How to Make Fried Kibbeh Discs

Ingredients

• 1 kg lean, smooth ground meat (for the kibbeh dough)
• 5 cups fine white bulgur
• 1 dry onion
• Seven-spice mix
• Cinnamon
• Kibbeh seasoning (tahwija)
• Salt
• Kibbeh spice
• Filling:
• Chopped onion
• Minced meat
• Sumac
• Optional additions or nuts such as almonds or pine nuts, as desired
• This fried kibbeh discs recipe is from a friend and chef on the Shou Tabkhin Today site:
• Rania Salloum
• Click Rania's name to visit her profile on our site and read the details of her delicious recipes.
• For more hearty meat recipes with photos click the link: Beef Wellington - with video
• For more of Rania's tasty recipes see Shehbaya Roast

Method

1. Wash the bulgur well, then squeeze it to remove excess water.
2. Grind the bulgur in the kibbeh machine twice in succession.
3. Add the smooth meat, grated onion, spices, kibbeh seasoning, and salt, then work them thoroughly with your hands until you get a cohesive, homogeneous dough.
4. Put the mixture back into the machine and grind again.
5. Prepare the filling ahead of time: sauté the chopped onion in a little oil until soft, then add the minced meat and cook until done.
6. Add the spices and stir, then add the sumac and the preserved vegetables (qalloubat) and turn off the heat.
7. Shape the kibbeh discs: take a medium-sized ball of dough, make a cavity and thin it with your finger, then take about a teaspoon of filling, stuff the disc and close it in the usual way to form a kibbeh disc.
8. Continue in the same way until the mixture is used up.
9. Fry the kibbeh discs in plenty of hot oil until browned or golden; they can be frozen for later use.
10. Rania Saloum
11. For more delicious meat recipes with photos click the link: Wellington beef - video
12. For more of Rania's tasty recipes, here is Shahbayat al-Rosto