Fried Kibbeh – Easiest Method

Name: Fried Kibbeh – Easiest Method
Total time: 7200 s
Yield: Serves 5 servings
Ingredients: 1 1/2 cups fine bulgur (about 255 grams); 1 1/2 cups fine semolina (about 255 grams); 1 teaspoon ground cumin; 1 teaspoon salt; 2 1/2 cups warm water (about 590 ml), plus a little more or less as needed; Ground beef sautéed with onions and spices

SuZy @cook_15615994

لبنان

Fried Kibbeh – Easiest Method

Saved

Ingredients

2 hours

Serves 5 servings

1 1/2 cupsfine bulgur (about 255 grams)
1 1/2 cupsfine semolina (about 255 grams)
1 teaspoonground cumin
1 teaspoonsalt
2 1/2 cupswarm water (about 590 ml), plus a little more or less as needed
Ground beef sautéed with onions and spices

Saved

Steps

2 hours

1

Soak the bulgur, semolina, cumin, and salt in warm water for about 30 minutes. Then, grind the mixture once in a food processor and knead it by hand, adding water as needed.
2

In a small bowl, mix 2 teaspoons of cornstarch with 1/4 cup water (about 60 ml). Use this mixture to moisten your hands between shaping each kibbeh. Keep your hands damp, or you can rub a couple of drops of oil on your hands to prevent the kibbeh from cracking while frying.
3

Shape all the kibbeh, then chill them in the refrigerator or freezer for about 1 hour. You can also freeze them for later.
4

Heat oil well, but do not let it boil. Fry no more than 5 kibbeh at a time. Let them cook for 2 minutes, then turn them until golden brown. Serve hot.