Soak the bulgur while you prepare the filling.

Fry the beef in a pan, and add spices as well as onions and fry together.

Regarding seasoning, I often eyeball it, as I find it varies greatly how spiced one wants it.

Personally, I always add more sumac because it tastes really good.

Then drain the water from the bulgur, and mix the "dry" bulgur thoroughly with the beef to form a slightly mashed mass.

Next, your Kebbeh needs to be formed.

I take a small handful of the dough and then wet my fingers with water.

Start pressing a hollow into the dough with your thumb until you have the shape of your kibbeh, with a hole inside and open at the top.

Then fill it with the meat mixture and close it up.

I always press at the ends, so they are more pointed.

Then fry them in the oil for a few minutes, and they are ready.

I love Kebbeh with sumac, so I usually sprinkle a bit over the top before eating.

Enjoy your meal? ♥️