Fried kibbeh is one of the most popular foods in Syria and Syrians prefer it. It is a mixture of soft bulgur and fat-free meat mixed to become similar to dough.

Then it is formed in balls shapes filling with meat and onions and then fried with oil.

Also, there is a lentil soup that must be on the same table.

Lentil soup

Fried kibbeh has a very special preparation method .The meat that is used in the preparation of kebbeh dough should be completely free of grease. It is not chopped in meat chopping machine but is crushed in a bowl made of stone which has a hand of copper or wood used to crush the meat. when preparing kibbeh, women gather because it needs time and effort.

In the past, women used to spend their day working and preparing Kibbeh. Over time, this habit is no longer widespread. However, some families still use the traditional method. Now most women have electrical appliances that save time and effort. However, it still needs women gathering(mother,daughters,aunts) and spending the whole day to accomplish it . So the family and relatives meet on one table. It is often prepared and presented at events or banquets.
INGREDIENTS

FILLING:

1 medium onion, finely chopped
1/2 lb ground meat
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Salt and pepper to taste
1/3 cup pine nuts, toasted

DOUGH:
1 1/2 cups fine bulgur wheat
2 cups water
1 large onion, quartered
1/2 cup mint leaves
1 1/2 lbs ground meat
2 teaspoons cumin
1/2 teaspoon all spice
Salt and pepper to taste
Vegetable oil for frying

In a large skillet, over medium high heat, sauté onions until soft, about 5 min. Add the meat and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. Remove from heat and stir in the pine nuts.

DOUGH:
In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water .Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost pureed . Add the spices and the ground meat, in batches if necessary, and process again to a smooth paste .To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval (1/3 inch thick walls). Fill the hole with 1 tablespoon of the filling (or more if you have room!) and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary .In a large saucepan, heat enough oil over medium heat to cover the kibbeh until a deep fry thermometer reads 360F degrees. Working in batches, fry the kibbeh until browned, 4 to 5 minutes. Remove with a slotted spoon and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease .Serve hot or at room temperature!

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