I’m transferring traditional kibbe into a Christmas centerpiece with pomegranate seeds and spices.

(A modern Eastern Mediterranean twist that stays true to the roots)

Filling Ingredients

• 1 cup walnuts, finely chopped
• 1 medium onion, finely diced
• 2 tbsp olive oil 
• 2–3 tbsp pomegranate molasses (add more for extra gloss + tang)
• 1 tsp Aleppo pepper
• ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp cumin
• Salt + black pepper
• ¼ cup fresh pomegranate seeds (for mixing + extra for garnish

Shell Ingredients

• 1 lb ground beef (lean)
• 2 cups fine brown bulgur (No. 1)
• Salt, pepper, pinch of paprika

Filling Method

1. Sauté onions in olive oil until golden and sweet.
2. Add walnuts and toast lightly—this gives incredible aroma.
3. Season with Aleppo, cinnamon, allspice, cumin, salt, pepper.
4. Stir in pomegranate molasses.
5. Let it bubble and become glossy – not too dry, not too wet.
6. Remove from heat and mix in pomegranate seeds.
7. Cool completely before filling.

Shell Method

1. Mix bulgur with just enough warm water to soften (about 10 minutes).
2. Add beef and spices.
3. Knead until the mixture becomes paste-like and smooth.
4. Use ice water on your hands to prevent sticking.

Assembly and pan sear.

1. Take a golf-ball-size piece of shell and hollow it with your thumb.
2. Fill with 1–2 tablespoons of the glossy pomegranate–walnut filling.
3. Pinch gently to close.
4. Shape into oval kufte.
5. Pan-sear. 

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 Pan-sear