طريقة تحضير اقراص الكبة المقلية بكل الخطوات والتفاصيل Best Lebanese Kibbeh Balls Recipe

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مقادير حشوة الكبة:

2 ملعقة طعام (25 غرام) سمنة
2 ملعقة طعام (30 مل) زيت زيتون
2 كوب (250 غرام) بصل مفروم
250 غرام لحمة بقر مفرومة
1 ملعقة صغيرة ملح
1/2 ملعقة صغيرة سبع بهارات
1/4 ملعقة صغيرة من كل من:
قرفة. فلفل اسود. جوزة الطيب
2 ملعقة طعام (30 مل) عصير الليمون الحامض
2 ملعقة طعام ( 40 غرام) دبس رمان
1/4 كوب (30 غرام) جوز مفروم
3 ملاعق طعام (30 غرام) صنوبر محمص
1/2 كوب (75 غرام) حب رمان

مقادير الكبة:

250 غرام لحمة بقر هبرة مقطعة
1/2 كوب (65 غرام) بصل مفروم
2 كوب (320 غرام) برغل اسمر ناعم
2 ملعقة صغيرة ملح
1 ملعقة صغيرة من كل من:
نعناع يابس. مردكوش يابس
1/4 ملعقة صغيرة من كل من:
قرفة. سبع بهارات. فلفل اسود
1/2 كوب (120 مل) ماء بارد مع ثلج

Kibbeh filling ingredients:

2 tbsp (25 g) ghee
2 tbsp (30 ml) extra virgin olive oil
2 cups (250 g) chopped onions
250 g minced meat (I used top sirloin)
1 tsp salt
1/2 tsp 7 spices
1/4 tsp each:
cinnamon, black pepper, and nutmeg
2 tbsp (30 ml) lemon juice
2 tbsp (40 g) pomegranate molasses
1/4 cup (30 g) chopped walnuts
3 tbsp (30 g) pine nuts
1/2 cup (75 g) sour pomegranate seeds

Kebbeh Ingredients:

250 g lean beef, cubes (I used top sirloin)
1/2 cup (65 g) chopped onions
2 cups (320 g) fine brown bulgur #1
2 tsp salt
1 tsp each:
dried mint and dried marjoram
1/4 tsp each:
cinnamon, 7 spices and black pepper
1/2 cup (120 ml ) ice cold water

🌹Instructions🌹

Kibbeh filling Instructions:

1. In a large pan, heat oil and ghee on high heat. Add onions and sauté until softened, stirring occasionally about 5 minutes.

2. Add the meat, salt, and spices and stir to combine. Cook until the meat is fully cooked for about 3 minutes. Remove from heat and let cool for 10 minutes.

3. Add in the rest of the ingredients and mix together. Set aside.

Kibbeh Instructions:

1. Wash the bulgur many times and drain well. Place in a large mixing bowl. Add salt, herbs, and spices, mix together, and set aside.

2. Using the food processor ground the meat and onions well about 2 minutes. Add to the bulgur mixture.

3. Mix all ingredients together with your hands for 2 minutes, adding ice cold water to soften the kibbeh.

4. Transfer the kibbeh back to the food processor and process (in two additions) for 1 minute, adding little water if needed.

5. Transfer the kibbeh to the large mixing bowl and mix well by hand for 2 more minutes or until you have a well combined kibbeh.

6. Divide the kibbeh into pieces as big as you want. Mine was 45 g. Using wet hands, take one piece of kibbeh and shape it into an oval ball. With your index finger, poke a hole in the center and gradually hallow the ball out to make a larger hole and thin walls. Fill the hole with enough filling  then gather the edges together to seal.
Place the stuffed kibbeh balls on a tray lined with parchment paper. Repeat the stuffing steps for the remaining kibbeh mixture and filling. This recipe yields 22 pieces.

7. Deep fry the kibbeh balls in hot oil in two batches until golden brown, about 5 to 6 minutes on each side. Remove from the oil and place on a plate lined with a paper towel.

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