INGREDIENTS
1 1/2 cups Fine Burghul, soaked and squeezed
Water to wash Burghul
1 teaspoon of 7 Spices
1 teaspoon Cinnamon
2 teaspoons Salt
1 medium Onion, finely chopped in a blender
500 g Finely Chopped Beef Meat, crushed or ground, as paste
FILLERS
1 Large Onion
1 Box of Labneh, half a kilo
2 tablespoons or as needed Sumac
300 g Walnuts, roughly grounded
HOW TO PREPARE
Mix the chopped onions with the spices, or puree them in a blender. Add the spices to the ground meat, then add the soaked and squeezed burghul. Use damp hands to combine burghul with the meat mixture to make a dough. If the mixture is too dry, sprinkle with some water until softer consistency.
The dough is ready when you can form a ball with no apparent cracks.
Roughly chop the walnuts.
Add the sumac, walnuts, and finely chopped onions and stir the mixture with the labneh until well combined.
Prepare a plate of cold water to moisten your hands as you work the kibbeh balls.
Shape the kibbeh paste into a ball, hold the ball in one hand and insert the index finger of the other hand and insert the finger into the center to form a hole. Shape the ball into a thin-walled, oval-shaped, with an opening at one end by molding the ball around the finger. Fill hole with 1 and 1/2 teaspoon of the filling, then gather edges together to seal.
FILLERS: Form small kibbeh balls and stuff them with the yogurt mixture with walnuts. After making the whole amount, fry the kibbeh with vegetable oil.
You can also grill it with a little oil on it.
