Kibbeh

Steps

• For the filling:

  01/

  Heat the oil & ghee in a skillet and fry the pine nuts until golden. Remove using a slotted spoon and keep them aside.

• 02/

  Add the chopped onion and sauté until it turns brown, then keep aside.

• 03/

  Next, add Switch Mince Meat in the same skillet and fry for 8 minutes.

• 04/

  Add the onion, pine nut, ground spices, salt, and pepper then fry until mixed thoroughly.

• 05/

  Turn off the heat, transfer the filling to the container, and keep aside to cool.

• For the Kibbeh dough:

  01/

  Soak the burghul with water for 15 minutes. Add the onion and the spices to the soaked burghul and ground in the machine for 2 rounds
  

• 02/

  Add 200g of Switch Mince Meat to the batch and ground for 1 round with the burghul mix

• 03/

  Keep it in the fridge for 30 minutes.

• For shaping the Kibbeh:

  01/

  With wet hands, take a medium-sized piece of the mixture (60g), and shape it into an oval. Make a hollow space in the center by pressing with your finger.
  

• 02/

  Add some cooked Switch Mince Meat (25g) in the center and close by pressing firmly.

• 03/

  Repeat the steps until you consume all the dough.

• Frying:

  01/

  Heat enough cooking oil in a deep pan on medium to high heat.
  

• 02/

  Add 2 to 3 pieces of kibbeh and let them fry for 3 to 4 minutes, turning them consistently until golden on both sides.

• 03/

  Remove from the oil and let them drain in a mesh colander.

• 04/

  Serve warm with a side of yogurt with mint.