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Syrian Fried Kibbeh with Ghee and Spices
A delectable variation of kibbeh, these fried dumplings are infused with aromatic spices and cooked in clarified butter (saman) for an exceptionally rich flavor.
ð§ ææ
- 2 cups Fine bulgur wheat
- 1 lb Lean ground lamb
- 1 medium Onion(finely grated)
- 1 tsp Allspice
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Walnuts(chopped)
- 1 cup Clarified butter (Saman)(for frying)
- 1/4 cup Pomegranate seeds(for garnish)
ðšâð³ äœãæ¹
- 1
Rinse the bulgur wheat and let it soak in cold water for 15 minutes. Drain thoroughly and squeeze out excess water.
- 2
In a large bowl, combine the drained bulgur, ground lamb, grated onion, allspice, cumin, cinnamon, salt, and pepper. Knead until the mixture is well combined and forms a smooth paste.
- 3
Divide the kibbeh mixture into small portions. Flatten each portion in your palm, fill with chopped walnuts, and shape into oval or torpedo shapes, ensuring they are well-sealed.
- 4
Heat the clarified butter in a deep skillet over medium-high heat. Carefully add the kibbeh in batches, ensuring not to overcrowd the pan.
- 5
Fry the kibbeh for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- 6
Serve the fried kibbeh hot, garnished with pomegranate seeds.
ð¡ ããã®ã³ã
- âEnsure the bulgur is very well-drained to prevent a mushy kibbeh.
- âKneading the kibbeh mixture thoroughly is crucial for its texture.
- âUse good quality clarified butter for the best flavor.
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- Add a pinch of cayenne pepper to the kibbeh mixture for a hint of heat.
- Serve with a side of yogurt or a simple salad.