I know from myself that kibbeh is a job that grows in the eyes of many of us 🙂 opening the meatballs thinly requires dexterity, experience and time. I’ve always envied those who prepare it and put it in the freezer 🙂 I seem to hear you say it’s okay if we make enough to eat, I agree with you 🙂 Those who have a kibbeh machine at home are a little luckier than us, so should those who do not have a machine and do not have time to open all the meatballs one by one not eat kibbeh? 🙂 Of course we will eat, we said what we lack and we prepared a delicious video with this practical technique of making kibbeh. I hope you like it too.
Ingredients for the Meatballs Recipe
For kibbeh dough:
2 cups of bulgur for meatballs
1 tea glass semolina
3 cups of hot water
1 tea glass flour
1 egg
1 teaspoon of chilli paste
Chilli flakes
Black Pepper
Salt
For kibbeh filling:
Half tea glass of oil
2 pieces of dry onion
250 grams of minced meat
1 teaspoon of chilli paste
Half a glass of ground walnut
1 pinch of parsley
Cumin
Black Pepper
Chilli flakes
Salt
For frying
Oil
How to Make the Meatballs Recipe?
* Firstly, let’s prepare the filling of our kibbeh and let it cool. For this, let’s take oil in a large pan and fry the small chopped onions until they turn slightly pink.
* Then add the minced meat and fry for about 5 minutes.
* Add the spices and pepper paste to the roasted mince. Mix well and cook for 2-3 more minutes.
* Finally, switch off the stove, add walnuts and parsley and mix.
* Remove the mixture from the stove and let it cool down.
* For the dough of kibbeh, put the bulgur and semolina in a deep bowl.
* Pour boiling water ov*er it and cover it with cling film. Let’s wait for about 10 minutes until the bulgur swells.
* Add flour, egg, pepper paste and spices to the softened bulgur and knead it well.
* During the kneading stage, the dough may stick to your hands, so you can wet your hands by keeping some water with you. I will write the tricks in detail under the recipe.
* After our dough is ready, we can proceed to the shaping stage. Let’s open the stretch film about 20 cm long on the counter.
* Place tangerine-sized meatball dough on it and cover it again with cling film.
* Roll out the dough thinly with the help of a rolling pin.
* Take the cling film on the dough and cut it into circles with a round bowl.
* Put plenty of our filling in the middle of our dough and cover the cling film on both sides.
* Let’s stick our dumplings together at the ends in the shape of D. (it is difficult to explain, but you will see it in the video, it is very practical :))
* After preparing all the meatballs in this way, let’s fry them in plenty of oil. I have written in detail about cooking in the continuation of the article, but it is important to cook in hot oil, the meatballs will swell slightly while cooking and will rise to the surface of the oil. If the colour is also browned, then you can take it out of the oil.
* Let’s serve hot after frying all the meatballs. Bon Appetit 🙂
Note: You can get 22 meatballs with these measurements.
