Ingredients

  • 65 grams bulgur wheat 65g=1 cup soaked
  • 225 milliliters boiling water
  • 337 ½ grams ground lamb
  • 1 tablespoons olive oil
  • 1 tablespoons pine nuts
  • 200 grams onion finely chop
  • dash cayenne
  • ½ teaspoon cumin
  • 1 ½ teaspoons lebanese spice
  • ⅝ teaspoon salt
  • 200 milliliters vegetable oil
  • Lebanese Spice
  • 1 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cardamom

Directions

1. Soak Bulgur Wheat in boiling, salted water for 10 minutes. (Want 2c soaked bulgur for 12 servings.) Strain using muslin and allow to drain for a few minutes. Pull muslin tight and squeeze out remaining moisture.
2. In food processor add lamb and bulgur wheat. Process until combined. Sauté pine nuts in olive oil until golden. Remove from pan. Sauté onion until soft. Add all spices and continue cooking until you can smell them. Add to kibbeh and pulse until well combined Add pine nuts and pulse a few times. Chill for 30 minutes.
3. Use largest cookie scoop to make balls. Shape into torpedos.
4. Heat the oil in a large, heavy skillet or use electric skillet. Fry in batches, until deep golden brown. Drain on paper towels.
5. Kibbeh can be refrigerated or frozen and reheated when needed.

Notes
Serving Ideas:Original makes 56 balls, serves 12.


Categories
Lamb, hot, main courseAppetizer
Keywords
Lamb, main courseAppetizer, hot
MacGourmet downloadKibbeh, Easy version. To import, drag image to your MacGourmet recipe box.