Fried Kibbeh Without a Machine or Lamb (Inspired by My Dear Um Anas)

Don’t have a meat grinder or lamb, but craving kibbeh? No problem! You can make it easily at home. This recipe is simple, budget-friendly, and most importantly, delicious and super crispy. Special thanks to Um Anas for impressing me with her easy and tasty recipe. I hope you enjoy it as much as I did!
Fried Kibbeh Without a Machine or Lamb (Inspired by My Dear Um Anas)
Don’t have a meat grinder or lamb, but craving kibbeh? No problem! You can make it easily at home. This recipe is simple, budget-friendly, and most importantly, delicious and super crispy. Special thanks to Um Anas for impressing me with her easy and tasty recipe. I hope you enjoy it as much as I did!
Steps
- 1
Rinse the bulgur, then add 3/4 cup hot water. Cover and let it sit for 30 minutes.
- 2
After 30 minutes, the bulgur will have absorbed the water and softened. Add the flour, 4 tablespoons vegetable oil, 1 teaspoon red pepper paste, the finely grated onion, spices, and salt.
- 3
Mix everything together and knead well by hand until it forms a single dough. Wrap the dough in plastic wrap and refrigerate for 2 hours.
- 4
Meanwhile, prepare the filling: Sauté the finely chopped onion in a little oil until soft. Add the ground beef and cook together until the meat is done and any liquid has evaporated. Add a pinch of salt, black pepper, and a small pinch of white pepper. Stir, then add the toasted nuts if using. Let the filling cool before stuffing.
- 5
Take the kibbeh dough out of the fridge. Take a piece of dough and knead it well by hand, then make an opening in the center and fill it with the meat mixture. Seal it well and shape into the traditional 'Darawish' (torpedo) shape. Arrange them on a tray as shown.
- 6
- 7
This amount makes 26 Darawish kibbeh. 'Darawish' refers to this type of kibbeh with pointed ends. In Aleppo, there are many types of kibbeh.
- 8
Fry the kibbeh in hot, deep oil, turning occasionally until golden and cooked through.
- 9
Place on a serving plate and serve with salads, pickles, or yogurt. Enjoy!
- 10
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