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Plain Burghul Kibbeh
Preparation info
- Difficulty
Easy
Appears in
Published 1986
This variation of the preceding kibbeh is a much easier one which does not require the long preparation of mincing and pounding. It is equally delicious and rather lighter, although the shell has a tendency to break as it is handled, and must be carefully patched if it does.
Ingredients
Kibbeh Shell
750 g 12 oz 120 g <
Method
Make the shell. Wash the burghul in a fine-meshed sieve and squeeze it dry. Put it in a large bowl with the other shell ingredients and knead vigorously for at least 15 minutes to achieve a smooth paste, adding a little water if necessary.
Shape and fill the shells as in the preceding recipe. Deep-fry and serve with salads.