Kibbeh

Method14 steps · about 1 hr 50 min

1. 1

   Step 1: Chop the onions (2) and sauté over low heat in the oil (3 tablespoons).

   Uses 2 onions · 3 tablespoons oil

2. 2

   Step 2: Add the meat and cook over high heat for 3 minutes and over medium heat for 15 minutes, uncovered, stirring regularly.

   Uses ½ lb lamb meat (ground twice)

3. 3

   Step 3: Add spices, mix well, remove from heat and let cool.

   Uses ¼ teaspoon ground cardamom · ½ teaspoon ground cumin · ¼ teaspoon ground cinnamon (optional) · Salt · Chili powder

4. 4

   Step 4: Dry roast the pine nuts (1 oz.)

   Uses 1 oz. pine nuts

5. 5

   Step 5: Chop the parsley (1 bunch). Add both to the stuffing.

   Uses 1 bunch parsley · toasted pine nuts · cooked seasoned lamb filling

6. 6

   Step 6: In a bowl, add the bulgur (2 cups) and fine semolina (⅓ cup).

   Uses 2 cups fine bulgur (or burghul) · ⅓ cup fine semolina

7. 7

   Step 7: Pour 1 cup (250 ml) of boiling water (1 cup), stir fast and let stand 10 minutes.

   Soak Bulgur · 10 minUses 1 cup water (boiling, for the crust)

8. 8

   Step 8: With wet hands, add ¼ lb (100 g) of meat, salt (½ teaspoon), pepper, spices and egg white (1).

   Uses ¼ lb lamb meat (ground) · ½ teaspoon salt · Pepper · 1 teaspoon cumin powder · 1 egg white (beaten)

9. 9

   Step 9: Blend everything with the hand-blender to get to a fine and malleable dough.

   Uses bulgur-semolina and raw lamb dough

10. 10

    Step 10: Shaping

11. 11

    Step 11: It is imperative for this step to have everything at hand: the dough, the stuffing, and a large bowl of water to constantly wet your hands. First, shape small balls of dough the size and shape of an egg.

    Uses kibbeh crust dough

12. 12

    Step 12: Using the thumb, dig and flatten the dough in order to get a cone shape. Place the meat inside.

    Uses hollowed dough shells · cooked lamb, parsley and pine-nut filling

13. 13

    Step 13: Close kibbeh by rolling it between the hands to form a stick with slightly pointed ends (torpedo-shaped).

    Uses filled kibbeh shells

14. 14

    Step 14: Finally, deep-fry the kibbehs until they are golden.

    Uses sealed torpedo-shaped kibbeh · Oil (for deep frying)