✅ Kibbeh Recipe (for 6 people)
Ingredients
Kibbeh Dough:
- 1 kg fine bulgur
- Hot water (enough to cover the bulgur, do not add too much)
- 1 medium onion, very finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- Salt (to taste)
Filling:
- 4 medium onions, diced into small squares
- 500g minced meat (ground beef or lamb)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 3 tablespoons sumac
- 1 tablespoon pomegranate molasses
Instructions
1. Prepare the Dough: 1. Place the fine bulgur in a large bowl. 2. Pour hot water over it until fully covered (do not add excess water so the dough doesn’t become too soft). 3. Let it soak for a few minutes until softened. 4. Add the finely chopped onion, ground coriander, black pepper, and salt. 5. Transfer the mixture to a food processor and blend until it forms a smooth, cohesive dough. Add a little water if needed.
General steps: 1. Heat some oil in a pan. 2. Sauté the diced onions until soft. 3. Add the minced meat and cook until browned and fully cooked. 4. Season with salt, black pepper, sumac, and pomegranate molasses. 5. Mix well and let the filling cool completely before using.
3. Shaping the Kibbeh: 1. Take a portion of dough about the size of a lemon. 2. Roll it into a ball, then hollow it out with your finger to form a thin-walled shell (like a cup). 3. Fill with a suitable amount of the cooled filling. 4. Seal the opening carefully and shape it as desired (oval, round, or flattened). 5. Place the shaped kibbeh on a tray and refrigerate for at least 30 minutes (this helps them hold together during frying).
4. Frying: 1. Heat a generous amount of oil in a deep pot or pan over high heat. 2. Gently add the kibbeh pieces. 3. Fry on high heat for about 1 minute until they get a golden color. 4. Then lower the heat to medium-low and continue frying until they are fully cooked inside and crispy golden on the outside. 5. Remove and drain on paper towels to remove excess oil.
Important Tips:
- The dough should be smooth and hold together well. If it crumbles, add a little more bulgur or a sprinkle of flour.
- The filling must be completely cold before stuffing.
- Refrigerating the kibbeh before frying is very important to prevent them from breaking apart.
- You can prepare a big batch and freeze them raw for later use.
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