Recipe: The national dish of Syria - Kibbe with Tabouleh
Main Course, Main Dish
sweet chili paste
bunches fresh parsley
fresh mint leaves
Making the dough:
Wash the bulgur. Keep wet and set aside for half an hour
In food processor, put half of minced beef, bulgur, salt, pepper, cumin, coriander, chili paste.
Mix well to make a paste. Add a few spoons of water if required. Dough should be stiff but manageable.
Making the stuffing:
Fry 500g of minced beef in a small amount of oil. Add salt and pepper.
Chop the onion and fry it lightly. Then fry the pine seeds and walnuts. Mix all ingredients to make the stuffing.
Form kibbe dough into hollows balls (like cups), fill with stuffing, close and form into shape. In a deep frying pan, heat oil well. Drop each ball at a time. Fry them until golden and crispy.
Serve hot with Tabouleh.
Put bulgur in a small bowl. Add lemon juice and pomegranate juice
Strip leaves of parsley from stems by running your thumb and forefinger up the stem. Thoroughly wash 3-4 times to be sure to remove all dirt
Cut the parsley and the mint as fine as possible. Place the romaine lettuce at the bottom of a bowl
Finely chop the green onions and dice the tomatoes finely
Mix parsley, fresh mint, onions and tomatoes with all other ingredients and pour over the lettuce.
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