Kebeh Recipe

Kebeh Preparation

1. 1

   Prepare the Bulgur

   Rinse the bulgur wheat under cold water and soak it in 2 cups of water for about 30 minutes, or until it softens. Drain any excess water.

2. 2

   Cook the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent. Add the ground meat, pine nuts, cinnamon, allspice, salt, and pepper. Cook until the meat is browned. Stir in the chopped parsley and remove from heat.

3. 3

   Prepare the Kebeh Mixture

   In a large bowl, combine the soaked bulgur, the remaining ground meat, and 2 tablespoons of olive oil. Mix well until all ingredients are combined. Season with salt and pepper to taste.

4. 4

   Shape the Kebeh

   Take a small amount of the bulgur mixture and flatten it in the palm of your hand. Place a spoonful of the meat filling in the center and fold the bulgur around it, shaping it into an oval or football shape. Repeat until all mixture is used.

5. 5

   Cook the Kebeh

   In a large pot, bring 3 cups of water to a boil. Carefully drop the shaped kebeh into the boiling water and cook for about 10-15 minutes, or until they float to the surface. Remove with a slotted spoon.

6. 6

   Serve

   Serve warm with a drizzle of olive oil and a sprinkle of fresh parsley on top.