Bulgur and Semolina Kibbeh – Preparation Method

Bulgur and Semolina Kibbeh – Preparation Method

Bulgur and Semolina Kibbeh is renowned for its delicious taste and high nutritional value. It is easy to prepare and requires no more than 80 minutes for preparation and cooking. In this article, we will provide you with the ingredients sufficient for four people along with the preparation method, hoping you enjoy this special type of kibbeh.

Ingredients for Bulgur and Semolina Kibbeh:

• For the Kibbeh Mixture:

  • 1 cup of semolina
  • 1 cup of fine bulgur
  • 1 medium onion, grated
  • 2 teaspoons of salt
  • Black pepper (to taste)
  • 1 cup of boiling water
  • ⅔ cup of vegetable oil

• For the Filling:

  • 2 tablespoons of vegetable oil
  • 250 grams of ground meat
  • 1 medium onion, grated
  • 1 teaspoon of black pepper
  • Salt (to taste)
  • ½ teaspoon of cumin
  • 2 tablespoons of fried pine nuts
  • Vegetable oil (for frying)
  • 1 tablespoon of cornstarch (dissolved in ⅓ cup of water)

Preparation Steps:

1. Prepare the Kibbeh Mixture:

   • In a suitable bowl, combine bulgur, semolina, and salt, and mix the ingredients until well combined.
   • Add boiling water and stir until everything is mixed; cover the mixture and let it rest for half an hour.
   • Add black pepper and grated onion, and mix well. Gradually add vegetable oil while kneading until you get a smooth dough.
   • Cover the mixture again and refrigerate for about half an hour.

2. Prepare the Filling:

   • Heat a suitable amount of vegetable oil in a pot over medium heat until hot. Add grated onion and stir until the onion softens.
   • Add ground meat, black pepper, cumin, and salt. Stir until the mixture is well combined.
   • Cook the mixture, stirring occasionally, until the meat is cooked through. Then, add the fried pine nuts and mix well.
   • Remove the pot from the heat and let the filling cool slightly.

3. Shape the Kibbeh:

   • Form the kibbeh dough into medium-sized balls and coat them with the cornstarch-water mixture. Flatten each piece of dough in your palm, creating a hole in the center.
   • Place a spoonful of the filling in the hole and seal the kibbeh.
   • Repeat the process until all the ingredients are used.

4. Fry the Kibbeh:

   • Heat a generous amount of vegetable oil in a pot over medium heat until hot. Fry the kibbeh until golden brown.
   • Remove the kibbeh and place them on paper towels to absorb excess oil. Transfer them to a suitable serving dish.

Your Bulgur and Semolina Kibbeh is now ready to be served! Enjoy this delicious dish with your family or guests, and bon appétit!