Rinse the bulgur once and drain quickly.

Grind the chicken breast and salt in a meat grinder, then add to the bulgur. Mix well by hand, then grind the mixture again until smooth. Add the onion and continue until all is used.

Knead the dough well by hand until it’s ready to shape.

In a pot over low heat, sauté the meat and fat with 1 tablespoon of clarified butter, finely chopped onion, salt, black pepper, and ground red pepper until cooked through.

Toast the chopped nuts and add them to the filling.

Let the filling cool completely before shaping the kibbeh.

This kibbeh dough can also be used for baked or yogurt kibbeh.

If you want to save time, you can add more onion to the filling.

If you don’t have chicken breast, you can boil 4 potatoes and mash them to use instead of the chicken, but only for the fried version (not for baked or yogurt kibbeh).