How to Make Meatballs with Kibbeh?

Hello Dear Friends,

I wouldn't be lying if I said I've never met anyone who doesn't like stuffed meatballs :) Maybe boiled meatballs ve fried meatballs There may be some among the remaining ones :) I had a recipe for stuffed meatballs that I got from my Antep master years ago, which we prepared and served in the professional kitchen. Since this recipe went through a meat grinder, it did not suit the housewives.

This time, I have a delicious stuffed meatball recipe that you can prepare at home by kneading it by hand. You can prepare perfect stuffed meatballs by frying or boiling them without cracking or spilling.

I know it sounds daunting at first, but when I attach the video you will see how easy it is to prepare. It may be difficult to close at first, but after 2-3 preparations, your hand will get used to it.

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Love…

How to Make Meatballs with Kibbeh? Ingredients for the Recipe

• 3 medium onion
• 200 g margarine
• 500 g minced meat (from the ribs)
• 1 cup crushed walnuts
• 1 sweet spice salt
• 1 tea spoon black pepper
• half a bunch of parsley

For the coating:

• 2 cups fine bulgur wheat
• 1 medium onion
• 250 g lean ground beef, ground twice
• 1 tablespoon tomato paste
• 1 tea glass of semolina (split for kibbeh, if available)
• 1 pieces of eggs
• water (about 1-1,5 cups while kneading little by little)
• 1 sweet spice salt

How to Make Meatballs with Kibbeh? How To Make The Recipe?

1. Chop the onion finely. Put it in a saucepan with the margarine, and cook, stirring, until the onion turns pink and melts.
2. Add salt and minced meat to the pinking onions, fry until the minced meat releases its juice and absorbs.
3. When the minced meat has drawn its water, turn off the stove, add crushed walnuts, chopped parsley and black pepper and mix.
4. Leave the stuffing of the kibbeh to cool.
5. Grate 1 onion for its coating, add tomato paste into it.
6. Add salt, bulgur, minced meat, semolina and knead by adding water little by little until it reaches a paste-like consistency.
7. Break off egg-sized pieces from the pasty dough and nestle them in your hand.
8. Wet your hand lightly with water and play with your index finger, making it as thin as possible.
9. Put 1 tablespoon of the dough inside, which you have prepared and cooled, and close the mouth of the meatballs by wetting your hands.
10. Straighten the coating so that there are no cracks.
11. You can either fry it in hot oil or boil it in boiling salted water and serve it by pouring heated butter on it.