– 1 cup bulgur, (see notes) – 1 pound minced beef, [0.4 kg] – 1 bell pepper, very finely diced – 2 basil leaves, or 2 sprigs parsley chopped – 1 small red onion, very finely diced – 3 teaspoon salt, (or more, to taste) – ½ cup tomato sauce – ¼ cup raisins – 2 cups oil for frying – ¼ teaspoon pepper (freshly-cracked, or ground)
– Add the remaining raw meat to the bulgur. – With your hands mix the bulgur and raw meat, kneading it until it is mixed uniformly. This is a crucial step, the better mixed this is, the better chances of kipes not breaking apart in the hot oil. – If you want, you can also pulse for a couple of minutes in the food processor for a more compact texture.