Ingredients
- Ground meat, lean and boiled0.5 kilogram
Onion1 piece- Bunch of parsley or bunch of celery1 bunch
- Raisins to taste0
- Almonds to taste0
Vegetable Oil2 tablespoons
Curry2 teaspoons
Turmeric1 teaspoon- Salt and black pepper to taste0
Bulgur2 cups
Water2 cups
Egg1 piece
Salt0
Steps
- 1
To make the filling, finely chop the onion and fry it in oil until it softens, then gradually add the meat while keeping the heat medium. Add salt and spices and stir the mixture well, then lower the heat, cover, and let it sit for 3 minutes before removing from heat.
3 minRequired Tools:
Frying Pan
Knife - 2
To prepare the almonds, boil the almonds with their skins until they just start to boil, peel them by hand after they cool, cut them lengthwise into halves, and fry them in a tablespoon of oil until golden, then add to the meat.
5 minRequired Tools:Frying Pan
Pot - 3
To make the bulgur dough, wash the bulgur and add water, boil until the water evaporates, lower the heat under the pot until it cooks, then remove from heat and let it cool. Add salt and the egg, and grind in an electric grinder.
10 minRequired Tools:Pot🍳Electric Grinder - 4
Knead the dough by hand, stuff it with the meat, and shape it into a cone or round shape as desired.
5 min - 5
Fry the bulgur kibbeh in deep hot oil until its color changes, then serve.
5 minRequired Tools:Frying Pan
Nutrition Facts
Onionper 100gVegetable Oilper 100gCurryper 100gTurmericper 100gBulgurper 100gWaterper 100gEggper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.