I made Kibbeh for the first time, and although it turned out great - I noticed only the outer perimeter (maybe <1mm-ish) was crunchy. I've had authentic Kibbeh (croquettes) that have a notable crunchy outer layer vs. a 'crispy' one.
I fried at 350f until they were deep brown. The outer shell was properly cooked, but... if I left it in longer I'm sure it would just overbrown them, and lower temp would make them greasy... The meat/bulgar wheat ratio was about 2:1 (1/2lb meat, 1/4lb bulgar wheat). I read there are different types of bulgar wheat... so.. not sure if that's a part of the 'crunchyness' factor?
How could I get the crunchy part of more substance/>1mm/etc?
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