Ingredients
- minced meat1 kg
- onions, finely chopped6–7
- salt
- raisins, optional
- pine nuts, optional
- spicy paprika or chile powder, spicy; or chile powder; optional
- fine bulgur, fine; 500 g0.5 kg
- coarse bulgur, coarse0.5 kg
- water, as needed
- semolina flour2 cup
- turmeric powder1 tsp
- salt, heaping; spoon size unspecified1 spoon
- egg1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Fry the onions and the minced meat together. Add salt to taste.
Mix in raisins, pine nuts, and spices to taste.
Cool filling.
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 ½ cup more more semolina if the dough is not sticky enough.
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 the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat.
Serve immediately after they are cooked, or pan fry on both sides.
