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Ingredients
US|METRIC
4 SERVINGS
- 7 1/2 lb. pork belly (and pork shoulder)
- 1 qt. bulghur
- 2 qt. water
- 3 cups mint
- 6 onions (chopped)
- 2 Tbsp. cumin (ground)
- 2 Tbsp. allspice (ground)
- 2 Tbsp. salt
- 1 Tbsp. pepper
- 2 cups pine nuts
- 2 Tbsp. cinnamon
- lemon wedges (As needed)
- 1 Tbsp. sumac (ground)
- 2 Tbsp. lemon juice
- salt (As needed)
- pepper (As needed)
- 2 Tbsp. oil
- 2 English cucumbers (seeded and sliced thin on bias)
- 2 red onions (sliced)
- 2 tomatoes (diced)
- 1 bunch parsley (chopped)
- 10 bunches romaine (sliced on bias)
- 1 radicchio (sliced on bias)
- 1 endive (sliced on bias)
- pork skin cracklings (As needed)
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Directions
- For the Kibbeh Cook bulgur in salted water, strain and reserve. In a food processor combine bulgur, pork belly and shoulder, and remaining ingredients until desired consistency. Form mixture into 1-oz. patties.
- Deep fry Kibbeh patties at 350ºF for 4-5 minutes.
- For the Sumac Dressing: Mix together all ingredients, season to taste.
- For the Fattoush: Combine ingredients and toss with Sumac Dressing.
- To serve Serve Kibbeh with side of Fattoush and Garnish.
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