Fried_kibbeh
Fried_kibbeh

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fried_kibbeh. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kibbeh can be fried into football-shaped croquettes that are stuffed with cooked minced beef or lamb. Kibbeh can also be rolled into balls or patties, and either baked or cooked in broth. Kibbeh is generally made of bulgur, and fresh fat free meat, you mix the pieces of meat with the washed, and drained bulgur.

Fried_kibbeh is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Fried_kibbeh is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have fried_kibbeh using 17 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Fried_kibbeh:
  1. Make ready 500 g fine bolgur
  2. Take 500 g grounded meat
  3. Prepare 1 onion
  4. Get 7 basil leaves
  5. Take 1 tsp 7 spices
  6. Prepare 1 tsp cummin powder
  7. Take 1 tsp cayenne paste
  8. Prepare 1 tsp salt
  9. Take Oil for frying
  10. Make ready Filling ingredients:
  11. Get 350 g minced meat
  12. Get 2 medium size onions
  13. Make ready 1 tbsp ghee
  14. Prepare 1 tbsp pomegranate syrup
  15. Take 1/2 tsp 7 spices
  16. Prepare 1 tsp salt
  17. Get 1 tbsp fried pine nuts

Fresh kibbeh if deep fried immediately could lose its shape and break apart. Kibbeh in all its forms, raw, fried, broiled, stuffed, baked, and vegetarian is a defining dish for the Lebanese and Syrian cuisines. It is very popular in the eastern parts of the Mediterranean. PLUS, the fried kibbeh look like little footballs!!!

Instructions to make Fried_kibbeh:
  1. Kibbeh dough preparation: - - wash and drain the bolgur, leave aside
  2. Grind the onion, basil. Then add the cayenne paste, spices and grind all together.
  3. Add the mixture to the bolgur and rub using your hands, until you have a consistent dough.
  4. In a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked
  5. Add the minced meat, spices and salt and stir until meat cooks
  6. Leave the pan aside to cool
  7. Then add the fried pine nuts, pomegranate syrup and mix it in all together
  8. Kibbeh preparation: - - divide the dough equally into balls approximately the size of an egg
  9. Dampen your hands with some water. Take a ball of the kibbeh dough and form somewhat of an oval-shaped disc in the palm of one hand.
  10. Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling.
  11. Add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval
  12. Continue to all the dough has been used
  13. In a wide pan, pour the oil and allow to heat
  14. Fry the kibbe discs until they turn a golden colour - Serve cold as appetiser
  15. By: Rourou Adam

Kibbeh consists of a dough made of meat, bulgur (cracked wheat), onions and mint leaves, formed into football shaped croquettes, and filled with more. Kibbeh - Outside shell with filling. Kibbeh - Ready to be Fried. Heat oil for deep frying in a pan. Source: My recipe Prepare a recipe of basic kibbeh and one of stuffing as described in Kibbeh bi Sanieh.

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