Fried Kibbeh Patties

Name: Fried Kibbeh Patties
Total time: 7200 s
Yield: Serves 3 (makes about 21 patties)
Ingredients: 3.5 ounces (100 grams) finely ground beef; 1 cup fine bulgur wheat (about 170 grams); 1 cup water (about 240 ml); Kibbeh spice mix or allspice blend; 1/2 teaspoon dried marjoram, basil, or cumin; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sweet or black pepper spice blend; (For the filling); 3.5 ounces (100 grams) ground beef; 1 medium onion; 1/2 teaspoon salt; 1 tablespoon sumac; 1 tablespoon pomegranate molasses; 1 tablespoon chopped walnuts; 3 tablespoons vegetable oil; 2 cups vegetable oil (for frying the patties); Lettuce leaves and radishes for garnish

Em zaki Jam @Rosa

Fried Kibbeh Patties

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Ingredients

1 1/2 hours

Serves 3 (makes about 21 patties)

3.5 ounces (100 grams)finely ground beef
1 cupfine bulgur wheat (about 170 grams)
1 cupwater (about 240 ml)
Kibbeh spice mix or allspice blend
1/2 teaspoondried marjoram, basil, or cumin
1 teaspoonsalt
1/2 teaspoonground cinnamon
1/2 teaspoonsweet or black pepper spice blend
(For the filling)
3.5 ounces (100 grams)ground beef
1medium onion
1/2 teaspoonsalt
1 tablespoonsumac
1 tablespoonpomegranate molasses
1 tablespoonchopped walnuts
3 tablespoonsvegetable oil
2 cupsvegetable oil (for frying the patties)
Lettuce leaves and radishes for garnish

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Steps

1 1/2 hours

1

Soak the bulgur in water for about 30 minutes or until it softens and swells. Add the kibbeh spice mix and finely ground beef, then knead the mixture well.
2

Finely chop the onion. Heat the oil in a skillet and sauté the onion until it softens. Add the walnuts, then the ground beef, and cook thoroughly. Add the salt, sumac, and pomegranate molasses, mix well, then remove from heat and let the filling cool. Set aside to drain any excess oil.
3

Shape the kibbeh mixture into small balls, moistening your hands with water and a little flour or cornstarch as needed. Use your fingers to gently hollow out each ball and flatten slightly (the thickness can vary based on your experience). Place about 1 teaspoon of filling inside each, seal, and repeat with the remaining mixture. For best results, refrigerate the kibbeh patties for about 2 hours so they hold together during frying.
4

Heat the oil in a skillet. Once hot, add the chilled kibbeh patties and fry gently, turning as needed.
5

Serve hot with yogurt and salad. Enjoy! (The number of patties may vary.)