Directions
- 1Add 1/4 cup of water to the bulgur in a large bowl.
- 2Rest the bulgur for 10 minutes.
- 3Mix the rested bulgur with curry powder and cumin.
- 4Grind cumin seeds in a mortar and pestle.
- 5Add the ground cumin to the bulgur mixture.
- 6Add salt to the bulgur mixture.
- 7Dice half of a small onion and add to the bulgur mixture.
- 8Grind the bulgur mixture with the diced onion in an immersion blender.
- 9Add 7 oz ground beef to the bulgur mixture and mix well with your hands.
- 10Cover the mixture with plastic wrap and refrigerate for 20 minutes.
- 11While the mixture is refrigerating, finely chop half of a small onion.
- 12In a small saucepan, sauté the chopped onion with vegetable oil.
- 13Add 1 clove of garlic to the sautéed onions.
- 14Add 1/2 tsp of curry powder, 1/4 tsp of cumin, and black pepper to the onions.
- 15Add 1 tbsp of pine nuts to the onion mixture.
- 16Add 4 oz of ground beef to the onion mixture and cook over medium-low heat for 10 minutes.
- 17Add dried mint to the cooked meat mixture and mix well.
- 18Form the bulgur mixture into small balls, making a small well in the center of each.
- 19Fill the well in each bulgur ball with the cooked meat mixture.
- 20Close the bulgur balls and shape them.
- 21Deep fry the kibbeh balls until golden brown.
Ingredients
- 7 oz Bulgur
- 198 g Bulgur
- 7 oz Ground Beef
- 198 g Ground Beef
- 4 oz Ground Beef
- 113 g Ground Beef
- 1 small Onion
- 1 clove Garlic
- 0.5 tsp Cumin
- 0.25 tsp Cumin
- 1 tbsp Pine Nuts
- 1 tbsp Vegetable Oil
- 1 Curry Powder or Advieh Seasoning
- 1 Salt
- 1 Black Pepper
- 1 Dried Mint
Equipment
large bowlspatulameasuring cupmortar and pestleimmersion blenderknifecutting boardsmall saucepangreen spatulawooden spoonpaper towelsdeep fryer
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