Fried_kibbeh
Cooking Instructions
- 1
Kibbeh dough preparation:
wash and drain the bolgur, leave aside
- 2
Grind the onion, basil. Then add the cayenne paste, spices and grind all together.
- 3
Add the mixture to the bolgur and rub using your hands, until you have a consistent dough.
- 4
In a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked
- 5
Add the minced meat, spices and salt and stir until meat cooks
- 6
Leave the pan aside to cool
- 7
Then add the fried pine nuts, pomegranate syrup and mix it in all together
- 8
Kibbeh preparation:
divide the dough equally into balls approximately the size of an egg
- 9
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.
- 10
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.
- 11
Add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval
- 12
Continue to all the dough has been used
- 13
In a wide pan, pour the oil and allow to heat
- 14
Fry the kibbe discs until they turn a golden colour
Serve cold as appetiser - 15
By: Rourou Adam
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