كبة بالصينية

Finely grind the bulgur with the meat in a meat grinder.

Add the chopped onion, salt, black pepper and basil (you can add marjoram or cilantro to taste) to the mixture.

Gradually add water until you get a firm consistency.

We grind the kibbeh in the meat grinder three times, twice using the coarse side and once using the fine side.

Prepare the filling by browning the onions in ghee, then add the minced meat with salt and black pepper until the filling is cooked, then add the toasted pine nuts.

Allow the filling to cool completely before using it.

Grease a tray with ghee, place a layer of kibbeh, followed by a layer of filling, then add another layer of kibbeh.

We cut the kibbeh in the old Damascene way as shown in the video

Make a small hole in the center and add olive oil to the kibbeh to prevent it from drying out, then add ghee to develop the flavor.

We roast the kibbeh in the oven until golden in color.

It can be served with cucumber yogurt, pomegranate molasses, lemon, or soup to taste.