Ingredients
Fine Bulgur1 kilogram
Onion2 pieces
Lamb0.5 kilogram
Salt2 tablespoons- Water with dissolved starch1 teaspoon
Ground Lamb1 kilogram- Onion2 pieces
- Pine nuts3 tablespoons
Corn Oil2 tablespoons- Vegetable oil for frying2 cups
- Salt1 teaspoon
Spices0.5 teaspoon
Black Pepper0.5 teaspoon
Steps
- 1
Wash the bulgur in water.
5 min - 2
Put the bulgur, onion, and meat in the kibbeh maker and grind well until it becomes like dough.
5 minRequired Tools:🍳Kibbeh Maker - 3
Add salt to the dough (sprinkle with a little water if the dough is dry) and knead a little.
5 min - 4
To make the filling, in a pot over the heat, heat a little oil, add the chopped onion and sauté briefly, then add the ground meat, cover with water, sprinkle with salt, spices, and black pepper, and let the mixture cook.
10 minRequired Tools:
Pot - 5
Shape discs from the dough, place the filling inside, and seal the edges with a little starch dissolved in water.
5 min - 6
In a deep frying pan, heat the oil, fry the kibbeh discs, then remove them, place them on a plate, and serve hot.
10 minRequired Tools:
Frying Pan
Nutrition Facts
Fine Bulgurper 100gOnionper 100gLambper 100gSaltper 100gGround Lambper 100gOnionper 100gCorn Oilper 100gSaltper 100gSpicesper 100gBlack Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.