@mimosas_and_samosas: 📣OJEN MAMA IS BACK! This was a huge surprise for me! I did NOT expect her to join me in this video. I’m so happy I could cry! Chi kufteh is one of her favorite dishes, and I think it came out extra delicious because she was here with me🩷 INGREDIENTS- 1 lb chi kufteh meat (Finely ground beef or lamb) 1/3 cup number 1 Bulghur. You can add more bulghur if you prefer. 1/3 cup water 1 1/2 tsp kosher salt. Use less salt if using table or sea salt. 1 1/2 tsp Aleppo pepper 1 Heaping Tbsp mild or hot pepper paste 1-2 Tbsp olive oil Plus more for when plating. Bowl of ice water Chopped green onions & parsley for garnish. DIRECTIONS- In a sini or platter, add the bulghur, salt, Aleppo, pepper paste, and water. Combine well and set aside for 15-20 minutes. TIP-Freeze your meat for 10-15 minutes so it separates easily from the bag. Add beef to the bulghur mixture. Add a little olive oil. Start combining. Dip hand in ice water if meat feels sticky. If the meat mixture feels very soft, you can refrigerate it for 30 minutes to an hour and it will firm up. Dip fingers in olive oil and pick apart a small piece and gently squeeze in your palm. Place on serving platter. I like adding the garnish on the bottom and top of the chi kufteh. Alternatively, you can spread the chi kufteh evenly onto a serving platter and garnish with the greens. Refrigerate for at least an hour before serving. This will allow the meat to firm up. Additional toppings include-Sliced hot peppers, toasted pine nuts, or seasoned ground beef. Thanks for watching and be sure to like, save, and share this recipe with your friends! Pepper paste by @nerseshalabisweetandspices Chi kufteh meat from @legacyboucherie #mimosasandsamosas #kibbehnayeh #middleeasternfood #mezze #foodtiktok

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Monday 19 October 2026 22:04:58 GMT