Kibbeh

Name: Kibbeh
Ingredients: Kibbeh Dough:; 6 2/3 lbs fine bulgur (about 3 kg); 1 2/3 lbs lean ground beef or lamb, fat trimmed (about 750 grams); Salt to taste; 1 teaspoon seven spice blend; Water; 2 onions; Filling:; 6 2/3 lbs ground beef or lamb (about 3 kg); 3 onions, finely chopped; Nuts as desired (walnuts, almonds, or pine nuts); 1/2 cup corn oil or sunflower oil (about 120 ml)

🇸🇦🇸🇦 قناة حفص الطيار 🇸🇦🇸🇦 @Hafs_altayyar

المدينة المنورة

I learned this method from my mother, and it's a traditional Aleppo-style recipe.

🇸🇦🇸🇦 قناة حفص الطيار 🇸🇦🇸🇦 @Hafs_altayyar

المدينة المنورة

I learned this method from my mother, and it's a traditional Aleppo-style recipe.

Saved

Ingredients

Kibbeh Dough:
6 2/3 lbsfine bulgur (about 3 kg)
1 2/3 lbslean ground beef or lamb, fat trimmed (about 750 grams)
Salt to taste
1 teaspoonseven spice blend
Water
2onions
Filling:
6 2/3 lbsground beef or lamb (about 3 kg)
3onions, finely chopped
Nuts as desired (walnuts, almonds, or pine nuts)
1/2 cupcorn oil or sunflower oil (about 120 ml)

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Steps

1

Heat the oil in a pan, then add the onions and ground meat. Season with salt and black pepper. Cook, stirring, until the meat is fully cooked and all liquid has evaporated. Remove from heat and stir in the toasted nuts. The filling is now ready.
2

Cut the onions into large pieces and add them to the bulgur. Gradually add water, just enough so the mixture doesn't become too wet—about 1 liter (4 1/4 cups).
3

Grind the bulgur and onions once through a meat grinder. Add the ground meat to the bulgur mixture and grind again. Mix in the seven spice blend and salt.
4

Knead the mixture by hand until it forms a cohesive dough.
5

Fit the meat grinder with the special kibbeh attachment. Shape the dough into cylinders and cut them to your desired length.
6

Seal one end of each cylinder with your hand, using a little water to help seal. Fill about three-quarters full with the meat filling, then seal the other end the same way.
7

To fry the kibbeh, make sure the oil is very hot and deep enough to cover them. This will help the kibbeh hold together and become crispy on the outside.
8

You can freeze the kibbeh for later. Arrange them in a single layer on a large tray, not stacked, until frozen. Then store as you like.
9

When ready to cook from frozen, fry the kibbeh directly in hot oil without thawing, or they may fall apart.
10

You can also use the same dough to make baked kibbeh in a tray (kibbeh bil sanieh).
11

For a lighter dough, you can reduce the amount of ground meat and add some boiled potatoes to the mixture.