Kibbeh

Ingredients:

• 1 kg İpek Fine Bulgur
• 5 Medium Boiled Potatoes
• 10 onions (can be reduced according to taste)
• 500 grams minced meat (medium fat)
• 50 g finely ground walnuts (optional)
• 1 teaspoon pepper paste
• 1 tablespoon crushed coriander
• 1 tablespoon flour
• 1 teaspoon chili pepper
• 1 teaspoon black pepper
• 1 bunch of parsley
• 1 tea glass of oil
• Salt

Stuffing

• 500 grams minced meat (medium fat)
• 10 onions
• 50 g finely ground walnuts (optional)
• 1 tea glass of oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili pepper
• 1 bunch of parsley
• 3 cups of warm water

External Mortar

• 1 kg İpek Fine Bulgur
• 5 boiled potatoes
• 50 grams of walnuts (finely ground)
• 1 tablespoon crushed coriander
• 1 teaspoon pepper paste
• 1 teaspoon salt
• 1 tablespoon flour

For frying:

• Liquid oil

Preparation:
First, prepare the filling in a deep pan. In a pot, fry the finely chopped onions in oil until they turn golden brown. Then add the minced meat and continue roasting. Remove the pot from the stove. Add the spices, finely chopped parsley, and finely ground walnuts into the pot and let it cool. To prepare the outer dough, soak the bulgur in a deep bowl with 3 cups of warm water, add the spices and pepper paste, and leave it aside for about 10-15 minutes. Then add flour to the soaked bulgur and knead it. Add the boiled potatoes and knead for about 10-15 minutes. Roll the dough into egg-sized balls and hollow out the inside. Fill them with 1 tablespoon of stuffing, seal them, roll by hand, and place on the tray. Fry them on high heat. Bon Appetit!