Ingredients
Bulgur1 cup- Semolina or Cracked Wheat1 cup
Mixed Spices1 tablespoon
Turmeric1 tablespoon
Salt1 tablespoon- Water for kneading0
Ground beef0.5 kilogram- Large Onion, Chopped2 pieces
Parsley0.5 bunch
Curry1 tablespoon
Seven Spices1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Curry1 tablespoon
- Salt1 tablespoon
Olive oil3 tablespoon- Dried Lime (Black) Pieces0
Steps
- 1
Mix the bulgur, cracked wheat, spices, and salt, then cover with water and let it sit for half an hour. Stir the mixture by hand and add water until the dough becomes somewhat soft, then grind it finely in a meat grinder and set aside.
30 minRequired Tools:
Mixing Bowl - 2
To make the filling, in a pot over heat, sauté the onion, then add the meat and stir until the water evaporates. Add salt, spices, and parsley, and let it cool.
10 minRequired Tools:
Pot - 3
Take a small amount of dough the size of a walnut, flatten it with your wet hands, fill it with the meat mixture, and set aside.
5 min - 4
To make the sauce, sauté the chopped onion and add four cups of water, spices, and salt. Once it boils, add four pieces of kibbeh to the pot at once, and they are done when they float on the water.
10 minRequired Tools:Pot - 5
Repeat the process for all the kibbeh pieces you prepared, ensuring that you only add the kibbeh to the water after it has boiled again.
5 min - 6
For garnish, use chopped parsley leaves and a drizzle of olive oil.
5 min
Nutrition Facts
Bulgurper 100gMixed Spicesper 100gTurmericper 100gSaltper 100gGround beefper 100gParsleyper 100gCurryper 100gSeven Spicesper 100gCurryper 100gSaltper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.