This recipe is a little different because it has burghul, yet it is not kibbeh (with all its hard work). In Egypt, adding burghul to meatballs is not very common, but they add an amazingly subtle flavor, nice texture and added nutritional value. Dealing with burghul is so much easier than you think and this recipe requires nothing more than soaking the burghul in water and squeezing the water out with your hands. It's sure to become an easy "go to" recipe to be paired with just about anything!
Some tips on this recipe from Kitchen Keys are:
-If you are not using LEAN meat, don’t add the 2 tbsp of butter/olive oil/ghee.
-The cooking time might increase depending on the size of the meatballs.
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