![Kibbeh](public/uploads/whatsappimage2023-09-11at17.25.211.jpeg)
Ingredients:
- For The Kibbeh Dough
- 500 g beef, finely ground
- 1 1/2 cups Fine Bulgur
- 1 onion, finely chopped
- 1/4 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 5 basil leaves
- For The Stuffing
- 250 g beef, finely ground
- 2 onions, finely chopped
- 1 teaspoon pomegranate syrup, if available
- 1/4 cup raw pine nuts
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 6 cups vegetable oil for frying world
1- To prepare the stuffing, fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown.
2- Remove from heat and set aside. To prepare the kibbeh dough, grind all the kibbeh dough ingredients together in a food processor until you get a dough-like consistency.
3- You can add a dash of water if the dough gets too sticky. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
4- Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand.
5- Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick.
6- It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
7- Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end.
8- SSet aside on a tray. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.