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Syrian Kibbeh Makhliyeh
Fried Kibbeh Balls
Crispy, deep-fried bulgur wheat shells filled with spiced minced meat and pine nuts, a beloved Syrian appetizer or main course.
🧂 Ingredienti
- 2 cups Fine bulgur wheat
- 1 lb Lean ground lamb or beef
- 1 medium Onion(finely grated)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1/2 cup Pine nuts(toasted)
- 4 cups Vegetable oil(for deep frying)
👨🍳 Istruzioni
- 1
Rinse bulgur wheat and let it soak in cold water for 20 minutes. Squeeze out excess water thoroughly.
💡 Consigli Professionali: Ensure all excess water is removed to prevent a mushy kibbeh shell. - 2
In a bowl, combine the soaked bulgur, half of the ground meat, grated onion, allspice, cinnamon, salt, and pepper. Knead until a smooth, cohesive dough forms.
💡 Consigli Professionali: Using a food processor can help achieve a smoother texture for the kibbeh dough. - 3
In a separate pan, sauté the remaining ground meat with half of the grated onion until browned. Drain excess fat and stir in toasted pine nuts. Season with salt and pepper.
⏱️ 10 minutes - 4
Take small portions of the bulgur dough, flatten them into discs, and fill with the meat and pine nut mixture. Seal the edges to form oval-shaped balls, ensuring no filling is exposed.
💡 Consigli Professionali: Moisten your hands with water to prevent the dough from sticking. - 5
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the kibbeh balls in batches until golden brown and cooked through.
⏱️ 5-7 minutes per batch💡 Consigli Professionali: Do not overcrowd the fryer, as this will lower the oil temperature and result in greasy kibbeh. - 6
Remove fried kibbeh with a slotted spoon and drain on paper towels. Serve hot.
💡 Consigli Professionali
- ✓The quality of bulgur wheat is crucial for the texture of the kibbeh shell.
- ✓For a richer flavor, use a mix of lamb and beef.
- ✓Kibbeh can be shaped and frozen before frying for later use.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a pinch of nutmeg to the filling for an extra layer of flavor.
- Serve with a side of yogurt or a tahini-based sauce.