الكبة المقلية

Wash the fine bulgur well, then drain it without soaking. Leave it for 20–30 minutes until it swells.

Place the red meat with the ice cubes in the food processor and blend until very smooth.

Add the grated onion to the bulgur along with salt, black pepper, cinnamon, paprika, basil, and chicken stock if using.

Mix well, then add the minced meat and process again in the food processor or meat grinder until very smooth.

Knead the mixture for 5–10 minutes until firm, then cover with plastic wrap and refrigerate for at least 2 hours.

For the filling: mix the minced meat with walnuts, peanuts, and pomegranate molasses until combined.

Take a piece of kibbeh dough about the size of a small lemon, press it open with your finger until thin.

Place about 2 tablespoons of filling inside, close, and shape as desired.

Repeat until all the mixture is used.

Place the kibbeh on a plate and freeze until firm. Once frozen, you can transfer them to bags for storage.

To serve: fry the kibbeh in hot deep oil over medium heat until golden, then drain and serve hot.