Fried bulgur kibbeh — who doesn't love it?! A practical recipe served with yogurt, soup, or salad

Ingredients:

1 kg fine bulgur, immersed and soaked in warm water until all the water is absorbed 2 cups flour 1/4 cup oil a pinch of salt a pinch of cumin a pinch of black pepper Filling 1 kg finely ground meat 3 onions, finely chopped vegetable oil a pinch of pepper a pinch of baharat (Middle Eastern spice mix) a pinch of sumac

Method:

Put all the kibbeh dough ingredients together and knead until you have a cohesive dough.
Chill it in the fridge briefly while you prepare the filling.
Sauté the finely chopped onion in a little oil until softened, then add the ground meat and cook until done.
Sprinkle in the salt and spices and stir to combine.
Let the filling cool slightly before using.
Roll the bulgur dough into balls, make a cavity in each ball, and shape them into the traditional kibbeh patties.
Fill them and seal as shown in the picture.
Place the kibbeh pieces in the freezer for a short time to firm up, then deep-fry in plenty of hot oil until golden and cooked through.

This special bulgur kibbeh with meat filling recipe comes from a friend and chef on Shou Tabkhin Al-Youm:

Kholoud Abd al-Nasser

Click Kholoud's name to visit her profile on our site and see her delicious recipes.

For more of Kholoud's tasty recipes here is the link: How to Make Potato Boats

#recipes #recipe #kibbeh_without_meat #bulgur_and_flour_kibbeh #kibbeh_filling #fried_kibbeh #kibbeh_patties #shoutabkhin_today

Bulgur Kibbeh with Meat Filling

Prep checklist

Cooking notes