👨‍🍳 Instruktioner

1. 1

   Rinse bulgur wheat and let it soak in cold water for 15 minutes. Squeeze out excess water thoroughly.

   💡 Proffstips: Ensure bulgur is well-drained to achieve the correct kibbeh consistency.
2. 2

   In a bowl, combine the soaked bulgur, ground meat, minced onion, allspice, cinnamon, salt, and pepper. Knead vigorously until the mixture is very smooth and paste-like. This may take 10-15 minutes.

   💡 Proffstips: A food processor is highly recommended for achieving the fine, smooth texture required for raw kibbeh.
3. 3

   Divide the kibbeh mixture into small, thin patties or discs. You can also shape them into small, flattened balls.

   💡 Proffstips: Keep your hands slightly damp to prevent sticking.
4. 4

   In a saucepan, whisk together the yogurt, minced garlic, and dried mint. Heat gently over low heat, stirring constantly, until warmed through. Do not boil.

   ⏱️ 5 minutes

   💡 Proffstips: Warming the yogurt prevents it from curdling when the kibbeh is added.
5. 5

   Carefully add the kibbeh patties to the warm yogurt sauce. Simmer gently for about 10-12 minutes, or until the kibbeh is cooked through and the sauce has thickened slightly.

   ⏱️ 12 minutes

   💡 Proffstips: Cook the kibbeh gently to maintain its shape.
6. 6

   Ladle the kibbeh and yogurt sauce into serving bowls. Drizzle with olive oil and garnish with pomegranate seeds and extra dried mint.

   💡 Proffstips: Pomegranate seeds add a burst of freshness and a beautiful visual contrast.