Kibbeh dough preparation:

wash and drain the bolgur, leave aside

Grind the onion, basil. Then add the cayenne paste, spices and grind all together.

Add the mixture to the bolgur and rub using your hands, until you have a consistent dough.

In a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked

Add the minced meat, spices and salt and stir until meat cooks

Leave the pan aside to cool

Then add the fried pine nuts, pomegranate syrup and mix it in all together

Kibbeh preparation:

divide the dough equally into balls approximately the size of an egg

Dampen your hands with some water. Take a ball of the kibbeh dough and form somewhat of an oval-shaped disc in the palm of one hand.

Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling.

Add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval

Continue to all the dough has been used

In a wide pan, pour the oil and allow to heat

Fry the kibbe discs until they turn a golden colour
Serve cold as appetiser

By: Rourou Adam