ππππππΏππππππ ππΌππΌ ππΌ ππΌππΌ:
β’ 1/2 kilo of bulgur wheat ππΌπ π½ππππΌππΏπ.
β’ 1 kg. finely chopped fat-free beef or lamb.
β’ 1 large onion, finely chopped.
β’ Salt and pepper to taste.
ππππππΏππππππ ππΌππΌππ πππππππ:
β’ 3/4 of kilo of minced beef.
β’ 2-3 chopped onions.
β’ 2 minced garlic cloves.
β’ 1 teaspoon white pepper.
β’ 1/2 teaspoon cinnamon.
β’ 1 cup chopped fresh parsley.
β’ 150 grs. fried pine nuts (optional).
β’ 1 glass of olive oil
β’ Salt to taste
πππππΌππΌπΎπππ:
Wash the burgol with cold water and soak for 10 minutes. After the 10 minutes drain the burgol and mix it with the minced meat, the onion, salt and pepper until a smooth and flexible dough is obtained. Reserve.
ππΌππΌ ππ πππππππ: Heat olive oil in a frying pan and sautΓ© the chopped onion along with the garlic.
When the onion is left, add the minced meat, the pepper, cinnamon and salt. Cook until the meat is slightly browned.. Add the parsley, mix and remove from heat.
Now start shaping the mixes, make balls the size of a golf ball and press with the palm of your hand.
Place a tablespoon of the cooked beef mixture in the center, following, close the dough. Make elongated balls a little oval and with pointed ends. Place them on a baking sheet until ready to fry..
Heat the oil over medium / high heat. Fry the kibbes in the oil, a few at a time, and cook until they are dark brown and crispy.. Drain the kibbes on absorbent paper to remove excess oil..
Serve hot with tahini sauce and lemon wedges. Enjoy.
