👨‍🍳 Instrukcje

1. 1

   Rinse bulgur wheat and let it soak in cold water for 20 minutes. Squeeze out excess water thoroughly.

   💡 Wskazówki profesjonalistów: Ensure all excess water is removed to prevent a mushy kibbeh shell.
2. 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.

   💡 Wskazówki profesjonalistów: Using a food processor can help achieve a smoother texture for the kibbeh dough.
3. 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. 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.

   💡 Wskazówki profesjonalistów: Moisten your hands with water to prevent the dough from sticking.
5. 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

   💡 Wskazówki profesjonalistów: Do not overcrowd the fryer, as this will lower the oil temperature and result in greasy kibbeh.
6. 6

   Remove fried kibbeh with a slotted spoon and drain on paper towels. Serve hot.