Syrian Kibbeh



For the filling:

For the kibbeh:


For the filling:

In a large frying pan, heat up the oil and sauté the onions until golden brown.

Add the ground lamb and the seasonings, fry until the meat is browned.

Add the walnuts and pine nuts, reduce the heat and simmer for around 10 minutes, set aside.

For the kibbeh:

In a bowl place the bulgur, cover with water and let it settle until the water becomes cloudy.

Drain out the water and repeat the process 2 times more. after the last rinse, cover with water and let set for 15 minutes.

Drain the bulgur and squeeze out all the excess of water.

Mix the bulgur with the meat to create a kind of dough.

Add all the seasonings and the onion.

Work the mix like a dough.

Place a small bowl of cold water next to you.

Make from the dough a small ball.

Start working it in round motions to create a pocket with the help of your thumb.

Make it large enough to fit the ground lamb that you prepared previously for the filling.

Fill in the meat, push down a little with your fingers so you can close the pocket.

Repeat the process with the rest of the mixtures.

Deep fry the kibbeh until golden brown.

Serve warm.