Rinse the burghul and soak in water for 10 minutes.
Then pour into a sieve and squeeze well by hand.
Spread on a plate or platter and leave to cool for 1 hour.
2. in the meantime, knead the meat and the very finely chopped onion into a homogeneous mass.
3. add salt, spices, burghul and pepper and knead well repeatedly, it is important that everything sticks together nicely.
Leave to cool in the refrigerator for about an hour.
Filling
4. in the meantime, fry the pine nuts and onion in oil, add the meat and spices and fry until the meat is brown and crumbly.
Then take the base mixture out of the refrigerator and form oval balls the size of an egg.
With the index finger, an opening is then made in the “egg” and enlarged so that it can be filled with the filling afterwards. Always moisten the fingers again with cold water. You then have a shell, similar to a blown out egg in your hand.
This is now filled with the filling, and pressed together exactly at the tip.
Afterwards it should be cooled down one more time.
Now bake in hot oil, floating ready. Tastes likewise still if it is cooled down.
One dips the Kibbeh’s in yogurt and/or Tzatziki.
They can also be packed in pita bread with lettuce.
They can be prepared very well and even frozen in the raw state.
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