Rice and grains
Bulgur Kibbeh with Meat Filling
Bulgur kibbeh (without meat in the dough) — flour and oil are added until a cohesive, moldable dough forms. The filling is classic seasoned meat. A tasty, different kibbeh worth trying.
كبة البرغل بحشوة اللحم ... كبة من غير ماكينة كهربائية والعجينة بدون لحم !!! اليكم طريقة عملها
Ingredients
Start here, then move straight into the method.
- 1½ cups fine bulgur
- 2 1/4 cups boiling water
- a pinch of white pepper
- a pinch of paprika (sweet red pepper powder)
- a pinch of ground nutmeg
- salt
- 1½ cups flour
- 1/2 cup oil (or a little more as needed)
- Filling
- finely chopped onion
- meat seasoning (baharat)
- white pepper
- ground nutmeg
- baharat (seven-spice) mix
- cinnamon
- bay leaf
- chopped parsley
- nuts as desired
- Filling
- For more of Umm Maurice’s recipes see: How to make shish barak
Method
Follow the cooking sequence without leaving the page.
- Soak the bulgur in boiling water until the bulgur absorbs all the water.
- Then stir them a little, and when they cool, add white pepper, nutmeg, paprika, and salt.
- Mix them well, then add the flour and oil and knead well.
- If the dough feels not cohesive, add a little oil and continue kneading until you obtain a cohesive, soft, moldable dough.
- Form the dough into medium-sized balls like traditional meat kibbeh discs.
- Make a cavity inside each ball and shape the discs, stuffing them with the pre-prepared meat filling that has been left to cool.
- Close the discs and form the final shape — as shown in the picture.
- Fry the bulgur kibbeh in plenty of hot oil and serve.
- Sauté the onion in a little oil until it softens.
- Add the spices and bay leaves, then add the meat and stir until it cooks.
- Add salt and stir, then a sprinkle of chopped parsley, stir, and remove the filling from the heat.
- You can add any kind of fried nuts according to taste.
- Let the filling cool before using it.
Recipe tags
Rice and grainsLevant
Notes and serving ideas
- How to make shish barak
