Crunchy Crispy Kibbeh
2 cup fine bulgur
1 pound ground meat (lamb or beef)
1 large onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
Salt and pepper to taste
Ice-cold water
Rinse the fine bulgur under cold water, then drain it well.
In a large bowl, combine the rinsed bulgur, ground meat, chopped onion, allspice, cumin, black pepper, coriander , cinnamon ,salt and pepper.
Use your hands to knead the mixture thoroughly.
Gradually add ice-cold water to the mixture, a little at a time, while continuing to knead. The water helps soften the bulgur.
Keep kneading until you achieve a smooth and pliable dough. The texture should be firm yet malleable.
If the mixture is too dry, add more water. If it’s too wet, you can adjust by adding a bit more bulgur.
Depending on the type of kibbeh you’re making, shape the dough accordingly. For stuffed kibbeh, you might form an oval-shaped shell with the dough, fill it with a seasoned meat mixture, and seal it.
The shaped kibbeh can be baked, fried, or cooked in various ways based on the specific recipe you are following.
Remember that there are different variations of kibbeh, and the ingredients and preparation method may vary.
Adjust the spices according to your taste preferences, and feel free to explore different kibbeh recipes to find your favorite version.
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