Mains
ChefLoubna Fawaz
How to Make Fried Kibbeh - With Pictures
A step-by-step illustrated recipe for making fried kibbeh in the traditional way. You can shape the fried kibbeh into round patties or any other shape you like.
Ingredients
Start here, then move straight into the method.
- 1 kilo lean meat, free of fat
- 1 kilo fine bulgur
- Salt
- Mixed spice
- Coarse cumin
- Kibbeh seasoning
- Basil or sweet basil, onion, and sweet pepper. Grind them and add them to the bulgur... Knead all the ingredients well, then add the very finely ground red lean meat until it becomes sticky.
- Fat or caul fat or suet, onion, parsley, mint, basil or sweet basil, sweet red pepper, hot pepper or chili, and ground walnuts. Mix all the ingredients and grind them with the white fat or suet.
Method
Follow the cooking sequence without leaving the page.
- Form kibbeh into balls and place them on kitchen plastic wrap, then cover with a second layer of plastic wrap and flatten them with a flat plate (as shown in the accompanying pictures).
- Place the suet filling over the flattened kibbeh and cover it with another layer of flattened kibbeh.
- Cover it with plastic wrap and cut it with a pan or a small but deep bowl (as shown in the accompanying pictures).
- You will now have the desired kibbeh shape. Remove the plastic wrap and any excess kibbeh from the edges, then hold the patty and press the edges to seal it well.
- You can fry the kibbeh patties or grill them, as desired.
Recipe tags
MainsLevantDairy freeNut freeEgg free
