Ingredients
Fine Bulgur0.5 kilogram
Flour1.5 cup- Boiled and mashed potatoes0.5 kilogram
- Mint, finely chopped0.5 bunch
Dried Mint1 tablespoon- Fresh coriander, finely chopped0.5 bunch
- Parsley, finely chopped0.5 bunch
- Large onion, grated1 piece
Cumin2 tablespoons
Dried Coriander1 teaspoon
Salt0- Ground chili pepper0 pinch
- Large onions, sliced3 pieces
- Raisins5 tablespoons
- Walnuts, coarsely chopped5 tablespoons
Pomegranate Molasses2 tablespoons
Vegetable Oil2 tablespoons- Vegetable oil, for greasing the tray and kibbeh3 tablespoons
Steps
- 1
To prepare the kibbeh filling, heat 2 tablespoons of oil and add the onion, sauté until softened, then remove and add the remaining filling ingredients.
5 minRequired Tools:
Frying Pan - 2
To prepare the kibbeh dough, wash the bulgur several times, then drain and rub it with your hands for 5 minutes or until it holds together.
5 minRequired Tools:🍳Bowl - 3
Add the remaining ingredients to the bulgur and mix well, moistening your hands with a little water to achieve a cohesive kibbeh dough.
5 min - 4
Divide the dough into kibbeh balls, about 33 pieces, then hollow out the balls like regular kibbeh and fill with a little of the filling, then close and arrange in a greased tray.
5 min - 5
Brush the kibbeh discs with oil, then bake in a hot oven for about 30 minutes or until cooked through.
30 minRequired Tools:
Oven
Nutrition Facts
Fine Bulgurper 100gFlourper 100gDried Mintper 100gCuminper 100gDried Corianderper 100gSaltper 100gPomegranate Molassesper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.