Fried kibbeh is a crowd favorite .. and the patties can be frozen until needed

Ingredients:

Kibbeh dough: 1 kilo fine white bulgur 1/2 kilo lean meat, minced especially for kibbeh 2 red onions, cut into quarters 1/4 teaspoon kibbeh spice blend A pinch of paprika A pinch of ground cumin Filling: 1 kilo coarsely ground meat 450 grams finely chopped onion 50 grams toasted pine nuts 50 grams chopped walnuts 2 tablespoons ghee 1/4 teaspoon kibbeh spice blend 1/4 teaspoon black pepper 1/4 teaspoon ground cinnamon Salt to taste Method:

Soak the bulgur in water until it is just moistened, without covering it with too much water. Let it soak for at least half an hour.
After the time has passed, knead it with the palms of your hands for about 5 minutes until it becomes very smooth.
Grind the onion in an electric grinder, then add it to the mashed kibbeh meat and the rest of the kibbeh dough ingredients over the bulgur ... and knead everything until a dough forms.
Prepare the filling ahead of time ... sauté the finely chopped onion in ghee until softened, then add the minced meat and stir until cooked.
Add the spices and salt, stir, then add the toasted nuts as well and turn off the heat.
Let the filling cool, and once the kibbeh dough is ready, start shaping, filling, and forming the patties.
Place the patties in the freezer for half an hour, then fry them in plenty of hot oil until golden brown. They can also be frozen until needed.

A delicious fried kibbeh recipe from the friend of the Shou Tabkhin today website

Fafi nohmn tahini

For more kibbeh recipes, including vegetarian ones, here is Pumpkin Kibbeh

Kibbeh is very delicious with Lentil Soup

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Fried Kibbeh

Prep checklist

Cooking notes