Dough ingredients

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 preparation:

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.

Kibbeh filling:

1 onion

Ground meat

Nuts as desired (pine nuts, Lebanese pistachios, or almonds)

Pinch of salt

Pinch of black pepper

Filling preparation:

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.

This recipe for delicate Aleppine kibbeh comes from a friend on Sho Tabkhin Today:

Faten Amsha

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Aleppine Kibbeh, Delicate Kibbeh

Prep checklist