Fried Kibbeh

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups fine ground bulgur wheat
• 1 cup fine yellow semolina
• Water
• Salt
• Various ground spices
• 1-2 kg fresh ground meat
• 1 cup pine nuts
• 7-8 whole onions
• Ground meat
• Ground cinnamon
• Sumac
• Cooking oil for deep frying
• Fresh parsley sprigs
• Fresh mint leaves
• White creamy yogurt-based sauce
• Chopped cucumber

1. 1Combine fine bulgur wheat and fine semolina in a large pot, then add water and mix by hand to hydrate the grains.
2. 2Add salt, various ground spices, and fresh ground meat to the hydrated grains, then mix and knead by hand until a cohesive dough forms.
3. 3Fry pine nuts in hot oil until golden brown, then drain them onto a paper towel-lined surface.
4. 4Finely chop onions and sauté them in a pot until softened and translucent.
5. 5Add ground meat to the sautéed onions, continuously stir until it browns and is fully cooked, then stir in salt, ground cinnamon, and sumac.
6. 6Take a portion of the prepared kibbeh dough, roll it into an oval, hollow out the center to create a thin shell, and fill it with the cooked meat, onion, and pine nut mixture.
7. 7Carefully seal the filled dough and shape it into its characteristic elongated oval or torpedo form.
8. 8Heat cooking oil in a deep fryer and gently place several shaped kibbeh pieces into the hot oil.
9. 9Fry the kibbeh until they achieve a deep golden-brown, crispy exterior.
10. 10Remove the fried kibbeh from the fryer using tongs and serve attractively, garnished with fresh parsley sprigs and accompanied by a small bowl of white creamy yogurt-based sauce with chopped cucumber and mint.

These instructions are our analysis of the original video. Watch on YouTube →