Original video by @feelgoodfoodie — all credit to the creator.
Kibbeh Patties with Toom Garlic Dip
Kid-friendly pan-seared kibbeh patties made from lean beef, bulgur, mint and kamouneh spice, with garlicky Toom blended right into the mix. They're tucked into pita with extra garlic dip and fresh mint for a cozy take on a Lebanese classic.
Ingredients
- 1 cupfine #1 bulgur wheat
- 1 cupwater
- 1 pound100% lean ground beef
- 1red pepper · seeded
- 1/4 cupToom garlic dip · plus more for serving and dipping
- 2 teaspoonssalt
- 1 smallonion · roughly chopped
- 1/4 cupkamouneh spice mixture
- 1/4 cupfresh mint · plus more for serving
- 3 tablespoonsolive oil · divided
- —pita · for serving
Steps
- 1
Place the bulgur and water in a small bowl and let the bulgur soak for 10 minutes, until all the water is absorbed. Fluff with a fork.
- 2
Add the beef, red pepper, Toom and salt to a food processor. Blend until the meat forms a dough ball, about 5 minutes, scraping down the sides as needed.
- 3
Transfer the meat paste to a large shallow bowl and refrigerate while you make the kamouneh mixture.
- 4
In the same food processor, blend the soaked bulgur, onion, kamouneh spice and mint until well combined.
- 5
Add the bulgur mixture on top of the meat paste and mix with your hands until fully combined.
- 6
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Scoop about 1/4 cup of the mixture per patty, shape into patties, and cook 6 at a time for 3-4 minutes per side.
- 7
Repeat with the remaining oil and mixture, making about 18 patties total.
- 8
Serve in pita with more Toom and fresh mint.
Creator's notes
A cooked, kid-friendly version of the raw kibbeh nayyeh the creator grew up eating. Adding Toom garlic dip to the mixture, not just serving it on the side, takes it to another level.
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