Kibi in broth

Place the Bulgur wheat in a bowl and cover with hot water. Let it soak for 20-30 minutes until softened, then drain very well, pressing out excess water.

While the bulgur soaks, prepare the chiles for the broth. Remove stems and seeds from the Guajillo chiles and Ancho chiles. Lightly toast the chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water, letting them rehydrate for 15-20 minutes.

For the kibi mixture, combine the soaked and drained Bulgur wheat, Ground beef, 50g White onion, Mint leaves, Allspice, Cumin, 5g Salt, and 1g Black pepper in a large bowl. Mix thoroughly with your hands until well combined and slightly sticky.