Ingredients
Fine Bulgur1 kilogram- Ground meat, minced0.7 kilogram
Onion1 piece- Salt and spices0
Ground meat0.7 kilogram- Onion, chopped1 piece
- Roasted pine nuts and chopped pistachios2 tablespoons
- Oil for frying or ghee1 cup
- Salt and pepper0
Steps
- 1
Wash the bulgur, drain it, and grind it twice with the meat and onion. Add salt and spices, and knead with a little water to soften.
5 minRequired Tools:🍳Meat grinder
Mixing Bowl - 2
Fry the meat with the onion, salt, and pepper, then add the pine nuts and pistachios.
5 minRequired Tools:
Frying Pan - 3
Take a portion of the kibbeh dough and roll it out on plastic wrap or aluminum foil with a rolling pin into a rectangle about half a centimeter thick. Place the filling on top, then close the edges by rolling it into a cylindrical shape and sealing the ends with your hands. Place it in a greased tray with oil or ghee.
5 minRequired Tools:🍳Rolling pin
Tray - 4
Repeat the process and arrange the second piece next to the first in a spiral cylindrical shape in the tray until all the kibbeh is done.
5 min - 5
Immerse it in hot vegetable oil or ghee and place it in the oven until browned.
5 minRequired Tools:
Oven - 6
Remove from the oven, drain the oil, flip it over, and cut into circles about 2 cm wide.
5 min - 7
Serve hot with other types of kibbeh or as appetizers for gatherings.
5 min
Nutrition Facts
Fine Bulgurper 100gOnionper 100gGround meatper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.