A Levantine dish that resembles a fried croquette made of cracked wheat, spices, and herbs, stuffed with minced beef or lamb.
Wash bulgur well and drain.
Finely mince the meat, along with bulgur (white and brown), chopped onions and mint with an electric mincer.
Add salt, cinnamon, pepper and marjoram to the meat dough prepared, and knead well or pass it again through the electric mincer for a good mixing of all ingredients.
Now we will prepare the stuffing.
In a thick bottomed pan, pour Noor margarine or Noor Oil and heat pan on low flame. Add chopped onions and sauté well until tender. Add the minced meat, mixing well until the meat turns brown in colour. Add salt, seven spices, dried mint and pine seeds to the mixture above.
After the stuffing mixture is made, empty the contents of the pan into a strainer to drain out all excess liquid and allow the mixture to cool.
Now in order to put them all together as a dish, take small amounts of dough and form oval shapes in your palm, work your way with a finger to shape out a cup with the oval shaped dough. Now place one and half teaspoons of the stuffing mixture into the cup shaped dough.
Seal the open end by pressing firmly, enclosing the stuffing fully inside. Dip hand in ice cold water when reshaping the kibbeh into the oval shape.
In the same manner, form oval shapes with the dough enclosing all the stuffing. Keep aside in a plate.
When all the dough and stuffing are exhausted, heat Noor Oil in a sauce pan for deep frying, fry all the oval dough with stuffing until golden brown. Drain all excess Noor Oil.
Suggestion: Serve Kibbeh hot with a fresh vegetable salad.