stuffed kibbeh

Posted July 23, 2020
good-rating
Serves: 15
good-rating
Time: 50 mins

Ladies always compete to serve the best stuffed kibbeh ever! Sousou's rare secret is out, keep it for yourself!

Ingredients

Filling

200 g minced meat

3 medium onions, diced

2 tablespoons oil

½ cup fried pine nuts

1 tablespoon salt

1 tablespoon sumac

1 teaspoon black pepper

¼ teaspoon red pepper

½ teaspoon cinnamon

Kibbeh

½ kg ground meat (beef or lamb)

1¾ cup fine cracked wheat (burghol)

1 big onion

1 teaspoon salt

1 teaspoon marjoram

How to Cook:

Filling:

In a pan, fry the onion with oil until the color changes. Add the meat and stir until water evaporates. Then, add salt, black pepper, sumac, cinnamon and red pepper. Lastly, add the Pine nuts.

Kibbeh:

Wash the cracked wheat and leave it for 15 minutes. In a food processor, mash the onions then add the cracked wheat and blend for 5 minutes.

Add the meat, spices, and mix for another 5 minutes. Remove the mixture and knead it with wet hands to make the kibbeh dough.

Divide the kibbeh dough into small balls.

In each ball, make a hole in the middle and enlarge it with your finger. Fill it with some of meat mixture. Bring together the sides and sharpen the edges. Then, moisten with cold water. Set aside.

Deep-fry the kibbeh in one cup of oil.

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