Ingredients 7 oz (198g) Bulgur (Medium Fine) 7 oz (198g) Ground Beef 4 oz (113g) Ground Beef 1 Small Onion 1 Garlic Clove 1/2 Tsp Cumin 1/4 Tsp Cumin 1 Tbsp Pine Nuts Vegetable Oil Curry Powder or Advieh Seasoning Stew Seasoning, ADvieh Khoresht Salt, Black Pepper, Dried Mint
Preparations Add 1/4 cup of water to the bulgur in a large bowl. (just enough to soak but not to submerge). Rest the bulgur for 10 to 15 minutes. Dice half of the onion.
Directions Stir in curry powder, 1/2 tsp cumin, and salt to the bulgur. Add 1/2 of onion to the bowl. Transfer the mixture to a grinder and grind the ingredients down together. Add (7 oz) beef to the mixture and stir thoroughly. Cover the bowl and keep in refrigerator for 20 minutes.
Filling: Fry 1/2 diced onion in vegetable oil. Mash a garlic clove into pot. Stir in curry powder (Advieh), black pepper, a pinch of ground cumin, and pine nuts to the pot. Stir in ground beef and add salt if you prefer. Continue frying for 10 minutes or until the beef become brown. Stir in dried mint. Remove the bulgur mixture from refrigerator. Take a tbsp or two of the bulgur mixture. Shape a hollow/cup, stuff with the filling. Seal/Close the top. Deep fry the kibbeh with vegetable oil. Place the fried Kibbeh over a napkin to get the excessive oil. Serve hot with hot sauce.