👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensure bulgur is well-drained to prevent a mushy kibbeh.
2. 2

   Sauté finely chopped onion in olive oil until softened. Let cool.

   ⏱️ 5 minutes
3. 3

   In a large bowl, combine drained bulgur, ground meat, sautéed onion, allspice, cinnamon, salt, and pepper. Knead until well combined and paste-like.

   💡 Proffstips: The mixture should be smooth and hold its shape.
4. 4

   Form the kibbeh mixture into small, oval-shaped dumplings. Make a small indentation in the center of each dumpling.

5. 5

   In a large pot, whisk together yogurt, cornstarch (or flour), and a little cold water until smooth. Add minced garlic and bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens.

   💡 Proffstips: Whisking constantly prevents the yogurt from curdling.
6. 6

   Carefully add the kibbeh dumplings to the simmering yogurt sauce. Reduce heat to low, cover, and cook for 45-60 minutes, or until kibbeh is cooked through.

   ⏱️ 60 minutes

   💡 Proffstips: Avoid boiling the yogurt sauce vigorously.
7. 7

   Serve hot, garnished with toasted pine nuts, alongside vermicelli rice or plain rice.