Crispy fried bulgur and meat shells filled with spiced ground meat, walnuts and sumac.
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| prepSoak bulgur wheat in water to cover, set aside | ||||||
| 500 g minced meat | Sauté onions until golden, medium-low heat | Add meat, cook through on medium-high heat | Add spices, pepper & salt, break up meat | Stir in sumac & nuts, taste & adjust | Shape kibbeh: hollow casing, fill & close | Deep fry until golden, serve with yoghurt |
| 2–3 onions, chopped | ||||||
| 1 tsp 7 spice | ||||||
| 1.5 tbsp Kibbeh Spices (Kamouneh Spice Mix) | ||||||
| 1/2 tsp black pepper | ||||||
| 1/2 tbsp salt | ||||||
| 240 ml chopped walnuts or pine nuts | ||||||
| 2 tbsp sumac | ||||||
| 1 kg fine bulgur wheat | Drain bulgur, process with meat in batches | Blitz onions, spices, pepper & salt in | Mix in blitzed onion spice mix & cornflour | Bring together by hand, adjust moisture | ||
| 1 kg minced meat | ||||||
| 2 onions, roughly chopped | ||||||
| 1 tsp 7 spice | ||||||
| 1.5 tbsp Kibbeh Spices (Kamouneh Spice Mix) | ||||||
| 1/2 tsp black pepper | ||||||
| 1 tbsp salt | ||||||
| 1.5 tbsp cornflour | ||||||
| Sunflower or vegetable oil (for shaping) | ||||||
| Sunflower or vegetable oil (for frying) | ||||||
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