Nice crunchy exterior with soft savory interior. I chose to pan roast the pine nuts before adding to the recipe to bring out their sweetness. The frying time and temperature was not disclosed so I went with 350 F for 4.5 to 5 minutes which worked out well.
7 oz (198g) Bulgur (Medium Fine)
7 oz (198g) Ground Beef
4 oz (113g) Ground Beef
1 Small Onion
1 Garlic Clove
1/2 Tsp Cumin
1/4 Tsp Cumin
1 Tbsp Pine Nuts
1/2-1 teaspoon Curry Powder or Advieh Seasoning
Salt, Black Pepper, Dried Mint
1- Add 1/4 cup of water to the bulgur in a large bowl. (just enough to soak but not to submerge).
2- Rest the bulgur for 10 to 15 minutes.
3- Dice half of the onion.
1- Stir in curry powder, 1/2 tsp cumin, and salt to the bulgur.
2- Add 1/2 of onion to the bowl.
3- Transfer the mixture to a grinder and grind the ingredients down together.
4- Add (7 oz) beef to the mixture and stir thoroughly.
5- Cover the bowl and keep in refrigerator for 20 minutes.
6- Fry 1/2 diced onion in vegetable oil.
7- Mash a garlic clove into pot.
8- Stir in curry powder (Advieh), black pepper, a pinch of ground cumin, and pine nuts to the pot.
9- Stir in ground beef and add salt if you prefer. Continue frying for 10 minutes or until the beef become brown.
10- Stir in dried mint.
11- Remove the bulgur mixture from refrigerator.
12- Take a tbsp or two of the bulgur mixture. Shape a hollow/cup, stuff with the filling. Seal/Close the top.
13- Deep fry the kibbeh with vegetable oil.
14- Place the fried Kibbeh over a napkin to get the excessive oil.
15- Serve hot with hot sauce.
1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt
In a medium bowl, whisk the yogurt until smooth and creamy.