The Least Authentic Kibbeh Recipe in the World: You Must Give It a Try

Evelina

  

I’d die of boredom if I didn’t do crazy things in the kitchen or wouldn’t violate any cooking rules. You should see me eating a hot dog. Or maybe not.

I’m not famous for my cutlets, but the Middle Eastern kibbeh got my attention for having bulgur (it’s a grain, chill) in them, meaning that technically they don’t require any side dish and can be eaten on their own.

Another bonus is a smaller amount of mince per serving, as I kind of try to avoid it. The reason for this is the weir feeling you get after eating it. You know what I’m talking about, don’t you?

Back to the crazy stuff: how will I violate the meal this time? I obviously did it on purpose. Kibbeh is usually made of beef or lamb, but I couldn’t get this type of mince, so used pork. The result is a quite satisfying fusion of the Middle East and Eastern Europe.

Ingredients:

• 1 kg mince;
• 0,25 kg bulgur;
• 1 teaspoon of salt;
• 1 teaspoon of pepper;
• 1 teaspoon of cumin;
• 2 onions, extremely finely diced;
• 1 bottle of cooking oil

Steps:

1. Soak bulgur in cold water for 30 minutes. Meanwhile, prep the meat and go pee. Drain the grits.
2. Mix together your mince, seasoning, and onions. I used my precious hands for it, but some fancy gadget will work, too. Add the soaked bulgur.
3. Shape the patties. Kibbeh should be somewhat oblong. Google it, seriously.
4. Fry in preheated oil. How long? Well, until it’s done, obviously.
5. Serve with salad. You can also squeeze some lemon juice on top.

Originally published on 15min.lt

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