Lebanese Kibbeh

1. 1

   first soak the burghul in water for 20 minutes.

2. 2

   then drain and let dry for about 30 minutes

3. 3

   filling:.

4. 4

   heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .

5. 5

   outer shell:.

6. 6

   meanwhile put the ground meat in a food processor and work it until it's soft.

7. 7

   you can use a mortar and pestol if you have one around.

8. 8

   then add the burghul and minced onion to the meat.

9. 9

   and mix it with your hands.

10. 10

    divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg

11. 11

    then deep fry into vegtable oil until it's brown in color.

* Per serving · 4 servings · Values may vary.

No additional tips available.