Kibbe

Updated at: Wed, 16 Aug 2023 20:17:47 GMT

Step 1

Add the burghul to a large bowl, then pour boiling water over them.

Step 2

Cover the bowl, and let it sit for half an hour to 45 minutes.

Step 3

Once done and while it's still hot/warm, mix burghul well with your hand, kneading the dough between your fingers and clumping it together so the burghul gets finer.

Step 4

An optional step is to add the burghul to a food processor and pulse until fine before adding the water.

Step 5

Once kneaded, add super finely chopped onion, Aleppo pepper, cumin, paprika, and salt to the kibbeh dough. Then, add the lean beef and mix well.

Step 6

Add cold water to get smooth emulsified consistency, then cover and then cover and allow it to cool in the fridge.

Step 7

Add oil and ghee to pan. Then, add the beef and sauté until the liquid is almost evaporated.

Step 8

Add the finely chopped onion, 7 spice, cumin, cinnamon, salt, black pepper, paprika, sumac, and pomegranate molasses to the pan. Cook all the way through.

Step 9

Add fried nuts to taste and let it cool before filling the kubbeh.

Step 10

Grab a ping pong size ball of the bulgur mix and start shaping it by poking it through the middle and almost coring it with your finger to make a deep hole or football shape.

Step 11

Stuff it with the ground beef mixture and close the other end. If the mix keeps cracking, keep the bowl of water mixed and cornstarch on hand. Use it sparingly by adding a few drops to your fingers when needing to fix a crack.

Step 12

Deep fry kubbeh in hot oil on medium high heat until they become golden brown.

Step 13

Serve and enjoy.

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