Fried kibbeh... a homemade recipe—absolutely delicious :)

500 g lean beef (no fat), ground

500 g fine bulgur, ground in a blender or grinder before soaking

Half a small onion, grated

1/4 tsp ground black pepper

1 tbsp sweet pepper paste (dibs al-filfil)

Ice-cold water (with ice)

Filling:

500 g finely minced beef

2 tbsp ghee or oil

1 tsp salt

500 g onions, finely or coarsely chopped

Black pepper

Mixed spices

Pine nuts or walnuts, to taste

Soak the fine ground bulgur in two cups of hot water with 1 tsp salt and leave to soak for about 2 hours.
After that time, knead the bulgur well for at least 10 minutes, then gradually add the lean beef in batches over the bulgur, adding a splash of very cold or iced water whenever needed and kneading well until a smooth, soft dough forms. Add the sweet pepper paste at this stage as well.
Prepare the filling in advance by frying the minced beef in ghee or oil in a non-stick pan until the meat has lost its moisture.
Add the chopped onions and cook until the filling is done.
Add the spices and salt, stir, and remove from heat.
Let the filling cool, then add the walnuts or pine nuts and use the filling.
Shape the kibbeh dough into medium-sized balls (or as desired). Make a cavity in each ball, fill it, close it, and shape into the traditional kibbeh patties.
Place them in the freezer for about 30 minutes before frying so they firm up; you can also freeze them for later use.
Deep-fry in plenty of hot oil until golden.

This delicious fried kibbeh recipe is from our friend and cook at Shou Tabkhin El-Youm

Click Georgina's name to visit her page on our site

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How to Make Fried Kibbeh

Prep checklist