Kibbeh (icli Kofte) (2 Pcs) Recipe

Preparation Directions

1. 1

   Prepare the Bulgur

   In a large bowl, combine the fine bulgur wheat and water. Let it soak for about 30 minutes until the bulgur is soft. Drain any excess water if necessary.

2. 2

   Prepare the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground meat, pine nuts, cinnamon, allspice, salt, and black pepper. Cook until the meat is browned, about 5-7 minutes. Set aside to cool.

3. 3

   Make the Kibbeh Shell

   In a bowl, mix the soaked bulgur with the remaining ground meat, adding salt and pepper to taste. Knead until it forms a dough-like consistency.

4. 4

   Shape the Kibbeh

   Divide the dough into two equal parts. Take one part and form a ball. Using your fingers, create a hollow cavity in the ball and fill it with the meat mixture. Seal it and shape it into an oval or torpedo shape. Repeat with the second part.

5. 5

   Cook the Kibbeh

   In a large pan, heat the remaining tablespoon of olive oil over medium heat. Fry the kibbeh on all sides until golden brown and cooked through, about 10-12 minutes.

6. 6

   Serve

   Serve the kibbeh hot, garnished with parsley or mint, alongside yogurt or tahini sauce.