fbpx

Fried Kubbeh

 In
DifficultyAdvanced
Yields4 Servings
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

Ingredients

 ½ kg Ground meat (lamb) (for stuffing)
 ½ kg ground meat (beef finely ground) (for kubbeh paste)
 ½ kg Red bulgur wheat
 3 onions (2 for stuffing 1 for kubbeh paste)
 ½ Lemon
 ½ Bunch mint
 1 tsp Cinnamon
 1 tsp Black pepper
 1 tsp Pomegranate molasses
 2 tsp Salt

Directions

1

Soak bulgur wheat in water for around 1 hour then get rid of the extra water

2

Mix the bulgur wheat with the finely ground beef

3

Grate 1 onion, cut up ½ a lemon into quarters, and chop a ¼ bunch of mint and add it to the mixture

4

Sprinkle 1 tsp black pepper, and 1 tsp cinnamon onto the mixture and mix with your hands

5

Place the mixture into a food processor and blend it until the mixture has a paste-like texture

6

Remove the paste out of the food processor, make sure your hands are moist, and start rolling the paste into ball shapes. Allow it to rest on a plate

7

Dice up 2 large onions into small pieces

8

Fry the onions on low fire in a deep pot. Once the onions start getting warmer, add ½ tsp salt and ½ tsp black pepper and mix

9

Add the minced lamb into the pot and keep stirring until all ingredients are mixed and the meat is brown

10

Add 2 tsps of pomegranate molasses and stir for another 2 minutes

11

Remove the meat out of the pot and put it through a sieve to get rid of the juices

12

Using a separate pot, fill up some vegetable oil

13

Take the ball and start putting a dent in the ball using your index finger then keep digging until the sides and around 2mm thin

14

Fill the semi-circle up with the stuffing until half full and close the tip and sculpt with your hands, and Continue with the rest of the balls

15

Gently place the kibbeh into the oil and let it fry. Next, remove it once brown and crunchy from the outside

Ingredients

 ½ kg Ground meat (lamb) (for stuffing)
 ½ kg ground meat (beef finely ground) (for kubbeh paste)
 ½ kg Red bulgur wheat
 3 onions (2 for stuffing 1 for kubbeh paste)
 ½ Lemon
 ½ Bunch mint
 1 tsp Cinnamon
 1 tsp Black pepper
 1 tsp Pomegranate molasses
 2 tsp Salt

Directions

1

Soak bulgur wheat in water for around 1 hour then get rid of the extra water

2

Mix the bulgur wheat with the finely ground beef

3

Grate 1 onion, cut up ½ a lemon into quarters, and chop a ¼ bunch of mint and add it to the mixture

4

Sprinkle 1 tsp black pepper, and 1 tsp cinnamon onto the mixture and mix with your hands

5

Place the mixture into a food processor and blend it until the mixture has a paste-like texture

6

Remove the paste out of the food processor, make sure your hands are moist, and start rolling the paste into ball shapes. Allow it to rest on a plate

7

Dice up 2 large onions into small pieces

8

Fry the onions on low fire in a deep pot. Once the onions start getting warmer, add ½ tsp salt and ½ tsp black pepper and mix

9

Add the minced lamb into the pot and keep stirring until all ingredients are mixed and the meat is brown

10

Add 2 tsps of pomegranate molasses and stir for another 2 minutes

11

Remove the meat out of the pot and put it through a sieve to get rid of the juices

12

Using a separate pot, fill up some vegetable oil

13

Take the ball and start putting a dent in the ball using your index finger then keep digging until the sides and around 2mm thin

14

Fill the semi-circle up with the stuffing until half full and close the tip and sculpt with your hands, and Continue with the rest of the balls

15

Gently place the kibbeh into the oil and let it fry. Next, remove it once brown and crunchy from the outside

Fried Kubbeh
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
0

Start typing and press Enter to search

Call Now Button