How to Make Fried Kibbeh

Ingredients

• 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

Method

1. Soak the fine ground bulgur in two cups of hot water with 1 tsp salt and leave to soak for about 2 hours.
   Timers: 120 min
2. 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.
   Timers: 10 min
3. 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.
4. Add the chopped onions and cook until the filling is done.
5. Add the spices and salt, stir, and remove from heat.
6. Let the filling cool, then add the walnuts or pine nuts and use the filling.
7. 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.
8. Place them in the freezer for about 30 minutes before frying so they firm up; you can also freeze them for later use.
   Timers: 30 min
9. Deep-fry in plenty of hot oil until golden.
10. For more kibbeh recipes see Pumpkin Kibbeh (baked in a tray)
11. Also see Pumpkin Kibbeh with Yogurt