169,401 views
#Dalal_Hanawi #2024 #Fried_Kibbeh #Kibbeh #Iraq_Saudi_Arabia_Qatar_Emirates_Kuwait_Bahrain_Yemen_Gulf_Syria_Egypt_Lebanon_Algeria_Tunisia_Morocco_Qatar_Dubai Fried Kibbeh 2024 Dalal Hanawi Fried Kibbeh with a sprinkle 2024 without flour, flour, semolina and potatoes with one ingredient!? The most successful kibbeh on the internet • Fried Kibbeh with a sprinkle 2024 without flour, flour and... Ingredients - A kilo of bulgur, half of it deep, dark and half of it light - A large loaf of bread - 3 cups of water - 1 cup of cold water that we need during work - One large onion - A spoonful of salt - A pinch of cumin, personal taste - A spoonful of oil to wipe the hand We respect the presence of any flavors according to personal taste and have nothing to do with the success of the kibbeh Note: If deep bulgur is not available, we suffice with light bulgur. If it is available, we mix the two types and we win Beautiful color and stickiness for the kibbeh as if I have ground beef Ingredients for the filling - 1 kilo of meat - 1/4 kilo of fat - 1/4 kilo of onions, you can use 1/3 kilo - Salt + allspice, alternative black pepper Nuts - 3 tablespoons of walnuts - 2 tablespoons of almonds shaped like pine nuts - 1 tablespoon of pine nuts Note: For roasting, only chop the walnuts into medium pieces - Important note - The kibbeh is kept for six months or more. When needed, we take it out and immediately put a drop of oil on our hand and massage it while it is frozen and put it in a nylon bag. After a quarter of an hour, we heat the oil and start frying the kibbeh. We heat the oil and put 46 kibbeh balls. Listen to my notes in the video. It is impossible for the kibbeh to crack or fall apart or form white spots. We throw popcorn or fall apart. It will come out like the video with a sprinkle of shape and taste. Ingredients for the Halabi kibbeh The preparation is the same and all the ingredients are the same. We only put 200 grams of ground bulgur per kilo with half a loaf of bread. Its placement is optional. I advise you to put it in a limit. The result is wonderful and the amount of water varies, it can be less than just three cups because the bulgur gives softness and tenderness to the kibbeh dough. Be careful not to add too much water until the kibbeh becomes soft because too much water will ruin the texture of the kibbeh and will obscure the features of the bulgur grain in terms of taste and appearance. Watch the video and see the beauty of the bulgur, not just the kibbeh from the Dalal Hanawi Kitchen Group booklet. Don’t forget to pray for me.