👨‍🍳 Instruktioner

1. 1

   Rinse the fine bulgur under cold water and drain well. Place it in a large bowl.

   💡 Proffstips: Rinsing helps to remove excess starch.
2. 2

   In a separate bowl, combine the ground meat, grated onion, allspice, cinnamon, black pepper, and salt. Mix thoroughly until well combined.

   💡 Proffstips: Using your hands ensures even distribution of spices and onion.
3. 3

   Add the meat mixture to the bulgur. Knead the mixture vigorously for about 5-10 minutes until it becomes sticky and cohesive. This is crucial for the kibbeh texture.

   💡 Proffstips: The kneading process helps to bind the bulgur and meat, preventing it from falling apart during cooking.
4. 4

   Bring the water or broth to a boil in a large, heavy-bottomed pot. Gradually add the bulgur-meat mixture, stirring constantly to break it up into small pieces and prevent clumping.

   💡 Proffstips: Start with 6 cups of liquid and add more as needed to achieve a porridge-like consistency.
5. 5

   Reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the bulgur is fully cooked and the mixture has thickened to a porridge consistency. Stir occasionally to prevent sticking.

   💡 Proffstips: The longer it simmers, the more the flavors will meld.
6. 6

   Stir in the butter or ghee until melted and incorporated.

   💡 Proffstips: Butter adds richness and a smooth finish.
7. 7

   Taste and adjust seasoning if necessary.

   💡 Proffstips: The dish should be savory and well-spiced.
8. 8

   Serve hot, ladled into bowls. Garnish with dried mint (if using) and a dollop of yogurt.

   💡 Proffstips: Yogurt provides a cooling contrast to the warm, spiced porridge.