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Kibbeh meatballs - kibbeh 'rass
Kibbeh meatballs - kibbeh 'rass

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We hope you got insight from reading it, now let’s go back to kibbeh meatballs - kibbeh 'rass recipe. You can cook kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Kibbeh meatballs - kibbeh 'rass:
  1. Provide - For the kibbeh dough:
  2. Take 500 g finely ground beef
  3. Get 1 1/2 cups fine bulgur
  4. Prepare 1 onion, finely chopped
  5. Prepare 1/4 teaspoon allspice
  6. Provide 1/2 teaspoon cinnamon
  7. Take 1 teaspoon salt
  8. Take 5 basil leaves
  9. Take - For the stuffing:
  10. Take 250 g finely ground beef
  11. You need 2 onions, finely chopped
  12. You need 1 teaspoon pomegranate syrup, if available
  13. Get 1/4 cup pine nuts
  14. Provide 1 teaspoon salt
  15. Get 1/2 teaspoon cinnamon
  16. Get 1/4 teaspoon pepper
  17. Get 1 tablespoon vegetable oil
  18. Use - For frying:
  19. Take 6 cups vegetable oil
Instructions to make Kibbeh meatballs - kibbeh 'rass:
  1. To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
  2. Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
  3. To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.
  4. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
  5. Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
  6. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.
  7. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
  8. Serve hot or at room temperature.

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