- 1 cup bulgur wheat
- 1 1/2 cups beef broth or water
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup chopped parsley
- 1/2 cup packed mint leaves
- Salt and pepper to taste
- Vegetable oil for frying
- Tahini sauce for dipping
- Place bulgur wheat in a heat proof bowl. Bring the beef broth to a boil, remove from heat, and pour over the bulgur wheat. Let wheat rest for 1/2 hour.
- Make the filling: Place 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, the minced garlic, and the cinnamon and nutmeg. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well browned. Stir in the parsley and cook 1-2 minutes more. Season with salt and pepper to taste. Set aside.
- Drain the bulgur wheat in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.
- Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with pepper.
- Process ground beef mixture until mixture is very smooth, like a dough. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibes.
- Take golf ball size balls of the uncooked beef mixture and press them flat into the palm of your hand. Place 1 tablespoon of the cooked beef mixture in the middle, then close the “dough” around the filling and seal well. Shape balls into an elongated football-like oval, with pointed ends. Place on a baking sheet until ready to fry.
- Heat several inches of oil in a deep pot to 350 degrees. Gently lower kibes into the oil, working in batches, and cook until dark brown and crispy. Drain kibes on paper towels.
- Serve warm, with tahini dipping sauce and lime wedges.
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