Kibbeh

Ingredients

• 1 lb ground beef
• 1 cup bulgur wheat, fine
• 1 medium onion, finely minced
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• 2 tsp cumin
• 1.5 tsp coriander
• 1 tsp black pepper
• 1.5 tsp salt
• ½ cup ice water
• 2 cups vegetable oil for frying

Instructions

1. 1

   Soak bulgur wheat in hot water for 15 minutes until softened. Drain well and squeeze out excess moisture.

2. 2

   In a large bowl, combine drained bulgur, ground beef, minced onion, mint, parsley, cumin, coriander, black pepper, and salt.

3. 3

   Add ice water gradually while mixing with your hands until the mixture becomes sticky and holds together. Chill for 15 minutes.

4. 4

   Wet your hands with cold water. Shape mixture into elongated oval or torpedo shapes about 2.5 inches long.

5. 5

   Heat vegetable oil to 350°F in a deep skillet or Dutch oven. Working in batches, fry kibbeh for 4-5 minutes until golden brown and crispy on all sides.

6. 6

   Remove with a slotted spoon and drain on paper towels. Serve immediately while hot.

Tools you’ll need

• large mixing bowl
• deep skillet or Dutch oven
• candy/deep-fry thermometer
• slotted spoon
• paper towels
• knife and cutting board

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