Fried Kibbeh

Ingredients

• 1 kg fine bulgur
• 1 kg very finely minced lean meat (trimmed of fat)
• 1 grated onion
• a pinch dried mint
• kibbeh seasoning
• salt
• Filling
• 1 kg minced meat — half with fat or as desired
• 2 large grated onions
• 1 stick or 2 tablespoons butter
• pine nuts or other nuts as desired
• Recipe for fried kibbeh by a friend and cook on Shoutabkhin Today:
• Rasmiyya Majdoub
• Click Rasmiyya’s name to visit her page on our site and discover her great recipes
• For more meat recipes from Rasmiyya try Homemade Hamburger
• The raw kibbeh is one of the best Lebanese recipes — click the link: Raw Kibbeh

Method

1. Soak the bulgur in water for 15 minutes, then drain and squeeze it well.
2. Add the lean meat to the bulgur with the grated onion, spices, and salt, mix and knead them well until you get a cohesive dough.
3. Put the mixture into a meat grinder or food processor until well combined... you can add a little iced water.
4. Meanwhile prepare the filling: put the meat in a pan and stir it well until it is fully cooked, then add salt, a pinch of dried mint, the onion, and butter.
5. When the fried kibbeh filling is cooked, add pine nuts or other nuts, stir and remove the filling from the heat.
6. Wet your hands with cold water, take small pieces of the kibbeh dough and roll each into a ball.
7. Make a cavity in each and thin it out with your finger—as is customary when making kibbeh patties—then stuff them and seal well.
8. When the shaping is finished, fry the kibbeh patties in hot deep oil until browned, or you can grill them on charcoal or bake them in the oven.
9. You can keep the kibbeh patties in the freezer/refrigerator until frying later.
10. Fried kibbeh is very tasty with yogurt and salad, and can be served with soup or as an appetizer.
11. Rasmia Majdoub
12. For more meat recipes from Rasmia, try this homemade hamburger method
13. Raw kibbeh is one of the best Lebanese dishes... click the link: Raw Kibbeh