Fried Kibby Plate Recipe

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add ground beef to the skillet, breaking it apart with a spoon, and cook until fully browned.

Stir in the pine nuts, cinnamon, allspice, salt, and black pepper. Cook for another 2-3 minutes until fragrant. Remove from heat and let cool.

Prepare the Shell

In a bowl, combine cracked wheat and water. Let it soak for about 30 minutes until the wheat is tender.

In a large bowl, mix the soaked cracked wheat with sirloin ground beef, cumin, salt, and black pepper. Knead the mixture until well combined.

Assemble the Kibby

Take a portion of the kibby shell mixture and flatten it in the palm of your hand. Place a spoonful of the cooled filling in the center.

Carefully fold the edges over the filling, pinching to seal completely. Repeat with the remaining mixture and filling.

Deep Fry the Kibby

In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the kibby in batches, being careful not to overcrowd the pot, until golden brown and cooked through, about 4-5 minutes per side.

Remove from the oil and let drain on paper towels.

Make the Tzatziki Sauce

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and chopped dill.

Mix well and refrigerate for at least 30 minutes before serving.