👨‍🍳 作り方

1. 1

   Rinse the fine bulgur and soak it in cold water for 15-20 minutes, then drain very well, squeezing out excess water.

2. 2

   In a large bowl, combine the drained bulgur, ground meat, finely chopped onion, mint, parsley, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough.

3. 3

   If using, mix toasted pine nuts with cumin and a pinch of salt for the filling.

4. 4

   Divide the kibbeh mixture into equal portions. Flatten each portion into a disc in your palm. Place a small amount of filling in the center (if using) and carefully enclose it with the kibbeh mixture, shaping it into a flattened oval or round patty.

5. 5

   Preheat your grill to medium-high heat. Brush the kibbeh patties lightly with olive oil.

6. 6

   Grill the kibbeh for about 8-10 minutes per side, or until cooked through and nicely browned. The internal temperature should reach 160°F (71°C).

7. 7

   Serve hot, garnished with fresh parsley and mint, alongside a salad or yogurt sauce.