Bulgur Kibbeh with Meat Filling

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
• Kholoud Abd al-Nasser

Method

1. Place all kibbeh dough ingredients together and knead until you have a cohesive dough.
2. Chill it in the refrigerator for a short time and prepare the filling.
3. Sauté the finely chopped onion in a little oil until wilted, then add the meat and cook until done.
4. Sprinkle salt and spices and stir.
5. Let the filling cool slightly before using.
6. Form balls from the bulgur kibbeh dough, create a cavity in each ball, and shape them into the traditional kibbeh patties.
7. Stuff them and seal as shown in the picture.
8. Place the kibbeh in the freezer for a while to firm up, then deep-fry them in hot oil until golden and cooked through.