👨‍🍳 Instruktioner

1. 1

   Rinse bulgur and soak in cold water for 30 minutes. Squeeze out excess water thoroughly.

   💡 Proffstips: Ensure bulgur is very dry to prevent kibbeh from breaking.
2. 2

   In a bowl, combine soaked bulgur, 1/2 lb ground meat, 1/2 chopped onion, allspice, cinnamon, 1 tsp salt, and 1/4 tsp pepper. Knead until a smooth, cohesive dough forms. This may take 10-15 minutes by hand or a few minutes in a food processor.

   💡 Proffstips: The mixture should be pliable and not sticky.
3. 3

   For the filling, sauté the remaining 1/2 lb ground meat and 1/2 chopped onion in a pan until browned. Drain excess fat. Stir in pine nuts, remaining 1/2 tsp salt, and 1/4 tsp pepper. Let cool.

   ⏱️ 10 minutes
4. 4

   Divide the bulgur mixture into small balls. Flatten each ball in your palm, create a thin shell, and fill with the meat mixture. Seal carefully to form oval-shaped kibbeh.

   💡 Proffstips: Wet your hands slightly to prevent sticking.
5. 5

   Heat about 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Fry the kibbeh in batches until golden brown and cooked through.

   ⏱️ 5-7 minutes per batch

   💡 Proffstips: Do not overcrowd the pot.
6. 6

   While kibbeh fries, prepare the yogurt sauce. In a saucepan, whisk together yogurt, minced garlic, cornstarch/flour, and 1/2 tsp salt. Cook over medium heat, stirring constantly, until the sauce thickens and just begins to simmer. Do not boil vigorously.

   ⏱️ 10 minutes
7. 7

   Gently add the fried kibbeh to the warm yogurt sauce. Simmer for 5 minutes to allow flavors to meld.

   ⏱️ 5 minutes
8. 8

   Serve hot, garnished with fresh mint. This dish can also be served with rice on the side.

   💡 Proffstips: A sprinkle of sumac can add an extra layer of flavor.