Kibbeh

The recipe for these kibbeh is Palestinian. Palestine has a diversified cuisine (although very close to the Syrian or Lebanese cuisine), with the authentic flavors of the Middle East. It remains one of the oriental cuisines that occupies a prominent place in the Levantine states with a beautiful palette of traditional specialties generally based on rice (as maklouba), meat or chicken and accompanied by a mixed salad.

Ingredients:
Deep fried cracked wheat balls stuffed with minced lamb & nuts.

100 g fine grain bulghur
250 to 270 ml of boiling water
salt, pepper, paprika
70 gr of minced meat
2- For the stuffing

300 gr of minced meat
1 minced onion
Salt
1/2 teaspoon of b'har (composed of black pepper, nutmeg, cloves, cinnamon, ginger and cardamon)
a mixture of fresh coriander and 2 or 3 chopped mint leaves a little chilli powder
Frying oil

Preparation method:
1. In a frying pan, sauté the ground meat and finely chopped onion with the coriander and mint for about 30 minutes with a drizzle of olive oil.
2. Add the spice mixture and salt. Set aside.
3. Boil the water and pour over the fine bulgur. Cover and let it swell for 5-10 minutes.
4. Put the bulgur in the food processor and blend with the uncooked ground meat.
5. Add salt, pepper and a little B'har spice. Blend for about 5 minutes. You should obtain a kind of paste.
6. If not, you can knead the mixture by hand until you obtain a paste. If the dough is too dry, you can gradually add water (spoonful by spoonful)
7. Garnish with a good teaspoon of cooked ground meat.
8. Close the end gently. Repeat shaping with remaining filling and bulgur paste<
9. Heat the frying oil in a deep skillet.
10. Dip the kebbas into the hot oil and should be completely submerged in the oil.
11. Cook and brown the dumplings, which should have a nice golden color.
12. Drain on paper towels.
13. Enjoy the kebbeh hot or at room temperature.

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