How to Make a Delicious Traditional Kibbeh

Step 1 : Place the bulgur in a fine mesh strainer covered with a cloth and rinse with water.

Step 2 : Then, let it soak for fifteen minutes, while repeatedly squeezing out all the excess water from the bulgur to remove moisture.

Step 3 : In a food processor, add the onion, ground meat, spices, and salt, then process until a fine, homogeneous paste forms.

Step 4 : Transfer the mixture to a large bowl and, with damp hands, incorporate the bulgur, forming a uniform dough.

Step 5 : Cover the bowl and chill the preparation in the refrigerator for a few minutes.

Step 6 : Meanwhile, heat a tablespoon of oil in a skillet and sauté the onion until golden.

Step 7 : Add the meat and cook until well browned.

Step 8 : Then, add the toasted pine nuts, spices, salt, and pepper, and mix well.

Step 9 : Remove from heat and let cool.

Step 10 : Next, take the meat and bulgur dough from the refrigerator.

Step 11 : Prepare a bowl with water to wet your hands and a tray lined with parchment paper to place the kibbeh.

Step 12 : With a bit of the dough, form an oval shape, make a hollow in the center with your finger, and fill it with a spoonful of the stew.

Step 13 : Carefully close the dough, forming it into an oval again, and repeat this process until all the dough and filling are used, keeping your hands moist for easier handling.

Step 14 : Place the assembled kibbeh on the tray and refrigerate for one hour to set.

Step 15 : Then, heat enough oil in a deep pot to 175°C (350°F).

Step 16 : Fry the kibbeh in batches, about five minutes per batch, until golden and crispy.

Step 17 : Remove with a slotted spoon, place on paper towels to drain excess oil, and repeat with the remaining kibbeh.

Step 18 : Finally, serve the hot or at room temperature, accompanied by tahini, yogurt sauce, or your favorite dips.

Step 19 : Enjoy!