Fried kibbeh made at home — simply delicious.

1 kg fine bulgur (cracked wheat)

600 g finely ground meat

Kibbeh spices: cinnamon and black pepper

2 tablespoons cornstarch (for a crisp crust when frying)

1 very finely chopped dry onion — optional

Kibbeh filling:

Pine nuts or chopped almonds

1 kg ground meat

3 onions, chopped

Salt to taste

Black pepper

Cinnamon

Sumac

Toast the pine nuts or almonds until lightly browned; set aside.
In a pan, sauté the finely chopped onion in a little oil until soft.
Add the ground meat and cook until done.
Season with salt, black pepper, cinnamon and sumac; stir and remove the filling from the heat.
Add the toasted nuts and mix.
Begin preparing the kibbeh dough while the filling cools. Rinse the bulgur well, then wash it once more with warm water, drain, and leave the damp bulgur for one hour so it absorbs the water.
After the hour, rub the bulgur between your palms or knead it until its texture becomes smooth.
Add the finely ground meat, kibbeh spices and cornstarch, and mix well. You may add the very finely chopped dry onion and knead until the kibbeh dough is uniform.
Form into balls or discs, make a cavity in each, thin the walls with your finger, fill with the meat mixture, then seal. (See the kibbeh disc shape in the photo.)
Deep-fry the kibbeh discs in plenty of hot oil until golden. Serve immediately, or freeze them for later use.

Fried kibbeh recipe from a friend and cook on the Shou Tabkhin Today website:

Click Esraa’s name to visit her page and discover her tasty recipes.

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How to Make Fried Kibbeh

Prep checklist