Ingredients
- For the Filling Ingredients;
- 1 kg Rregular ground beef
- 1 Normal size onion finely chopped,
- 1/4 Bunch of parsley finely chopped,
- 2 Tablespoons butter (or sunflower oil or olive oil),
- 1/2 Cup walnut halves chopped roughly, (or pistachios),
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon red pepper flakes
- 1/2 Teaspoon cumin
For the Case:
- 1/2 Cup cracked wheat fine bulgur,
- 1/2 Cup semolina
- 1/2 Cup all purpose flour
- 1 Cup of hot water
- 1 Teaspoon Pepper paste
- 1 Teaspoon Tomato paste
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 Normal size boiled and mashed potatoes
- 1 Egg beaten,
- 1 Tablespoon olive oil
- For Cooking;
- 1 or 2 Cups Sunflower oil
Instructions
- 1- First of all, put your all ingredients on the work surface. (Preparing the Filling:) Then, in a small skillet, put butter, your regular ground beef and salt and fry 10 minutes until just cooked. Then, add the onion and continue to stir until the onion softens. Then, add the walnuts (or ground nuts you prefered), salt, black pepper, red pepper flakes, cinnamon and parsley and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest.
- 2- (Preparing the Case:) in a large mixing bowl, combine the cracked wheat (fine bulgur), semolina, flour and hot water and mix them well. Then, add pepper paste, tomato paste, ground black pepper, red pepper flakes, salt, boiled and mashed potatoes, egg, and olive oil. Then, knead together for several minutes to form a dough. Bye the way, add hot water while kneading because dough gets dry fast. Then, leave the dough for a rest for about 30 minutes.
- 3- Then, break off walnut-size (or egg size) pieces of the dough and roll them into balls. Then, with your index finger create hole at dough balls and with the teaspoon, push some of the meat, onion and walnut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. (If you have time, cover your kibbehs/stuffed meatballs with cling film and leave them in the refrigerator for about 1 or 2 hours).
- 4- Then, in a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Then, place on paper towels to drain and serve piping hot.
- Enjoy!
Notes
https://breadvesalt.blogspot.com/2021/12/how-to-make-kibbeh-fried-kibbeh-balls.html#more