Fried Kibbee Recipe

  • 2 pounds extra lean ground beef
  • 2 cups No. 1 grade cracked (bulgur) wheat
  • 1 onion, finely chopped (large)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
Wash the wheat until the water runs clear. Soak the wheat in cold water until it swells (about 3 hours but overnight works well). Thoroughly mix all the ingredients. In the palm of your hand form the mixture into football shapes slightly larger than an extra large egg. Deep fry or pan fry turning to cook both sides evenly. A slotted metal spoon works well for this. The outside should be brown and slightly crispy, and the inside should be cooked through the center. Place on paper towels to drain off the excess oil. Serve as an appetizer with a good yogurt cucumber or ranch dip. This is a "not so traditional" Midwestern family version of a traditional Middle Eastern dish. Traditional recipes incorporate lamb, pine nuts, and spices. It's great for potlucks or served with cold beer at your Super Bowl party.
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