Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup of fine bulgur wheat in hot water for 15 minutes, then drain and squeeze out all excess liquid.

2. 2

   Combine 250 grams of finely minced seitan, 250 grams of lean beef mince, the soaked 1 cup of bulgur wheat, 1 finely chopped medium onion, 0.25 cup of chopped fresh mint, 2 tablespoons of tomato paste, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground allspice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large mixing bowl.

3. 3

   Knead the mixture thoroughly for 5 to 7 minutes until all ingredients are well combined and the mixture forms a smooth, cohesive dough.

4. 4

   Take approximately 2 tablespoons of the kibbeh mixture and carefully shape it into small oval or torpedo-shaped patties, ensuring they are tightly packed and sealed.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or fryer to a temperature of 175°C (350°F).

6. 6

   Gently lower 3 to 4 kibbeh patties into the hot oil and deep-fry them for 4 to 6 minutes, or until they are evenly golden brown and thoroughly cooked.

7. 7

   Remove the fried kibbeh from the oil using a slotted spoon and place them onto a plate lined with paper towels to drain any excess oil.

8. 8

   Repeat the deep-frying process with the remaining kibbeh patties until all of them are cooked to a golden crisp.