How to Make Fried Kibbeh

Ingredients

• 1 kg fine bulgur (cracked wheat)
• 600 g finely ground meat
• Kibbeh spices: cinnamon and black pepper
• 2 tablespoons cornstarch (for a crisp crust when frying)
• 1 very finely chopped dry onion — optional
• Kibbeh filling:
• Pine nuts or chopped almonds
• 1 kg ground meat
• 3 onions, chopped
• Salt to taste
• Black pepper
• Cinnamon
• Sumac
• For more kibbeh recipes (vegetarian), see Kibbeh Abu Amna
• For a very tasty variation, see Kibbeh with Tahini Sauce

Method

1. Fry the pine nuts or almonds until they turn light golden and set them aside.
2. In a skillet, sauté the finely chopped onion in a little oil until it softens.
3. Add the minced meat and cook until done.
4. Add salt, black pepper, cinnamon, and sumac, stir, and remove the filling from the heat.
5. Add the fried nuts and mix.
6. Begin making the fried kibbeh dough while the filling cools... wash the bulgur well... then finally rinse it with lukewarm water, drain it, and leave the damp bulgur for one hour so it can absorb the water.
7. After that time... rub the bulgur between your palms or knead the bulgur until its texture becomes smooth.
8. Add the finely ground meat, kibbeh spices, and starch and mix well... you can add a very finely chopped dried onion and knead thoroughly to make the kibbeh dough uniform.
9. Form the dough into balls, then make a hollow in each one and thin the wall with your finger, fill it with the minced meat filling, and seal it—see the kibbeh disc shapes in the photo.
10. Fry the kibbeh discs in very hot deep oil and serve, or freeze them until needed.
11. For a very tasty version, here is kibbeh with tahini sauce