Fried Kibbeh

Ingredients

• 1 kilo fine bulgur
• 1/2 kilo lean beef, fat-free (mashed)
• 1 large onion
• A handful of fresh basil
• 1 teaspoon seven-spice blend
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• Salt
• 2 tablespoons sweet pepper paste
• Filling:
• 1/2 kilo minced meat
• 4 onions, finely chopped
• Oil or ghee
• A pinch of spices
• A pinch of black pepper
• 2 tablespoons pomegranate molasses

Method

1. Prepare the filling and let it cool before using... Cook the minced meat on its own for a little while, until it changes color
2. In a second pan, sauté the finely chopped onion with a little oil or ghee, then add the minced meat, spices, and salt, and stir until the filling is cooked
3. Add the pomegranate molasses, stir, turn off the heat, and set the filling aside to cool
4. Prepare the kibbeh dough... Moisten the bulgur with water and leave it aside for an hour to soak, until the grains soften
5. After an hour, add the spices, salt, and pepper paste, along with the onion and basil, which have been finely ground beforehand, and mix everything together
6. Knead all the ingredients together well, rubbing them thoroughly between the palms of your hands until the bulgur grains are crushed and the mixture is well combined
7. Finally, add the mashed meat for the kibbeh and knead it as well with the bulgur mixture for a few minutes
8. Start shaping the kibbeh immediately... You can form them into oval patties, the traditional shape for fried kibbeh, just like in the picture
9. Fry the kibbeh patties in plenty of hot oil over medium heat until browned and cooked through
10. This delicious fried kibbeh recipe is from the friend of the Shou Tabkhin Today site
11. Ruwida Al-Haj Al-Rifai
12. Among the delicious kibbeh recipes, but vegetarian, try from Ruwida Zucchini Heart Kibbeh
13. We also recommend that you try Monk’s Kibbeh, or Trick Kibbeh, with Lentil Soup