Cheat's Kibbeh (Kibbe Kazabieh)

Ingredients

• 1 kg ground meat
• 1 kg fine bulgur wheat
• 1 large onion
• 1/2 birds eye chilli
• 1.5 tablespoon kibbeh spices
• 1 tablespoon 7 spice
• 1 teaspoon black pepper
• 1.5 tablespoon salt
• 1.5 tablespoon sumac
• 1.5 tablespoon cornflour

Instructions

1. 1

   Take out the meat from the fridge and prepare the food processor

2. 2

   Wash the bulgur wheat in a fine sieve and set aside to drain

3. 3

   In a very large bowl, add the spices, salt, sumac, cornflour and meat, along with the drained bulgur wheat

4. 4

   Roughly chop the onion to go in the food processor along with the half a birds eye chilli. Blitz well and add to the bowl, roughly mixing everything together

5. 5

   Take batches of the mixture and run through the food processor until it starts to roll together after about 2 minutes, then return to the large bowl.

6. 6

   If the mixture is too dry, add a bit of water, you don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary

7. 7

   Add approx half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the kibbeh casing mix

8. 8

   Roll a small ball of mixture in your hand, then flatten gently into a thick patties, smoothing the edges with your palm. Lay on a tray ready for frying

9. 9

   Heat up vegetable oil in a deep stainless steel pan, add a few kibbehs into the oil making sure you don't crowd them, and fry until golden. Avoid moving them until the edges become golden and they easily turn with a spatula.

10. 10

    Drain on kitchen paper and serve with yoghurt or salad.