kulub palju aega, eriti kui tegemist on minusuguse algajaga. Selleks v\u00f5ta peot\u00e4is bulguritainast ning vormi sellest umbes golfipalli suurume pall. V\u00f5ta pall pihku ja suru p\u00f5idlaga sellesse auk, hoides palli pihus. P\u00f6idla abil uurista auk suuremaks nii, et tekkiva kibbehi kooriku seinapaksus oleks v\u00e4hem kui 0,5 cm.<\/li>\n\n\n\n<li>T\u00f5sta tehtud avausse teelusikat\u00e4is t\u00e4idist ja sulge auk sellesama palli serva taignaga ning vormi ovaalseks ja tee sellele teravad tipud. Vormi sedasi valmis k\u00f5ik kibbehid. Mul kulus sellele peaaegu tund.<\/li>\n\n\n\n<li>Kuumuta toidu\u00f5li 150 kraadi C juurde ning friti kibbeheid. Friti kindlasti jaokaupa. Kui neid liiga palju korraga \u00f5lisse panna, siis \u00f5li temperatuur jahtub ja kibbehid praevad lihtsalt t\u00fckkideks.<\/li>\n\n\n\n<li>Valmis kibbehid on tume-kuldpruuni v\u00e4rvi v\u00f5i tumepruunid, vastavalt valmistaja ja s\u00f6\u00f6jate soovile.<\/li>\n\n\n\n<li>Serveeri kibbeheid jogurtip\u00f5histe kastmetega n\u00e4iteks sobib ideaalselt neid s\u00fc\u00fca Tzazikiga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11279\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/kibbeh_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11278\" data-postid=\"11278\" class=\"themify_builder_content themify_builder_content-11278 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Miks mitte valmistada Eesti Jaanip\u00e4eva p\u00fchade ajal Idamaade roogasid. Kibbeh on ajalooline klassikaline L\u00e4his-Ida roog, mis peamiselt koosneb bulgurist ning lamba hakklihast, mida on maitsestatud kohalike v\u00fcrtsidega. Bulgurist moodustub kr\u00f5be kate, mille sees on maitsestatud ja sageli kreeka p\u00e4hklite v\u00f5i seederm\u00e4nniseemnetega t\u00e4idis. Seda rooga s\u00fc\u00fcakse kas k\u00fclmalt v\u00f5i soojalt erinevate jogurtip\u00f5histe kastmetega. Kibbehi variante on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,19],"tags":[393,730,732,413],"class_list":["post-11278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-rahvustoidud","tag-lamb","tag-lebanon","tag-syria","tag-wheat","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11278"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11278\/revisions"}],"predecessor-version":[{"id":11301,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11278\/revisions\/11301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11281"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}