كبة سورية

Prepare the filling by melting the ghee in a skillet, then add a finely chopped onion.

Add the minced meat (veal or lamb to taste) to the skillet and stir.

Season the filling with salt, black pepper, and a pinch of cinnamon

Add the toasted pine nuts to the filling and stir well

Allow the filling to cool completely, making sure it is free of liquid.

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.

Mince the kibbeh in the mincer three times, twice with the coarse side and once with the fine side.

Shape the kibbeh as shown in the video, then put the filling, and close it well, using water to prevent cracks.

Fry the kibbeh in heavy oil until cooked and then serve with lentil soup

Note: We can freeze the amount we need for the time of use, by distributing the kibbeh kernels in a tray and placing it in the freezer, and after 6 hours we put the kibbeh in bags and store it in the freezer in quantities as needed.