👨‍🍳 Instructies

1. 1

   Prepare the kibbeh dough: Rinse the bulgur wheat and let it soak in cold water for 20 minutes. Drain thoroughly, squeezing out as much water as possible. In a large bowl, combine the drained bulgur, 250g of ground lamb, grated onion, allspice, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Knead the mixture with your hands until it forms a smooth, cohesive dough. If it's too sticky, add a tablespoon of cold water at a time. If too dry, add a little more bulgur.

2. 2

   Shape the kibbeh: Wet your hands slightly and shape the kibbeh dough into small, oval-shaped dumplings (about 1.5 inches long). You can also make a small indentation in the center of each kibbeh if desired.

3. 3

   Cook the kibbeh: Bring a large pot of salted water to a boil. Gently add the kibbeh dumplings, being careful not to overcrowd the pot. Cook for about 10-15 minutes, or until they float to the surface and are cooked through. Remove the kibbeh with a slotted spoon and set aside.

4. 4

   Make the sauce: In the same pot (or a clean one), combine the pomegranate molasses, 4 cups of water, the remaining 250g of ground lamb, remaining 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally to break up the lamb. The sauce should thicken slightly.

5. 5

   Combine and simmer: Gently add the cooked kibbeh dumplings back into the pomegranate molasses sauce. Simmer for another 10-15 minutes, allowing the kibbeh to absorb the flavors of the sauce.

6. 6

   Serve: Ladle the Kibbeh Hamidieh into serving bowls. Garnish generously with toasted pine nuts and fresh chopped mint. Serve hot, traditionally with vermicelli rice.