Sweet & Savory

How to make kibbeh.

Kibbeh is one of the delicious foods, kibbeh is considered one of the Levantine dishes that are famous in Syria, Palestine, Lebanon and Jordan.

It is one of the most important starters for the blessed month of Ramadan.

_ How to make fried kibbeh.

🔸 Ingredients for kibbeh.

▪️ kilo of chopped white bulgur.

▪️ 2 cups of water.

▪️ Half a kilo of meat.

▪️ large onion.

▪️ 1 tablespoon of pomegranate molasses.

▪️Salt and black pepper.

▪️ 2 tablespoons of marjoram.

▪️ tablespoon of seven spices.

▪️ 2 teaspoon cumin powder.

▪️ 1/4 teaspoon of nutmeg.

▪️Oil for frying.

🔹Filling ingredients.

▪️Half a kilo of minced meat.

▪️ two onions, chopped.

▪️Salt and black pepper.

▪️ teaspoon of seven spices.

▪️ half a teaspoon of nutmeg.

🔻How to make kibbeh dough.

_ The bulgur is washed well and soaked in water for at least a quarter of an hour.

_ Drain from water and grind well.

_ Grind again with minced meat and onions.

_ Put the resulting mixture on a large plate, season with salt, black pepper and pomegranate molasses, and knead the ingredients well.

_ It is covered with a nylon bag and placed in the refrigerator.

🔻How to prepare the kibbeh filling.

_ Put a pot on the stove and add oil to it, and smear the onions until the color changes.

_Put the ground meat intended for filling, salt, black pepper and spices, stir the ingredients well, then leave them on the stove, stirring until fully cooked, then put the sumac.

_ We take out the meat dough from the refrigerator and shape it into balls, then fill it with the minced meat mixture until the quantity is finished.

_ Put a frying pan on the fire and fry the kibbeh in it until it turns golden.

_ They are stacked on the serving plate and raised on the table with happiness and healing.

_ Kibbeh without a machine.


▪️ 2 cups fine bulgur.

▪️ 1 cup flour.

▪️ 2 cups boiling water.

▪️ ½ cup vegetable oil.

▪️ 2 teaspoons salt.

▪️ 1 teaspoon black pepper.

▪️ 2 teaspoons red hot pepper.

🔹To prepare the filling.

▪️ ½ kilo of minced meat.

▪️ 2 onions.

▪️ 1 teaspoon salt.

▪️ ½ teaspoon black pepper.

▪️ 1 teaspoon mixed seasoning.

▪️ 3 tablespoons vegetable oil.

▪️ pine nuts or nuts to taste.

🔻Method of preparation.

_ We start preparing the filling, heat the oil, then put the finely chopped onion or in a blender, then stir until it becomes soft, then add the meat and spices and stir until it is done, then add the nuts and stir well and let the filling cool aside.

_ Put the bulgur in a bowl and over it the boiling water and leave it until it absorbs the water, then add the flour and stir well.

_ Add the vegetable oil gradually until the dough forms and becomes coherent and easy to form.

_ Add the spices and knead them well, then form the kibbeh pieces with the help of water, put the filling in it and close it tightly, then heat the oil, fry it, drain it well and put it in the serving dish.

_ Kibbeh in Chinese.


▪️ kilograms of fine bulgur.

▪️ kilo of ground meat.

▪️ 2 tablespoons of ghee or butter.

▪️ 1 onion, finely chopped.

▪️ tablespoon of vegetable oil.

▪️ half a cup of pine nuts.

▪️ 1 teaspoon white pepper.

▪️ Two teaspoons of salt.

▪️Pinch of ground cinnamon.

▪️ 1 teaspoon of mixed spices.

🔻Method of preparation.

_ We first soak the bulgur in hot water until soft, then drain it well and rub it by hand.

_ Put the chopped onion in a frying pan and saute it with a little vegetable oil until wilted, then fry the pine nuts.

_ Put half the amount of minced meat on top of the bulgur and continue rubbing it well by hand until we have a coherent dough.

_ Put the remaining half of the meat on the fire and fry it with vegetable oil or ghee until it is completely cooked.

_ Add the salt and spices and stir.

_ Divide the kibbeh dough into two parts, then distribute the first section on the bottom of the tray, after brushing it with ghee.

_ Distribute the filling evenly, then spread the rest of the dough. Put the kibbeh tray in the oven until it becomes golden in color.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button