Recipe courtesy of Sherryl Betesh

Sherryl Betesh's Kibbe Nabelsieh (Meat Filled Bulgur Shells)

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 1 hr 45 min
  • Yield: 40 to 60 kibbe
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Ingredients

Filling:

1 medium onion, chopped

1 tablespoon canola oil 

2 1/2 pounds ground beef 

2 teaspoons ground cinnamon 

2 teaspoons ground allspice 

1 teaspoon kosher salt 

Dough:

3 cups fine bulgur wheat

11/2 cups all-purpose flour 

1 teaspoon ground cumin 

1/2 teaspoon paprika 

1/2 teaspoon kosher salt 

1/4 cup vegetable oil, plus more for frying

Lemon wedges, for serving 

Directions

  1. For the filling: Combine the onion and oil in a large skillet over medium-high heat. Cook until the onion is softened, about 3 minutes. Add the beef and cook, breaking up large clumps with a fork, until well browned, about 10 minutes. Add the cinnamon, allspice and salt, stirring to combine. Set aside to cool.
  2. For the dough: Combine the bulgur, flour, cumin, paprika, salt, oil and 1/4 cup water in a large bowl. Work the dough with your hand, adding more water as necessary (up to 1/4 cup) to make a moist but firm dough. Shape the dough into balls about 1 inch in diameter.
  3. Using your thumb, make an indentation in the center of a dough ball, forming it into an oblong hollow. Stuff with 1 tablespoon of the beef mixture, gently tamping it down with your finger to fill the hole. Pinch the rim to seal. Stuff the remaining balls the same way.
  4. Heat 2 to 3 inches of oil to 350 degrees F. in a deep fryer or saucepan. Fry the kibbe in batches of 5 or 6 until golden brown, about 2 minutes per side. Drain on paper towels. Serve the kibbe hot with lemon wedges.

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