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For the fillingEdit
- 1 kg of minced meat
- 6-7 onions, finely chopped
- raisins (optional)
- pine nuts (optional)
- spicy paprika or chili (optional)
For the doughEdit
- 0.5 kg (500 g) of fine Bulgur
- 0.5 kg of coarse Bulgur
- water as needed
- 2 cups of semolina flour
- 1 tsp turmeric powder
- replete spoon of salt
- 1 egg
- Turmeric powder
Prepare the filling:Edit
- Fry the onions and the minced meat together. Add salt to taste.
- Mix in raisins, pine nuts, and spices to taste.
- Cool filling.
Prepare the dough:Edit
- Combine the fine and coarse bulgur in a bowl. Cover the bulgur with a few centimeters of warm water. Let the bulgur soak for about 1 hour until it has absorbed some water.
- Drain the bulgur. Use your hands to squeeze excess water out. Place drained bulgur in a bowl.
- Combine semolina, turmeric, salt, and egg in a bowl. Knead everything together until the dough gets a little like chewing gum. Add up to 1/2 cup more more semolina if the dough is not sticky enough.
Assembly and Cooking:Edit
- Roll big balls out of the dough and set them aside.
- Make an opening in the dough balls, insert a spoonful of meat, and close the opening.
- In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon in size of a little plate. Put each Kibbeh ball gently down into the boiling water, and boil it until it floats. Floating is a sign of Kibbeh being cooked through, and ready to eat.
Kibbehs can be eaten immediately after they are cooked, or pan fried on both sides.