Fried Kibbeh

Name: Fried Kibbeh
Total time: 3600 s
Ingredients: 2.2 lbs bulgur (about 1 kg); 1.1 lbs lean ground beef (about 0.5 kg, no fat or sinew, ground very fine); 1 medium onion, quartered; Pinch salt; Water, as needed for mixing; Fried ground beef or lamb (as desired); 1 small onion, finely chopped and fried; Walnuts, pine nuts, pistachios, or a mix of all; Pinch allspice or mixed spice; Pinch salt

♡ام فوزي♡ @EmFawze

سورية♡مقيمة ب مصر 30سنة

Fried Kibbeh

♡ام فوزي♡ @EmFawze

سورية♡مقيمة ب مصر 30سنة

Saved

Ingredients

1 hour

2.2 lbsbulgur (about 1 kg)
1.1 lbslean ground beef (about 0.5 kg, no fat or sinew, ground very fine)
1medium onion, quartered
Pinchsalt
Water, as needed for mixing
For the filling:
Fried ground beef or lamb (as desired)
1small onion, finely chopped and fried
Walnuts, pine nuts, pistachios, or a mix of all
Pinchallspice or mixed spice
Pinchsalt

Saved

Steps

1 hour

1

For the filling: Fry finely ground beef or lamb in a little butter or ghee with a pinch of salt and spices to taste. When done, drain the meat in a strainer to remove excess fat. Fry finely chopped onion in vegetable oil (such as Mazola) until completely soft. Separately, fry walnuts and pine nuts in oil until they turn a light golden brown. Fry each nut separately. Combine all the filling ingredients with the fried meat. If you like, add chopped parsley to the filling as desired.
2

Start shaping and stuffing the kibbeh. Make sure to use enough lean meat in the mixture so the kibbeh doesn't open while frying.
3

Mix all the filling ingredients with the fried meat, stuff the kibbeh, and shape as desired. If you like, add chopped parsley to the filling. Important note: I always prefer to freeze the kibbeh for at least one day before frying; it tastes even better the next day. To fry, heat vegetable oil (such as Mazola) and fry the kibbeh until golden brown. Enjoy!