Steps to Make Any-night-of-the-week Kibbeh meatballs - kibbeh 'rass

Kibbeh meatballs - kibbeh 'rass.

Kibbeh meatballs - kibbeh 'rass

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, kibbeh meatballs - kibbeh 'rass. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Kibbeh meatballs - kibbeh 'rass is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Kibbeh meatballs - kibbeh 'rass is something which I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kibbeh meatballs - kibbeh 'rass using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kibbeh meatballs - kibbeh 'rass:

{Get of - For the kibbeh dough:.
{Take 500 g of finely ground beef.
{Make ready 1 1/2 cups of fine bulgur.
{Prepare 1 of onion, finely chopped.
{Prepare 1/4 teaspoon of allspice.
{Prepare 1/2 teaspoon of cinnamon.
{Take 1 teaspoon of salt.
{Prepare 5 of basil leaves.
{Get of - For the stuffing:.
{Take 250 g of finely ground beef.
{Prepare 2 of onions, finely chopped.
{Prepare 1 teaspoon of pomegranate syrup, if available.
{Make ready 1/4 cup of pine nuts.
{Get 1 teaspoon of salt.
{Prepare 1/2 teaspoon of cinnamon.
{Make ready 1/4 teaspoon of pepper.
{Prepare 1 tablespoon of vegetable oil.
{Take of - For frying:.
{Get 6 cups of vegetable oil.

Steps to make Kibbeh meatballs - kibbeh 'rass:

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..
Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible..
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..
Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min..
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..
Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray..
In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown..
Serve hot or at room temperature..

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