Ingredients
Fine Bulgur2 cup
Semolina1 cup- Lean ground meat, coarse0.5 kilogram
- Onion, finely chopped2 piece
Spice0.3 teaspoon
Cumin0.3 teaspoon
Salt0.3 teaspoon
Oil2 tablespoon- Lean 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. Remove the mixture from the heat and set aside.
10 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 on your palm to form a hollow disc. The thickness of the shell should be even all around. It is important to wet your hands occasionally with cold water to smooth the kibbeh.
10 min - 5
Fill the hollow kibbeh with 2 teaspoons of the meat filling and close it, ensuring to give it an oval shape.
5 min - 6
Spray oil at the bottom of a baking tray and on the kibbeh discs inside the tray, then place in the oven until they turn golden brown, flipping them occasionally.
5 minRequired Tools:
Oven
Nutrition Facts
Fine Bulgurper 100gSemolinaper 100gSpiceper 100gCuminper 100gSaltper 100gOilper 100gVegetable Oilper 100gPomegranate Molassesper 100gSpiceper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.