Cookbook:Kibbeh

| Israel | Palestine

Filling

 * 1 kg of minced meat
 * 6–7 onions, finely chopped
 * Salt
 * Raisins (optional)
 * Pine nuts (optional)
 * Spicy paprika or chile powder (optional)

Dough

 * 0.5 kg (500 g) fine bulgur
 * 0.5 kg coarse bulgur
 * Water as needed
 * 2 cups semolina flour
 * 1 tsp turmeric powder
 * replete spoon of salt
 * 1 egg

Filling

 * 1) Fry the onions and the minced meat together. Add salt to taste.
 * 2) Mix in raisins, pine nuts, and spices to taste.
 * 3) Cool filling.

Dough

 * 1) Combine the fine and coarse bulgur in a bowl. Cover the bulgur with a few centimeters of warm water. Let the bulgur soak for about 1 hour until it has absorbed some water.
 * 2) Drain the bulgur. Use your hands to squeeze excess water out. Place drained bulgur in a bowl.
 * 3) Combine semolina, turmeric, salt, and egg in a bowl. Knead everything together until the dough gets a little like chewing gum. Add up to ½ cup more more semolina if the dough is not sticky enough.

Assembly and cooking

 * 1) Roll big balls out of the dough and set them aside.
 * 2) Make an opening in the dough balls, insert a spoonful of meat, and close the opening.
 * 3) In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat.
 * 4) Serve immediately after they are cooked, or pan fry on both sides.

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