Ingredients
Fine Bulgur2 cup
Semolina1 cup- Ground meat, fine0.5 kilogram
- Onion, finely chopped1 piece
Spice0.3 teaspoon
Cumin0.3 teaspoon
Salt0.5 teaspoon- Vegetable oil, for frying1 cup
- Ground meat, coarse0.5 kilogram
- Onion, finely chopped2 piece
Vegetable Oil1 tablespoon
Pomegranate Molasses1 teaspoon- Spice0.3 teaspoon
- Salt0.5 teaspoon
Steps
- 1
To prepare the filling, sauté the chopped onion in a tablespoon of vegetable oil until it softens, then add the ground meat, spice, pomegranate molasses, and salt. Stir the mixture until the meat is cooked and turns brown, then remove from heat and set aside.
5 minRequired Tools:
Frying Pan - 2
To prepare the kibbeh, wash the fine bulgur with warm water and then drain it well.
5 minRequired Tools:
Mixing Bowl - 3
Place the washed bulgur in a bowl with the kibbeh dough ingredients and mix well. You can add a little water if the mixture becomes sticky.
5 min - 4
Divide the kibbeh dough into balls the size of an egg. Using your finger, make a hole in the center of each ball and widen it by rotating and pressing it in your palm to create a hollow disc, ensuring that the thickness of the shell is even all around. It is important to wet your hands occasionally with cold water to smooth the kibbeh.
5 min - 5
Fill the hollow kibbeh with 2 teaspoons of the filling, then close it while giving it an oval shape and place it on a tray.
5 min - 6
Heat the oil in a deep frying pan over high heat and fry the kibbeh discs until they turn brown.
5 min
Nutrition Facts
Fine Bulgurper 100gSemolinaper 100gSpiceper 100gCuminper 100gSaltper 100gVegetable Oilper 100gPomegranate Molassesper 100gSpiceper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.