Kebbe Aranbieh

Ingredients:

For the Kibbeh Dough:

- 2 cups fine bulgur
- 1 kg lean ground beef or lamb
- 1 large onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- Salt and pepper to taste
- Ice-cold water

For the Filling:

- 300g ground beef or lamb
- 1 large onion, finely chopped
- 1/2 cup pine nuts
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste

For Frying:

- Vegetable oil for frying

Instructions:

Preparing the Kibbeh Dough:

1. Rinse the bulgur under cold water, then soak it in ice-cold water for about 20-30 minutes. Drain any excess water.

2. In a food processor, combine the soaked bulgur, ground meat, chopped onion, ground cumin, ground allspice, salt, and pepper.

3. Process the mixture until it forms a smooth dough. If needed, add small amounts of ice-cold water to help with the consistency.

4. Transfer the kibbeh dough to a bowl, cover it, and let it rest in the refrigerator while preparing the filling.

Preparing the Filling:

1. In a skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.

2. Add ground meat to the skillet and cook until browned. Season with ground cinnamon, salt, and pepper.

3. Stir in the pine nuts and cook until they are lightly toasted.

4. Remove the filling from the heat and let it cool.

Assembling and Frying:

1. Preheat your oven to 375°F (190°C).

2. Take a portion of the kibbeh dough and shape it into a ball.

3. With your fingers, create a hollow space in the ball, forming a cup-like shape.

4. Fill the hollow space with a spoonful of the meat and pine nut filling.

5. Seal the edges of the kibbeh dough, shaping it into a football-like form.

6. Repeat the process until you've used all the dough and filling.

7. In a deep pan, heat vegetable oil for frying.

8. Fry the stuffed kibbeh until they are golden brown and crispy.

9. Once fried, place them on paper towels to absorb excess oil.

10. Optionally, you can bake the stuffed kibbeh in the preheated oven for about 15-20 minutes for extra crispiness.

11. Serve the Kebbeh Aranbieh hot as an appetizer or part of a Lebanese mezze.

Adjust the seasoning and proportions according to your taste preferences, and enjoy this delicious Lebanese dish!

:الكبة الارنبية

:لعجينة الكبة