Fried beef and bulgur kibbeh

Ingredients

• 200 g fine brown bulgur
• 450 g lean ground beef
• 250 g ground beef
• 2 pieces yellow onion
• 40 g pine nuts
• 2 tbsp olive oil
• 1 l sunflower oil
• 0.5 bunches flat-leaf parsley
• 4 sprigs fresh mint
• 1 piece lemon
• 10 g fine salt
• 1 tsp ground black pepper
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 80 ml ice water

Method

1. Rinse the fine bulgur, cover it with cold water, then let it swell until it is tender but still slightly firm to the bite; drain it very thoroughly and press it to remove excess water.
2. Prepare the filling: sweat the finely chopped onion in the olive oil until pale, add the ground beef, salt, pepper, allspice, and a portion of the cinnamon, then cook until the juices have evaporated and it smells toasted.
3. Add the pine nuts to the filling and let cool slightly; it should be pliable but not wet, so as not to split the kibbeh during cooking.
4. Process the lean ground beef with the remaining onion, bulgur, salt, pepper, allspice, cumin, and remaining cinnamon, adding a little ice water only to obtain a smooth, sticky, and cold dough.
5. With moistened hands, take some of the dough, hollow it out into a thin shell in your palm, fill with the cooled filling, then seal it into a sharply pointed spindle; the surface must be smooth and free of cracks.
6. Place the shaped kibbeh in the refrigerator while they firm up; they should hold together firmly when lifted.
7. Heat the sunflower oil in a deep saucepan until a small piece of dough sizzles immediately, then fry the kibbeh in small batches until uniformly golden brown with a very crispy crust.
8. Drain on paper towels, let rest for a few moments so the filling stabilizes, then serve hot with parsley, fresh mint, and lemon wedges.

Nutrition

Per serving

Energy

873.4 kcal

Protein

43.23 g

Carbohydrate

39.81 g

Fat

60.24 g

Fibre

6.87 g

Calcium

33.71 mg

Iron

1.45 mg

Magnesium

32.8 mg