Ingredients:
- 500 g of fine bulgur
- 500 g ground meat
- 1 onion
- 7 basil leaves
- 1 tsp 7 spices
- 1 tsp cumin powder
- 1 tsp cayenne paste
- 1 tsp salt
- oil for frying
Kibbeh dough preparation:
- wash and drain the bulgur, leave aside
- grind the onion, basil. Then add the cayenne paste, spices and grind all together.
- add the mixture to the bulgur and rub using your hands, until you have a consistent dough.
Filling ingredients:
- 350 g minced meat
- 2 medium size onions
- 1 tbsp ghee
- 1 tbsp pomegranate syrup
- 1/2 tsp 7 spices
- 1 tsp salt
- 1 tbsp fried pine nuts.
Filling preparation:
- in a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked
- add the minced meat, spices and salt and stir until meat is cooked
- leave the pan aside to cool
- then add the fried pine nuts, pomegranate syrup and mix it in all together
Kibbeh preparation:
- divide the dough equally into balls approximately the size of an egg
- Dampen your hands with some water. Take a ball of the kibbeh dough and form somewhat of an oval-shape in the palm of one hand. Use your finger to make a hole in the middle of the ball, and gradually hallow the ball out to make a larger hole for the filling.
- add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval
- continue to finish all the dough quantity
- in a wide pan, pour the oil and allow to heat
- fry the kibbe pieces until they turn golden in color
- Serve cold as appetizer.
- 500 g of fine bulgur
- 500 g ground meat
- 1 onion
- 7 basil leaves
- 1 tsp 7 spices
- 1 tsp cumin powder
- 1 tsp cayenne paste
- 1 tsp salt
- oil for frying
Kibbeh dough preparation:
- wash and drain the bulgur, leave aside
- grind the onion, basil. Then add the cayenne paste, spices and grind all together.
- add the mixture to the bulgur and rub using your hands, until you have a consistent dough.
Filling ingredients:
- 350 g minced meat
- 2 medium size onions
- 1 tbsp ghee
- 1 tbsp pomegranate syrup
- 1/2 tsp 7 spices
- 1 tsp salt
- 1 tbsp fried pine nuts.
Filling preparation:
- in a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked
- add the minced meat, spices and salt and stir until meat is cooked
- leave the pan aside to cool
- then add the fried pine nuts, pomegranate syrup and mix it in all together
Kibbeh preparation:
- divide the dough equally into balls approximately the size of an egg
- Dampen your hands with some water. Take a ball of the kibbeh dough and form somewhat of an oval-shape in the palm of one hand. Use your finger to make a hole in the middle of the ball, and gradually hallow the ball out to make a larger hole for the filling.
- add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval
- continue to finish all the dough quantity
- in a wide pan, pour the oil and allow to heat
- fry the kibbe pieces until they turn golden in color
- Serve cold as appetizer.
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