- Meatball1 Cup(s)
- Bulgur1 Cup(s)fine
- Water1/4 Cup(s)
- Semolinal2 Tablespoon(s)
- Flour1 Tablespoon(s)
- Meat100 Gram(s)ground meat (taken twice)
- Egg1 Piece(s)
- Nectarine1 Piece(s)grated
- Salt2 Teaspoon(s)For internal mortar
- beef200 Gram(s)medium-fat ground beef
- Nectarine1 Piece(s)
- Butter1 Tablespoon(s)
- Pepper Paste1 Tablespoon(s)
- Tomate Paste1 Teaspoon(s)
- Walnut50 Gram(s)fine ground walnut
- Chili Pepper1 Teaspoon(s)
- Cumin1 Teaspoon(s)
- Black Pepper1/2 Teaspoon(s)
- Sunflower Oil2 Cup(s)
Made of bulgur, minced onions, and finely ground lean beef, lamb or goat Kibbeh is a Levantine dish.
Other types of kibbeh may be shaped into balls or patties cooked in broth.
Prepare the outside of kibbeh
Take the fine bulgur with meatballs into a deep bowl. Add the ground beef, semolina, flour, grated onion, egg and salt. Add the water gradually and knead all the ingredients until thoroughly mixed.
Tear off the egg-sized pieces of the mortar you have prepared and pit the middle of your fingers by correcting the edges.
Prepare the stuffing
Chop the bulbs into small cubes. Melt the butter in the pan.
Chop the bulb onion and medium-fat ground meat.
Respectively, pepper paste, tomato paste, walnut, salt, flakes, pepper, cumin and black pepper to continue the roasting process. Soak the inner mortar on one side for warming.
You can try Beyti Kebab recipe.
Filling the meatballs
Take the consistency of the internal mortar to be integrated into the consistency and fill the meatballs. According to desire; Prepare the meatballs by rolling them or closing the edges and pressing them with your fingers, so that the ends are pointed.
Place the meatballs on a serving dish, each of which you do the same. Heat the sunflower oil in a large base pan.
Turn the stuffed meatballs in hot deep oil with a tong and fry them until golden. Serve hot without waiting.
Share kibbeh with your loved ones.
For easy shaping of meatballs; open the middle parts by immersing your hand in water or oil. You can serve the meatballs after boiling instead of frying.