Bulgur Kibbeh

Directions

1. Combine the two types of bulgur and cover them with hot water until they are completely submerged. ≈ 3 min
2. Let it sit for an hour, allowing the water to absorb some of the rice. ⏱ ≈ 20 min
3. Take a handful at a time, squeeze it firmly, and then place it in another container until it’s all used up. ≈ 3 min
4. Next, pour over the remaining water. ≈ 3 min
5. Place all the crushed wheat in the large bowl, add 2 cups of flour, a teaspoon of turmeric, and a tablespoon of salt. ≈ 3 min
6. And, with the egg, start by mixing all the ingredients together, using your hands to ensure they are well combined. ≈ 4 min
7. Next, close your hands into fists and mix vigorously to obtain a smooth dough. ≈ 4 min
8. Before you begin forming the dough, add a little flour if needed. ≈ 3 min
9. You can gradually add more until you achieve a sticky consistency. ≈ 3 min
10. Create large circles and set them aside. ≈ 3 min
11. Open each circle of dough and place a tablespoon of meat inside, then close it up. ≈ 3 min
12. Boil some water in a pot with a pinch of salt and turmeric. ⏱ ≈ 10 min
13. When the water boils, it causes each sphere filled with meat to burst, creating a sort of flat, full moon, about the size of a small plate. ≈ 3 min
14. Gently place the pancake in the boiling water until it floats, which indicates that it is ready. ⏱ ≈ 10 min
15. It can be eaten immediately, or after being fried in a pan on both sides. ⏱ ≈ 7 min
16. Category: Iraqi cuisine ≈ 3 min
17. Category: Meat Recipes ≈ 3 min
18. Recipe: Kibbeh ≈ 3 min