Kibe

Pour the boiling hot stock on the bulgur. Let it soak for about 15 minutes and then drain well.

Heat the oil and fry half of the onion. Add 1/3 of the minced meat and all spices and fry the minced meat in a few minutes. Season with salt, leave to cool and put in the refrigerator until later use.

Grind the bulgur with the rest of the minced meat, the rest of the onion, the fresh mint and some salt in a food processor until a firm mixture. Divide this mixture into 12 portions and leave to stiffen in the refrigerator for at least 1 hour.

Form balls of the bulgur dough and push it a little flatter. Place a portion of the mince filling and fold the bulgur dough around it. Make the tips of the balls a little pointy and let the kibe stiffen in the fridge for about 30 minutes.

Heat the oil to 180 ° C and deep fry the kibe in portions of 4 golden brown.