Kibbeh
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Per portion
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For 2 portions
- Bulgur fine45 g
- Lamb minceOr: Beef mince85 g
- Onions1 Stk
- Pine nutsOr: Almonds flaked10 g
- Cumin¼ tsp
- Cinnamon stick 0.25 tsp groundas needed
- Allspice¼ tsp
- Parsley1 bunch
- Olive oil¾ tbsp
- Sunflower oil 0.25 l for fryingas needed
- Pepper¼ tsp
- Iodized salt¼ tsp
- Lime juice¼ tbsp
Step by step
- 1
Soak bulgur in cold water 30 minutes, then squeeze out through cloth.
- 2
Coarsely dice one onion, place with half of mince, cinnamon, allspice, salt and pepper in blender and puree to firm paste.
- 3
Add bulgur, continue to mix, refrigerate.
- 4
Finely chop remaining onions and fry in olive oil.
- 5
Add remaining mince, fry crumbly, mix with pine nuts, cumin, parsley and lime juice, cool.
- 6
Form balls from bulgur-meat mixture, hollow out with moist thumb.
- 7
Fill with meat filling and close into pointed egg shape.
- 8
Heat sunflower oil to 180°C.
- 9
Fry kibbeh in batches 4-5 minutes until golden brown.
- 10
Drain on paper towels and serve with yogurt dip.
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