Ingredients
Bulgur1 cup- Boneless lamb or beef, chopped0.5 kilogram
- Large onion, chopped1 piece
Cinnamon1 teaspoon
Ground Black Pepper0.5 teaspoon- Ground nutmeg0.5 teaspoon
Salt1 teaspoon
Mixed Spices1 teaspoon- Vegetable oil for frying0
- Green olives, pitted0.5 cup
- Large tomato, chopped1 piece
- Medium onion, chopped1 piece
Olive oil4 tablespoon- Pomegranate (seeds)2 tablespoon
Yogurt1 tablespoon
Lemon Juice2 tablespoon- Salt and pepper0
Steps
- 1
Soak the bulgur in warm water for 8 hours, then drain and rinse with water.
480 min - 2
Finely chop the meat using a food grinder (attached to a Kenwood mixer).
10 minRequired Tools:🍳Food Grinder - 3
Add the onion and all the spices, and grind the mixture again for 10 minutes until the ingredients are completely combined and a smooth dough is obtained (this requires grinding the ingredients twice).
10 minRequired Tools:🍳Food Grinder - 4
Wet your hand with cold water and divide the meat dough into equal-sized balls (the size of a peach).
5 min - 5
Press your thumb into the balls to create a cavity, forming the meat into small cups (you can also shape half of the quantity into boats by pulling part of the dough outward and narrowing the cavity slightly).
5 min - 6
Heat the oil in a frying pan over medium heat, fry the kibbeh for 3 minutes or until fully cooked, making sure to stir occasionally until both sides are cooked, and let cool slightly.
3 minRequired Tools:
Frying Pan - 7
Meanwhile, mix the olives with the pomegranate in a deep bowl, then add two tablespoons of olive oil and season the mixture with salt and pepper.
5 minRequired Tools:🍳Deep Bowl - 8
In another deep bowl, mix the tomatoes with the onion, yogurt, and lemon juice, and season with salt and pepper, adding the remaining olive oil and mixing well.
5 minRequired Tools:🍳Deep Bowl - 9
Stuff the kibbeh cups and boats with the various fillings and arrange them on a serving plate with a bit of fresh lettuce and toasted pine nuts (you can make the kibbeh the traditional way by stuffing it with the cooked minced meat mixture with toasted pine nuts, then sealing it to cover the filling and frying it in hot oil).
5 min
Nutrition Facts
Bulgurper 100gCinnamonper 100gGround Black Pepperper 100gSaltper 100gMixed Spicesper 100gOlive oilper 100gYogurtper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.