Kibbeh Without a Machine (for Frying or Yogurt Kibbeh)

Ingredients

Shell

• 1 cup fine bulgur
• 1/4 cup fine semolina
• 1/2 cup flour
• 200 g minced meat with a little fat
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp mixed spices (cardamom, cinnamon, cloves, nutmeg)
• 1 tbsp black pepper
• 1 tbsp salt
• 1 onion, finely grated
• Warm water for kneading as needed

Filling

• About 400 g minced meat
• 1 onion, finely chopped
• 1/4 cup walnuts, finely chopped
• 1/4 cup pomegranate seeds
• 2 tbsp pomegranate molasses
• Salt
• Black pepper
• Mixed spices (1/2 tsp cinnamon, 1/4 tsp cloves and nutmeg, 1/4 tsp cardamom)
• 2 tbsp olive and vegetable oil

For shaping

• 1/2 cup cold water with 2 tbsp cornstarch

Method

1. Put the bulgur and semolina in a bowl, pour over 1 3/4 cups boiling water and leave about half an hour until the bulgur softens. In a food processor, blend the flour, onion, meat, bulgur (in batches if small) and spices, adding water gradually, then knead by hand until you have a smooth dough. Refrigerate for half an hour or more.
2. Filling: heat 2 tbsp oil with the chopped onion, minced meat, spices and salt. Once cooked, turn off the heat and add the pomegranate molasses, walnuts and pomegranate seeds. Cool completely.
3. Shaping: take a piece of dough the size of an apricot, roll it into a ball and make a hollow with your index finger while turning it with the other hand so the walls are even. Fill with about a tablespoon of filling, seal and shape into an oval with your palm, wetting your hands in the cornstarch water whenever it sticks.
4. To store, arrange on a tray without touching, freeze, then bag. Before use, keep in the freezer at least 20 minutes, then fry in plenty of hot oil in batches, lowering the heat to medium.

Notes

Chicken can be used instead of meat.