How to prepare bulgur kibbeh with parsley in a healthy way

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Authorksalman
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Kibbeh is considered one of the basic appetizers that are found on the dining table of Arab families. The kibbeh dates back to the Levant, specifically Syria and Lebanon, and it is characterized by the ability to prepare it in several ways, and in every way different ingredients are added to it to give it a distinctive and delicious flavor, but no matter how different the methods of preparing the kibbeh, it always maintains its delicious taste and unique flavor. In this recipe we will present one of the methods for preparing kibbeh, which is bulgur kibbeh with parsley, in a healthy way.

Yields5 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 1/2 cup fine bulgur
 1.1 lbs (500 gm) Habra meat
 1 large onion
 4 cloves garlic
 1 cup parsley leaves
 2 teaspoons salt
 1/2 teaspoon black pepper
Filling ingredients:
 2 tablespoons ghee
 1.1 lbs (500 gm) coarse minced meat
 2 large onions, chopped
 2 teaspoons salt
 1/2 teaspoon black pepper
 2 teaspoons meat seasoning
 1/4 cup chopped parsley
 1/4 cup pine nuts
For frying:
 corn oil

1

Wash the bulgur several times, then drain it and put it in a deep dish so that the rest of the water is absorbed and the size of the bulgur grains doubles.

2

Bring the meat grinder, fix the disc with fine or small holes, place a deep plate under the grinder, and bring several ice cubes.

3

Chop the bulgur, meat, onion, garlic and parsley, alternating with the addition of an ice cube every now and then. Chop the kibbeh mixture again so that you get a smooth and homogeneous kibbeh dough.

4

Add salt and pepper. Stir the kibbeh dough with your hands so that it becomes homogeneous and becomes smooth and cohesive.

5

Put a little cold water in a deep dish and keep it beside you while forming the kibbeh.

6

Take an egg-sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling, wet the fingertips with a little cold water, then close the dough on the filling, and shape the kibbeh disk as desired in the form of an oval, a round disk, or a small ball.

To fry kibbeh:
7

In a deep frying pan, put an amount of oil so that it is about 2 inches high. Heat the oil over a medium heat. You can use an electric fryer.

8

Put several discs of the kibbeh in the oil and fry it until golden brown. Drain on paper towels and serve hot.

Prepare kibbeh stuffing:
9

In a medium sized thick base saucepan, put the ghee, put the saucepan on a medium heat, add the meat and stir until its water dries up and becomes dark brown.

10

Add the onions and stir for a few minutes, until they soften and turn yellow. Add salt, pepper and meat seasoning. Stir to mix the spices with the meat, put the meat in a deep dish and add the parsley and pine nuts, stir the meat and let it cool completely before using it for filling.

Ingredients

 1/2 cup fine bulgur
 1.1 lbs (500 gm) Habra meat
 1 large onion
 4 cloves garlic
 1 cup parsley leaves
 2 teaspoons salt
 1/2 teaspoon black pepper
Filling ingredients:
 2 tablespoons ghee
 1.1 lbs (500 gm) coarse minced meat
 2 large onions, chopped
 2 teaspoons salt
 1/2 teaspoon black pepper
 2 teaspoons meat seasoning
 1/4 cup chopped parsley
 1/4 cup pine nuts
For frying:
 corn oil

Directions

1

Wash the bulgur several times, then drain it and put it in a deep dish so that the rest of the water is absorbed and the size of the bulgur grains doubles.

2

Bring the meat grinder, fix the disc with fine or small holes, place a deep plate under the grinder, and bring several ice cubes.

3

Chop the bulgur, meat, onion, garlic and parsley, alternating with the addition of an ice cube every now and then. Chop the kibbeh mixture again so that you get a smooth and homogeneous kibbeh dough.

4

Add salt and pepper. Stir the kibbeh dough with your hands so that it becomes homogeneous and becomes smooth and cohesive.

5

Put a little cold water in a deep dish and keep it beside you while forming the kibbeh.

6

Take an egg-sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making space for filling. Add filling, wet the fingertips with a little cold water, then close the dough on the filling, and shape the kibbeh disk as desired in the form of an oval, a round disk, or a small ball.

To fry kibbeh:
7

In a deep frying pan, put an amount of oil so that it is about 2 inches high. Heat the oil over a medium heat. You can use an electric fryer.

8

Put several discs of the kibbeh in the oil and fry it until golden brown. Drain on paper towels and serve hot.

Prepare kibbeh stuffing:
9

In a medium sized thick base saucepan, put the ghee, put the saucepan on a medium heat, add the meat and stir until its water dries up and becomes dark brown.

10

Add the onions and stir for a few minutes, until they soften and turn yellow. Add salt, pepper and meat seasoning. Stir to mix the spices with the meat, put the meat in a deep dish and add the parsley and pine nuts, stir the meat and let it cool completely before using it for filling.

How to prepare bulgur kibbeh with parsley in a healthy way

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