Kibbe

Ingredients for 4 servings:

• 500 g bulgur, fine
• 100 g minced meat, lamb or a mixture of veal and beef
• 3 tbsp, leveled flour
• 1 large onion(s)
• Pepper, Arabic
• 1 tsp, levelled cinnamon, ground
• 1 tbsp, leveled salt
• 2 tsp, stripped Allspice, ground
• 300 g minced meat (preferably lamb)
• 1 m.-sized onion(s)
• 100 g pine nuts
• Salt
• pepper
• ½ tsp ground cinnamon
• Water, iced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place the bulgur in a bowl and fill with lukewarm water. Let it swell for 10-15 minutes. Then drain and squeeze dry, then place it in a bowl. Grate an onion and add it to the bulgur. Season with salt, Arabic pepper, allspice, and cinnamon. Add the flour and ground beef. It can be a bit strong. Crumble the ground beef in a pan, season, and fry with the chopped onion until just cooked through. Place in a small bowl. Carefully brown the pine nuts in a pan, stirring occasionally, and add to the minced onion mixture. Knead the bulgur mixture thoroughly, adding ice-cold water. Then grind it twice through a meat grinder using the smallest possible disk. Form the dough very flat in your hand and add as much of the filling as possible. Fold it together and shape it into cones. If you can manage it, you can shape it over your middle finger and twist it, but this takes a lot of practice. Make sure the kibbe are well sealed. They need to be as thin as possible, but shouldn’t tear. Then fry them in hot oil in a deep pan or deep fryer. Not too hot, as they’ll quickly turn black. It’s all a matter of practice. Serve with tahini sauce or yogurt tahini sauce with a little chili and salad. Carefully seal any cracks with wet hands, smoothing them over the dough.