Quibe (Kibbeh – Fried Meat Balls)

8 oz ground beef

8 oz bulgur wheat

375 ml hot water

2 beef flavor bouillon cubes

1 large onion, chopped

6 garlic cloves, minced

1/2 cup (12 oz) fresh mint, minced

salt to taste

1/4 teaspoon of  Syrian pepper (or the substitute bellow)

6 oz mozzarella cheese, cubed

First, we need to prepare the bulgur which is a cereal made from the parboiled groats of several different wheat species. It is common in Brazilian, Mediterranean and Middle East cuisine, but here I only found it online, or in Indian food and spices stores .

It have to be softened before mixed with the meat. So we do that mixing the water with the beef bouillon cubes and bring it to a boil. When it boils turn off the heat and add bulgur. Cover and let stand out of the heat 1 hour.

After an hour, the bulgur should be soft enough. Mix the ground beef, bulgur, onion, garlic, fresh mint, Syrian pepper (or substitute), and salt to taste. Knead very, very well, about 10 minutes, or until a heavy dough forms. Make the meatballs, always with your hands watering in water, so it don’t stick. Open little portions of dough between your hands, and fill each one with a mozzarella cheese cube.

Arrange them in a plate, cover with plastic, and refrigerate for 30 minutes.

Fry them in hot canola oil (if the oil is not hot enough the quibes will open and make a big mess, so make sure the temperature of your oil is around 350 – 375 F. Don’t let it smoke. Canola oil smoke point is 400 F.). And fry no more than 3 quibes at time.

If you don’t have Syrian pepper, you can use this mixture:

2 Tablespoons black pepper
1 Tablespoon powdered cinnamon
1/2 Tablespoon powdered cloves
1 teaspoon nutmeg
1 Tablespoon allspice

Mix all together and keep in airtight little jar.

It is very good with salads and hummus.