Cup Kibbeh with Meat Filling
Kibbeh made from bulgur, shaped into small cups and filled with lean meat, onion, and spices.
A kibbeh made from bulgur, shaped into cup-like portions and filled with seasoned lean meat and onion.
Like savory stuffed bulgur patties.
The bulgur mixture should hold together firmly enough to shape. Form the cups carefully so the filling stays enclosed during cooking.
Ingredients
- 1 kg 1 kg fine bulgur
- ½ kg ½ kg finely ground lean meat for the dough
- 2 onions 2 onions
- 1 tsp 1 tsp cumin
- 1 tsp 1 tsp marjoram
- 1 tbsp 1 tbsp salt
- 1 tsp 1 tsp black pepper
- ½ tsp ½ tsp paprika
- 1 liter 1 liter cold water
- mentioned as an option coarse bulgur
- zest of 1 lemon lemon zest
- 600 ml 600 ml cold water
- 300 ml 300 ml water
- 400 ml 400 ml water
- 900 ml 900 ml water
- 1000 ml 1000 ml water
- mentioned for frying oil for frying
Instructions
- Place the fine bulgur in a bowl with the cold water and leave for about 15 minutes, until swollen.
- Place the soaked bulgur and onions in a grinder or food processor.
- Add the lean meat, cumin, marjoram, salt, black pepper, and paprika to the dough bowl.
- Add the zest of 1 lemon to the dough bowl, according to the chef's instructions.
- Knead the ingredients together, adding the water gradually, until the dough reaches a suitable consistency that is neither sticky nor dry.
- Shape the dough into cup-shaped or cylindrical discs using your hand or a plate greased with water.
- Arrange the discs on a plate, then place them in the refrigerator for 10 to 15 minutes.
- Heat the oil in a frying pan over the heat.
- Fry the kibbeh discs in the pan over medium heat until they seal, then turn golden.
- Remove the discs from the pan and place them on a plate lined with kitchen paper to drain the oil.
- Fill the kibbeh discs with the fillings mentioned in the video, such as shawarma, mutabbal, or hummus, as shown.