👨‍🍳 조리법

1. 1

   For the kibbeh dough: Rinse the bulgur and let it soak for 15 minutes. Squeeze out excess water.

2. 2

   In a food processor, combine 250g ground lamb, half of the chopped onion, 1 tsp allspice, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp black pepper. Process until a smooth paste forms.

3. 3

   Add the soaked and squeezed bulgur to the food processor and process until well combined. The mixture should be firm enough to shape.

4. 4

   Shape the kibbeh mixture into small, oval balls. You can wet your hands to prevent sticking.

5. 5

   For the sauce: In a large pot, heat vegetable oil over medium heat. Add the remaining chopped onion and sauté until softened, about 5 minutes.

6. 6

   Add the remaining 250g ground lamb to the pot and cook, breaking it up, until browned. Drain any excess fat.

7. 7

   Stir in the remaining 0.5 tsp allspice, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp black pepper.

8. 8

   Add the pomegranate molasses, tamarind paste, and water. Bring to a boil, then reduce heat to a simmer.

9. 9

   Carefully add the kibbeh balls to the simmering sauce. Cook for 45-60 minutes, or until the kibbeh is cooked through and the sauce has thickened.

10. 10

    Toast the pine nuts in a dry pan until golden brown. Garnish the kibbeh with toasted pine nuts before serving.