Detailed Recipe for Fried Kibbeh

Ingredients

• 1 kilo plus 1 cup fine brown bulgur
• Salt
• A pinch of cumin
• 1 teaspoon hot pepper molasses
• 1 tablespoon sweet pepper molasses
• 1 cup kibbeh seasoning or kibbeh spice blend* (you will find its ingredients and preparation method below)
• 1 kilo lean meat for kibbeh
• Filling:
• Chopped almonds
• or
• walnuts
• pine nuts
• cashews
• ghee and a little oil
• 5 onions, chopped
• ground meat
• 1 teaspoon salt
• cinnamon
• 1 teaspoon seven-spice blend
• 1/4 cup chopped parsley
• 1 medium spoon sumac
• Kibbeh spice blend* ingredients:
• 1 tablespoon kibbeh spice
• Fresh basil
• Fresh or dried marjoram
• Hot pepper
• Fresh mint
• Dry onion
• 1 green or red hot pepper
• 1 cup fine brown bulgur
• How to prepare the kibbeh spice blend:
• Grind the ingredients in an electric machine, then spread them on a wide tray and leave them in the sun for several hours until they dry well
• They can be placed in freezer bags and kept there until needed
• We use kibbeh spice blend for raw kibbeh, tray kibbeh, fried kibbeh, and tomato seasoning
• This special and detailed recipe for making fried kibbeh discs is from the friend and cook of the Shou Tabkhin Today website:
• Wotfa Rhaal
• Click on her name to visit her profile page
• For more of Wotfa's recipes, here is Meat Manakish

Method

1. Wash the bulgur and drain it well.. leave it for two hours in a strainer to get rid of all the water
2. Add the salt, cumin, pepper molasses, and the cup of kibbeh seasoning prepared earlier
3. Knead the ingredients very well together
4. Grind the meat with a piece of ice in the electric machine until it becomes like an ointment.. then add the meat to the kneaded bulgur mixture.. and begin kneading everything together
5. When a firm dough forms, cover it with plastic wrap and place it in the refrigerator for one hour
6. Prepare the filling during this time... Fry the preferred or available type of nuts in a little oil and ghee until golden, then add the chopped onion and stir until the onion softens
7. Add the ground meat and stir until cooked, then add the salt, spice, molasses, parsley, and sumac. Stir and turn off the heat
8. When the filling has cooled and an hour has passed since the kibbeh dough was in the refrigerator, start shaping the kibbeh balls or discs ...
9. Take a small or medium ball of meat, shape it into a disc and stuff it, then close it .. and continue until the quantity is finished
10. Fry the kibbeh discs in plenty of hot oil, and they can be frozen until needed or used to make kibbeh with yogurt