Fried Kibbeh

Wash the bulgur several times and soak it in cold water for about half an hour.

Bring the meat grinder, secure the small-hole disc, place a bowl under the mincer. Bring a few ice cubes to add while preparing the kibbeh.

Chop the bulgur, meat and onion, add the ice cubes while chopping the kebbeh to make the meat fiber coherent with the rest of the ingredients and make the kibbeh soft. Chop the kibbeh dough again to become smooth and soft.

Add salt, pepper and marjoram, stir the kibbeh dough with your hands and lightly scrubs to mix well with the spices. You can install the stirring mixer in the mixer bowl and run at medium speed until you get a smooth and homogeneous dough.

Stuffing: In a medium-sized pot thick base add ghee and put the pot over medium heat, add meat and stir until water evaporates and the meat become brown. Add the onion and stir for a minute or two. Remove from heat and add salt, pepper, beef seasoning, sumac and pine nuts. Stir ingredients well.

To form the kibbeh, fill a small dish with cold water and add some ice.

Lightly dip your hands into the cold water and take a little kibbeh paste. Roll into a ball the size of a golf ball. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball. The outer shell of the kibbeh should be as thin as possible.

Add a teaspoon of filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Place the kibbeh on a wide tray and continue until the whole batch is done. Make sure to dip your hand in the iced water whenever needed.

To deep fry: In a deep frying pan, add oil enough to cover the kibbeh about 2 inches high. Heat the oil on medium heat.