How to make it
5 steps. Take it one step at a time.
Place the 500g fine bulgur
Place the 500g (2.5 cups) fine bulgur in a bowl and cover with cold water for 15 minutes. Drain thoroughly using a fine-mesh sieve, squeezing out all excess moisture.
15 minCombine the soaked bulgur, 500g lean ground beef, 1 grated onion
In a food processor, combine the soaked bulgur, 500g (1.1 lb) lean ground beef, 1 grated onion, and half of the salt and Baharat. Process until a smooth, dough-like paste forms. Chill in the refrigerator for 20 minutes.
20 minFor the filling, heat 2 tablespoons of oil
For the filling, heat 2 tablespoons of oil in a skillet over medium heat. Sauté the 2 chopped onions until softened, then add 300g (0.66 lb) ground beef. Cook until browned, breaking it up with a spoon. Stir in 50g (1.8 oz) pine nuts and the remaining spices. Let the mixture cool completely.
Take a walnut-sized piece of the kibbeh shell dough
Take a walnut-sized piece of the kibbeh shell dough. Using a damp finger, poke a hole in the middle and work the sides to create a thin, hollow tube. Stuff with 1-2 teaspoons of the filling, then pinch the top to seal, shaping it into a pointed oval (football shape).
Heat vegetable oil
Heat vegetable oil to 350°F (177°C) in a deep pot. Deep fry the kibbeh in batches for 4-5 minutes until dark golden brown and crispy. Drain on paper towels and serve warm.
5 min
A little kitchen wisdom
Keep your hands moist with cold water while shaping the kibbeh to prevent the dough from sticking. Ensure the oil is hot enough before frying to maintain crispiness without absorbing too much grease.
