Kibbeh Patties

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Put the bulgur and 1 cup water in a small bowl and leave to soak for 10 minutes. Once all the water is absorbed, fluff the bulgur with a fork.
2. Put the beef, red pepper, ¼ cup Toom and 2 teaspoons salt in a food processor. Blend until the meat forms a dough ball, scraping down the sides as needed, about 5 minutes.
3. Move the meat mixture to a large shallow bowl and chill it in the fridge while you make the kamouneh mixture.
4. In the same food processor, blend the soaked bulgur, small onion, ¼ cup kamouneh spice mixture and ¼ cup fresh mint until well combined.
5. Spoon the bulgur mixture on top of the meat paste and mix with your hands until well combined.
6. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat. Scoop about ¼ cup of the mixture, shape into a patty and add to the pan. Cook 6 patties for 3–4 minutes per side, then repeat with the remaining oil and mixture. Makes about 18 patties.
7. Serve in pita with extra Toom and fresh mint.

Summarized from Feelgoodfoodie's video. Watch it for the details.