Ingredients for the dough
1– 2 kg brown and white bulgur
2– 1 kg veal for the bulgur, fine and lean (better veal without a hump or with fat, meaning it has a pure red color) so that it holds and warms up and does not fall apart during grilling or frying
3– Stuffing for the grilled 1 kg fine lamb meat, smarter and tastier if you want some fried walnuts
4– Half a kilo of finely minced fat in the machine
5– A large onion or two medium onions
6– A tablespoon of red pepper
7– Pomegranate seeds
8– A tablespoon of salt and more according to taste
9– Hot black pepper according to taste
10– Stuffing for the labneh ½ kg finely minced meat, a medium onion, finely minced, a little finely minced walnuts, salt, black pepper
11– Stuffing for the fried veal with a little fat, two finely minced onions, toasted pine nuts, two tablespoons of pomegranate molasses, salt Black pepper
Preparation method
1- Wash the bulgur with water and drain it with a strainer without soaking it because soaking it will make the kibbeh loose. Wash the bulgur more than once and stir it by hand to remove any impurities, then drain it and immediately turn it over in a large bowl and leave it with a little water and leave it for an hour with a little stirring once or twice. Then bring the onion and cut it into regular pieces and a spoonful of red pepper and a spoonful of salt and a little hot pepper once or twice.
2- The second stage, then we run them on the kibbeh machine with the finest knife, two turns only without meat.
3- The third stage, we run the meat only without bulgur on the machine and mix it with the bulgur and mix it by hand.
4- The fourth stage, we run the meat with the bulgur, the third and final turn.
5- The fifth stage, we fry a kilo of soft lamb meat and leave it to cook on a low heat with salt, pepper and a little red pepper. If you want nuts in it, you must fry them alone, then they are placed on top of the meat.
After the meat is fully cooked, we put half a kilo of soft fat on top of the meat The roasted and the fire is off
Under it with continuous stirring and moving and leave to cool
6- The sixth stage is the most important thing, the bulgur must be crushed and the more you crush the bulgur, the more it helps you in the work and you make it into balls the size of a medium-sized ping pong ball
7- The seventh stage, you put an open nylon bag on the table and sprinkle it with a little water and put the balls on it and put another nylon bag on top of them and bring a food plate with a base the size of the palm of the hand and cover it with the bottom of the plate so that it becomes circular and folded, two on top of each other, and we return the bag and press it with a cup like the shape in the picture
Note: The charcoal must be medium hot and the kibbeh is grilled on a low heat without ventilating it as much as possible so that the heart of the kibbeh is cooked
The dough is ready and now we are preparing the filling for frying: 1- Fry the fine onions and sprinkle a spoon with two spoons of ghee or oil until they are soft, then add the meat, salt and pepper and stir until cooked and the water dries up. Turn off the stove.
2- Add the pomegranate molasses while the meat is hot until it is soft and the roasted pine nuts and put them in a strainer so that if there is excess fat it comes out and the kibbeh does not fall apart during frying.
3- Fry the discs in plenty of hot oil and do not add more discs to the frying pan, stirring until they become golden in color. Remove them.
The filling for the kibbeh labneh is the same steps, but we have to fry the meat and onions. Once we turn off the stove, we add the crushed walnuts and wait for it to cool down and start forming the discs.
Yogurt: A kilo of country yogurt, sieve it with a very fine mesh with a cup and a half of water and two tablespoons of starch and salt. Stir well while cold. Then put it on the fire with continuous stirring until it boils a lot and you see the bubbling. The discs will take a quarter of an hour or less. You have to keep an eye on it. If it boils too much, it will fall apart or you won’t feel it spreading to the top and its color will change. You start pouring it.
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