Mains
ChefLoubna Fawaz
Aleppine Kibbeh, Delicate Kibbeh
A somewhat different method for fried kibbeh, this version comes from the Aleppo kitchen. Try this traditional, flavorful approach as a change of pace.
Ingredients
Start here, then move straight into the method.
- 1 kilogram fine bulgur
- 2 onions, dried
- a pinch of salt, a pinch of dried mint
- a pinch of cumin
- a pinch of red pepper (ground)
- 1 small cup semolina
- Kibbeh dough
- Kibbeh filling
- 1 onion
- Ground meat
- Nuts as desired (pine nuts, Lebanese pistachios, or almonds)
- Pinch of salt
- Pinch of black pepper
- Filling
Method
Follow the cooking sequence without leaving the page.
- Heat oil in a skillet, fry the onion until it softens, then add the ground meat along with salt and spices. We may fry the nuts separately and add them fried, or add them directly. Keep the mixture on the heat until the meat is cooked.
- Take a small amount of kibbeh filling, shape it into a ball, create a hollow in the center of each ball, place a spoonful of the seasoned meat filling, close the hollow, and mold into the visible kibbeh shape shown in the pictures. It should be a bit long and thin.
- Fry the kibbeh in hot, abundant oil.
- Rinse the bulgur well and place it in a fine sieve to remove all the water. Finely chop the onions and mix with salt, cumin, and all the spices listed. Place all ingredients in a blender and grind twice to obtain a smooth, homogeneous mixture.
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
