Kibbeh
AuthorMabDifficultyIntermediateSoak the bulgur wheat in a bowl of water for at least 30 minutes.
After it is soaked, drained the bulgur completely, place the bulgur in a food processor with half of the meat, half the onion, salt and pepper and pulse until a dough-like paste forms (add a small amount of cold water if needed). Set aside.
In a medium frying pan, saute the other half of the onion, the rest of the meat, pine nuts, and spices for about 10 minutes or until the meat is browned and then allow to cool completely.
Form the kibbeh: Take a fist sized amount of the first mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling and pinch the top to seal the ball. Shape as desired. Repeat until there is no more meat left (I got about 15 fairly large kibbeh)
Heat enough oil to cover the kibbeh in a pot and then fry the kibbeh for 6-8 minutes until golden brown. Serve hot or room temperature.
Ingredients
Directions
Soak the bulgur wheat in a bowl of water for at least 30 minutes.
After it is soaked, drained the bulgur completely, place the bulgur in a food processor with half of the meat, half the onion, salt and pepper and pulse until a dough-like paste forms (add a small amount of cold water if needed). Set aside.
In a medium frying pan, saute the other half of the onion, the rest of the meat, pine nuts, and spices for about 10 minutes or until the meat is browned and then allow to cool completely.
Form the kibbeh: Take a fist sized amount of the first mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling and pinch the top to seal the ball. Shape as desired. Repeat until there is no more meat left (I got about 15 fairly large kibbeh)
Heat enough oil to cover the kibbeh in a pot and then fry the kibbeh for 6-8 minutes until golden brown. Serve hot or room temperature.