Mervat Chahine

Ingredients

For the dough:
600g fine brown bulgur wheat
600ml boiling water
 ½ tsp ground turmeric,
½ tsp white pepper,
¾  tsp salt
1 tsp dried mint
30g chopped fresh dill
240g strong white flour

For the filling
3-4 tbsp sunflower oil
1 medium brown onion, finely chopped
1 leek, chopped
2 bunches (about 300g) of fresh spinach, washed and chopped
50g chopped fresh dill
200g cooked chickpeas
½ tsp salt
½ tsp black pepper
2 tbsp sumac for cooking the kibbeh.

Method


Soak the bulgur in boiling water for about 30 minutes. Combine the spices, salt, and dried mint in a food processor. Add the soaked bulgur and process for a few minutes. Then add the flour, 300ml water, and dill and knead until smooth. Let the dough rest for one hour. It should be firm and ready to use.
Heat 3-4 tablespoons of oil in a large shallow skillet over medium heat for the filling. Add the onion and sauté until golden. Stir in the leek until softened. Then add the spinach and saute for 10-15 minutes until the liquid evaporates. Add the dill, parsley, chickpeas, salt, and pepper and cook for another 2–3 minutes. Remove from heat and let the mixture cool.
To shape the kibbeh, divide the dough into golf ball-sized portions. Prepare a small bowl of water with some oil to dip your hands in—this will help you handle the dough and smooth the kibbeh into shape.
With damp hands, roll a golf ball-sized piece of dough into a ball. Use your finger to create a hole in the centre, gently pressing and rotating to form a thin-walled hollow shell. Place a spoonful of the cooled filling into the hollow centre. Pinch the opening closed, then gently shape the filled kibbeh into an oval with tapered ends resembling a rugby ball. Place the shaped kibbeh in the refrigerator for 30 minutes to firm up before cooking.
To boil them: In a large pot, bring ample water to a boil. Add salt, two tablespoons of sumac, and 1 tbsp of flour to the boiling water. Gently drop a few kibbeh into the pot at a time, being careful not to overcrowd. Boil for 3-4 minutes until they float to the surface. Note that some may crack open; this is normal. Remove immediately and transfer to a serving dish.
To fry them: Heat oil in a deep fryer or heavy-bottomed pot to 170°C (340°F). Fry the kibbeh in batches, ensuring they are fully submerged, for about 3-4 minutes until golden brown. Once done, remove and drain on paper towels. Serve the kibbeh hot or at room temperature.