This is how my mom makes Kibbeh.
Talked about in the thread What is this?
Cracked or semi ground bulgar wheat.
Soak in warm water for 1 hour or until soft.
While the bulgar is soaking get your ingredients ready. I tried to get exact measurments from my moms and she just uses the toss in method. There are many variations of Kibbeh out there from Syria to Lebanon. You can bake or fry the Kibbeh
1 to 3 lbs of GB
Hot pepper flakes (opt)
Canola or Lard
Our store was out of parsley so i used dry and soaked in water to re hydrate.
Chop the onion and mint. I used my small Cabelas grinder for this. The 1hp is just to much. I remember my mom and her sisters used an old hand crank grinder.
Nest grind the onion, mint, parsley. I just tossed in about 2 Tbs of the re hydrated parsley.
Take some of the soaked bulgar and squeeze out the water or drain in a collander. Not add some to the grinder to get all the onion mix out. You will add this to the meat soon.
I ground some meat. You dont have to do this but i know whats in it.
Now add the onion, mint mix. Salt, pepper, garlic, cinnamon, allspice. Mix well.
At this point taste the meat (not going to kill you raw) Make any adjustments here. Carefull with the cinnamon, to much and you will have cinnamon meat pattys.
Get your frying oil hot. Very low heat when you start to fry because the bulgar will burn easy.
Ok now make a test patty.
I used my Thermapen to get an IT of the patty between 157-160
Now to the BOSS to see how it taste. Make adjustments to the meat mix again if needed before you make em all up.
Ok needed just a tad more salt, pepper, garlic. No make em.
Can be put in fridge covered or in bags frozen for a few months.
Like sausage there are many variations of this out there.