Pluto, my dear, who does not impose her opinion on anyone... the girl who is convinced by 1% and trusts in USDC, believes in science, and disbelieves in feelings and superstitions...
Who told you to follow her?? Who imposed her words on you??
How to make Aleppo pistachio (Kibbeh) in your own way:
1. Soak fine bulgur (about two cups), then grind it with meat (about half a kilo), an onion, a pinch of spice, salt, pepper, and cinnamon, until it becomes a soft and cohesive dough.
2. Prepare the filling: Coarsely chopped pistachios, a little sugar, and melted clarified butter. If you like a distinctive flavor, add a drop of mastic or a pinch of cinnamon.
3. Form small discs from the kibbeh dough, hollow them out with your finger, fill them with pistachios, seal them carefully, and shape them into oval or round forms.
4. Fry them in plenty of hot oil until they achieve a lovely golden color, and serve them hot with yogurt, or they can be eaten on their own.
1. Soak fine bulgur (about two cups), then grind it with meat (about half a kilo), an onion, a pinch of spice, salt, pepper, and cinnamon, until it becomes a soft and cohesive dough.
2. Prepare the filling: Coarsely chopped pistachios, a little sugar, and melted clarified butter. If you like a distinctive flavor, add a drop of mastic or a pinch of cinnamon.
3. Form small discs from the kibbeh dough, hollow them out with your finger, fill them with pistachios, seal them carefully, and shape them into oval or round forms.
4. Fry them in plenty of hot oil until they achieve a lovely golden color, and serve them hot with yogurt, or they can be eaten on their own.
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