For the dough
300g of ground wheat for kibbeh
4 cups warm water (1L)
600g ground duckling
1 finely chopped onion
10 chopped mint leaves
1 teaspoon of Syrian pepper (5g)
Black pepper to taste
Salt to taste
For the filling
2 tablespoons of Soya Oil (30ml)
300g ground duckling
1 finely chopped onion
2 chopped garlic cloves
2 diced tomatoes
Salt to taste
For frying
1 bottle of Soya Soya Oil for frying
For the dough
Hydrate the wheat with warm water for 30 minutes.
Drain the wheat well and mix in all the other ingredients until smooth.
Store the dough in the fridge.
For the filling
Refry the ground beef with the oil and set aside.
In the same frying pan, sauté the onion, garlic and tomatoes.
Return the meat, adjust the salt and cool.
Modeling
Portion the kibbeh dough into 40g balls, roll out in the palm of your hand and fill with 10g of filling.
Mold into a kibbeh shape.
Fry in oil preheated to 170°C until golden brown.
Yield: 35 quibes
Preparation time: 40 minutes
