Ingredients
Ground beef500 grams- Fine bulgur, soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
Black Pepper1 teaspoon
Cumin1 teaspoon
Salt1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Hot sauce (harissa)1 teaspoon
- Roasted pine nuts30 grams
Steps
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 minRequired Tools:
Meat Grinder - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 minRequired Tools:🍳Bowl - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
5 minRequired Tools:Meat Grinder - 4
Prepare the kibbeh filling by placing the ground lamb in a pot over medium heat without oil, stirring and breaking it up until the moisture evaporates.
5 minRequired Tools:
Pot - 5
Add the onion, salt, black pepper, harissa, and cumin, stir until the meat is cooked, then add the roasted pine nuts to the mixture and let it cool slightly before using it for stuffing.
5 min - 6
Shape the kibbeh by rolling it in your hands to the desired size, and you can also use a kibbeh maker while occasionally wetting your hands with a mixture of water, starch, and ice. Place a portion of the filling inside and seal it.
10 min - 7
Once you finish shaping the kibbeh, place it on a tray and put it in the freezer for one hour to firm up slightly before freezing.
60 min - 8
Remove the tray from the freezer and arrange the kibbeh in a container, separating the layers with plastic wrap, and return it to the freezer for later use.
5 min - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
10 minRequired Tools:
Frying Pan
Nutrition Facts
Ground beefper 100gBlack Pepperper 100gCuminper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.