Grilled Kibbeh Patties

Ingredients

• 400 grams kibbeh meat with fat
• 1 1/2 cups fine bulgur
• 1/2 cup kamouneh spice mix
• Fresh marjoram
• Fresh basil
• Hot or mild pepper paste, to taste
• Filling:
• 5 dry onions
• Pomegranate molasses (half sour, half sweet)
• Walnuts
• Pine nuts
• Sumac
• Seven-spice
• Cinnamon
• Black pepper
• Salt
• Vegetable oil
• 1/2 uqiya ground tail fat (dahen)
• This recipe is from a friend of the Sho Tabbakheen El Yom site:
• Hana Moussa
• For more of Hana's recipes, you can visit her dedicated page on our site by clicking her name.

Method

1. Wash the bulgur and drain it well. Add the pepper paste and knead the bulgur until softened, then add the kibbeh meat, marjoram, basil, and salt as needed.
2. Filling: Fry the pine nuts and walnuts and set them aside. Then fry the onions until lightly golden... Turn off the heat and add the ground fat, pomegranate molasses, walnuts, pine nuts, sumac, spices, and salt as needed.
3. On a sheet of plastic wrap, drizzle a little oil, then place the dough on it... Put another sheet on top of the kibbeh dough and roll it out to the thickness you want.
4. Cut it into circles, fill them, and lift them gently with your hand, shaping them into circles.... Put vegetable oil in a baking tray, arrange the patties, drizzle them with vegetable oil, and bake them in a preheated oven at 180°C for about 15 minutes...
   Timers: 15 min