Ingredients
Fine Bulgur3 cup
Beef500 gram
Onion1 piece
Salt1 teaspoon
Pepper1 teaspoon
Mixed Spices1 teaspoon
Coarse ground meat500 gram- Finely chopped onion2 piece
Sumac3 tablespoon
Cumin1 tablespoon- Roasted pine nuts0.5 cup
Olive oil4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Steps
- 1
Wash the bulgur well and then soak it for an hour.
60 min - 2
To prepare the filling, in a pot over heat, place the meat and stir well, then add the onion, cover, and let it cook for five minutes. Then add the oil and stir well for 15 minutes or until the meat is cooked. Add salt and pepper, then set aside to cool.
20 minRequired Tools:
Pot - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 min - 4
Prepare the meat grinder and set it to the small circle. Grind the bulgur, onion, and meat, and repeat the process twice until the mixture is cohesive. Place it in a bowl, cover with a plastic bag, and refrigerate for half an hour until the mixture firms up.
30 minRequired Tools:
Meat Grinder - 5
In a deep bowl, place the cold water and ice cubes.
5 min - 6
Form balls from the kibbeh mixture and wet your hands with cold water while shaping them. Hollow out the ball, place the filling with a spoon, close the kibbeh, wet your hands with cold water, and shape it into a kibbeh disc. Repeat with the remaining mixture.
10 min - 7
In a non-stick frying pan, heat a generous amount of oil over high heat. Fry the kibbeh discs and then place them on paper towels to absorb the oil.
10 minRequired Tools:
Frying Pan
Nutrition Facts
Fine Bulgurper 100gBeefper 100gOnionper 100gSaltper 100gPepperper 100gMixed Spicesper 100gCoarse ground meatper 100gSumacper 100gCuminper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.