What You'll Need
- 2 lbs finely ground beef or lamb, lean, divided
- 1/2 lb. bulghur cracked wheat, medium or #2
- 1 teaspoon salt, plus 1/2 teaspoon
- 1 teaspoon pepper, plus 1/2 teaspoon
- 1 teaspoon allspice
- 1/4 teaspoon cumin
- 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
- 1/2 cup toasted pine nuts (optional)
- 2 tablespoons olive oil
- vegetable oil for frying
How to Make It
- In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
- Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.
Prepare Kibbeh Stuffing
- In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.
Assemble Kibbeh and Fry
- Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
- Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.
Tips
Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.
RECIPE BY KENNETH VASQUEZ
image extracted from http://arenie.com/sample-pagee/kibbeh/