Here's and easy recipe and preparing tips of Turkish style Kibbeh (or İçli Köfte in Turkish).
Ingredients
- For The Kibbeh Dough
500 g ground beef
1 1/2 cups Fine Bulgur
1 onion, finely chopped
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt
5 basil leaves
- For The Stuffing
250 g ground beef
2 onions, finely chopped
1 teaspoon pomegranate syrup, if available
1/4 cup raw pine nuts
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1 tablespoon vegetable oil
6 cups vegetable oil for frying world
1. To prepare the stuffing, fry chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
2 To prepare the kibbeh dough, grind all the kibbeh dough ingredients together in a food processor until you get a dough-like consistency.
3 Add a dash of water if the dough gets too sticky. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
4 Form a golf ball size kibbeh balls. Hold the meat ball in one hand; make a hole in it with the index finger of your other hand.
5 Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick.
6 It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
7 Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end.
8 Set aside on a tray. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
