IT TAKES TWO TO KIBBEH
Carmela Levi / Member of the CC Senior Citizen Club
CARMELA LEVI - KIBBEH WITH RED BEET
2 medium-sized onions
a small batch of parsley
grated tomatoes (½ a cup)
tomato paste (½ a spoon)
2 large beet roots peeled and chopped into cubes
Filling: Chopped onion, parsley batch, mincemeat, and it's even tastier with some ground turkey meat. Knead manually and thoroughly.
Kibbeh: Prepare the bulgur several hours in advance, softer than usual (boiled water, a pinch of salt, a little margarine). Place the bulgur well, add half a cup of semolina and place it again.
Soup: Fry a chopped medium-sized onion in a wide pot. When it becomes a little brown, add chicken parts, and continue frying for some ten minutes. Add half a cup of grated tomatoes and half a spoon of tomato paste. Add a little bit of water. Add all the spices. Cover and cook until the soup thickens a bit. After several minutes add the two chopped beet roots. Cook some more and simultaneously prepare the kibbehs by making large balls out of the bulgur mixture, creating a tall bowl out of the ball with your thumb, fill in and close tightly. Place in the soup and continue cooking for about 15 minutes.