Mains
ChefRana Jarkas
Fried Kibbeh
Fried kibbeh — a much-loved dish that pairs well with salads, soups, and yogurt. Crispy outside, flavorful meat filling inside.
Fried kibbeh — very tasty with soup, salad, or yogurt
Ingredients
Start here, then move straight into the method.
- Dough / outer shell
- 500 g fine bulgur, washed and well drained
- 1 onion (dry)
- basil (fresh)
- salt to taste
- 1 tablespoon kibbeh spice (or spice blend)
- finely ground minced meat (for the kibbeh shell)
- Filling
- 500 g finely minced meat (run through the grinder three times)
- 2 onions
- seven-spice mix (baharat)
- cinnamon
- sumac
- nuts such as walnuts and pine nuts, optional
- For Rana's rice with meat and vegetables, here's the link: رز بالخضار واللحم
Method
Follow the cooking sequence without leaving the page.
- After washing the bulgur and letting it dry or draining it well, dampen it with only a little water and rub it between your palms. Repeat the rubbing several times until it softens and clumps together. This step can also be done with an electric machine.
- Grind the onion and mint, add salt and the kibbeh pounding spice, then add them to the bulgur and knead or rub until they blend.
- Add the minced meat and knead in the same way to obtain a homogeneous, soft kibbeh dough.
- Prepare the filling ahead of time and let it cool so we can start making the fried kibbeh patties as soon as the dough is ready to prevent cracking and drying.
- Fry the minced meat alone in a pan until it dries; you can also get rid of all liquids by discarding them as they separate from the meat.
- When the meat changes color and we remove the water, add finely chopped onion with seven-spice mix, cinnamon, sumac, and salt, and stir.
- Cook the filling over low heat until the onion wilts; nuts can be added if desired. Then remove from the heat.
- When it cools, shape the kibbeh dough into small or medium balls.
- Make a cavity in each one and mold it so it's hollow inside, with thickness according to preference.
- Fill each with the filling then close it to form the well-known oval kibbeh patties. You can wet your hand with a little water as needed while forming the patties; passing a damp hand seals any cracks that may appear.
- Fry the kibbeh patties in hot deep oil until brown; they can also be baked or stored in the freezer until needed.
- Rana Jarkas
- To make rice with meat and vegetables from Rana as well, here is the link: Rice with Vegetables and Meat
Recipe tags
MainsLevantDairy freeEgg free
Notes and serving ideas
- رز بالخضار واللحم
