Fried Kibbeh with Meat Filling
Ingredients
- 2.5 cups fine bulgur
- 500 grams ground meat
- 1 large onion
- 4 cloves garlic
- 1 cup parsley leaves
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- Corn oil for frying
Filling
- 2 tablespoons ghee
- 500 grams coarsely ground meat
- 2 large chopped onions
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 teaspoons meat spice
- 0.25 cups chopped parsley
- 0.25 cups pine nuts
Preparation
Wash the bulgur several times, drain it, and place it in a deep dish to absorb the remaining water and double in size.
Prepare the meat grinder with the fine disk and place a deep dish under it. Get some ice cubes.
Grind the bulgur, meat, onion, garlic, and parsley alternately, adding an ice cube occasionally. Grind the kibbeh mixture again to get a smooth, homogeneous dough.
Add salt and pepper, and mix with hands until smooth and cohesive.
Place cold water in a deep dish nearby for shaping.
Use a kibbeh shaper or mixer attachment to extrude the dough, cut into pieces, stuff with a teaspoon of filling, seal with wet hands, and shape as desired.
For frying: Heat corn oil in a deep pan to about 2 inches deep over medium heat.
Fry the kibbeh until golden, drain on paper towels, and serve hot.
For the filling: In a pot, melt the ghee over medium heat, add the meat, and cook until dry and dark brown.
Add the onion and cook until soft and yellow, then add salt, pepper, and meat spice, and mix well. Remove to a dish, add parsley and pine nuts, and let cool completely before using.
