Crispy Fried Kibbeh (with Dough—No Meat or Machine Needed)

Name: Crispy Fried Kibbeh (with Dough—No Meat or Machine Needed)
Ingredients: 2 cups fine bulgur (about 340 grams); 2 cups fine semolina (about 340 grams); 3 cups boiling water (about 710 ml); 1 tablespoon salt; 1 tablespoon ground cumin; 1 teaspoon black pepper; 1 tablespoon red pepper paste; 2 medium onions; 1 teaspoon orange zest; 4 tablespoons vegetable oil; 1.1 pounds ground beef or lamb (about 500 grams); 3.5 ounces coarsely chopped walnuts (about 100 grams); 2 medium onions; 3 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons pomegranate molasses; Vegetable oil, for deep frying

Esraa H @Esraa_h

تركيا

Crispy Fried Kibbeh (with Dough—No Meat or Machine Needed)

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Ingredients

For the kibbeh dough:
2 cupsfine bulgur (about 340 grams)
2 cupsfine semolina (about 340 grams)
3 cupsboiling water (about 710 ml)
1 tablespoonsalt
1 tablespoonground cumin
1 teaspoonblack pepper
1 tablespoonred pepper paste
2medium onions
1 teaspoonorange zest
4 tablespoonsvegetable oil
For the filling:
1.1 poundsground beef or lamb (about 500 grams)
3.5 ouncescoarsely chopped walnuts (about 100 grams)
2medium onions
3 tablespoonsvegetable oil
1 teaspoonsalt
1/2 teaspoonblack pepper
4 tablespoonspomegranate molasses
Vegetable oil, for deep frying

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Steps

1

To prepare the kibbeh dough: Place the fine bulgur and semolina in a bowl. Add the boiling water, stir, cover the bowl well, and let it sit for 30 minutes. Finely chop the onions in a food processor or grate them using a fine grater, then add to the bulgur mixture. Add the salt, cumin, black pepper, red pepper paste, vegetable oil, and orange zest. Knead everything together by hand until the dough is smooth.
2

To make the filling: Dice the onions into small cubes and place them in a cooking pot. Add the vegetable oil and sauté over heat for 2 minutes. Add the salt and black pepper, and cook until the onions are soft.
3

Add the ground meat and cook until done. Remove from heat, then stir in the walnuts and pomegranate molasses.
4

Shape the kibbeh dough into discs or ovals as desired. They are now ready to fry or freeze.
5

Heat plenty of vegetable oil in a deep pan until very hot. Fry the kibbeh in batches of three at a time, making sure each piece is fully submerged in oil (this keeps the oil hot and prevents the kibbeh from absorbing too much oil).
6

Turn the kibbeh as they fry, and remove them from the oil once they reach a deep golden brown. Serve hot.
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