Kibbeh Recipe (How to Make Kibbeh) Middle Eastern Snack Recipe

Kibbeh is addictive nuggets with an out of this world taste and texture. Crispy shell outside with a succulent meaty filling inside. Literally, a meat bonanza that everyone loves.
Kibbeh recipe is an outstanding use of meat as it is simply stuffing meat with other meat. The bulgur is what makes this dish stands out from the ordinary kofta. Traditionally, its presence on the table meant only one thing: a major celebration.
Kibbie (also sometimes spelled Kibbi or Kibbe), is made traditionally with lamb or goat meat. Recently it has been popular to make it with beef and I have done it in the past with ground turkey as well.
What is kibbeh made of?

Kibbeh ingredients are divided into two lists. One for the shells and another for the stuffing itself. Here is what you’ll need.
Ingredients we need in this recipe are :
Bulgur-200 gms.
Minced Beef-200 gms.
Cumin powder-1/4 teaspoon.
Black pepper powder- to taste.
Red Chilli powder-1 teaspoon.
Onion-1/4 Cup, chopped.
All-purpose flour-1/4 cup.
Semolina-1/4 Cup.
Salt to taste.

For the filling:
Minced Beef (kheema)-200 gms.
Oil-2 tablespoons.
Black pepper powder- to taste.
Garam Masala powder-1 Teaspoon.
Cumin Powder-1/4 Teaspoon.
Garlic-Finely chopped,1 teaspoon.
Onion- finely chopped,1/2 Cup.
Tomato Paste- 2 teaspoons.
Mint leaves- few , chopped.
Salt -to taste.

Method of preparation:

1. In a deep bowl, add bulgur and pour water wash and drain the water, add a half a cup of water and cover and let it soak for 30 minutes.
2. To make the filling:-
3. Heat a pan over medium heat. Add minced beef and salt. Saute and cook the beef for 5 minutes.
4. Add black pepper powder,garam masala powder, cumin powder, saute well. Add in garlic finely chopped, onion finely chopped mix well, and cook until the onion becomes translucent.
5. Add tomato paste and mint leaves. Saute and cook until the beef gets a light brown color.
6. Keep this aside and let it cool.

Let us prepare the outer covering,

1. In a bowl add soaked bulgur, minced beef, cumin powder, black pepper powder, red chilli powder, and chopped onion. transfer this to a food processor and transfer the mixture to the bowl of food processor in batches, make a dough-like mixture.
2. Add flour and semolina. Do not forget to add salt. Mix them very well with your hands.
3. Refrigerate the mixture for 30 minutes. 
4. Lightly dip your hands' int he cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball.
5. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball.
6. Gently roll the ball into your left hand while pressing your index finger in a circular motion.
7. Keep doing this until the hole is bigger make sure not to press too hard on the walls of the kibbeh so it will not break or tear. 
8. Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff.
9. Close the end of the kibbeh by pinching the end together, Make them in the shape of a lemon.

FRYING THE KIBBEH:

1. In a deep frying pan add oil enough to cover the kibbeh when putting in it.
2. Heat oil on medium-high, between 355F-375F. 
3. Fry for almost 1 minute, maybe a little bit more until the outside gets a nice light brown color.
4. Turn heat down to 340 or medium and continue frying for 3-4 more minutes.
5. Transfer the Kibbeh to a plate lined with a paper towel.
6. Continue until you are done with them all. Serve Hot and enjoy...