• 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.