Ingredients

  • 457 ⅛ grams ground lamb
  • 200 grams onion chopped
  • 94 ¼ grams bulgur wheat soaked = 3 cups
  • dash cayenne
  • 1 teaspoons cumin
  • Filling
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 200 grams onion finely chopped
  • 228 ⅝ grams ground lamb
  • 1 tablespoon lebanese spice
  • 1 ⅛ teaspoons salt
  • 400 milliliters vegetable oil
  • Lebanese Spice
  • 1 ⅓ tablespoons cinnamon
  • 1 teaspoons ground cloves
  • 1 teaspoons chili powder
  • 1 teaspoons ground cardamom
  • Sauce
  • 194 ¼ grams yogurt
  • 1 ¾ teaspoons tahini
  • ⅝ dash lebanese spice
  • 1 ⅛ dashes salt

Directions

1. Soak Bulgar Wheat for 10 minutes. Stain using muslin and allow to drain for a few minutes. Pull muslin tight and squeeze out remaining moisture.
2. In food processor add lamb, onion bulgar wheat cayenne and cumin. Process until smooth paste. (For quickie kibbeh, combine first 5 ingredients with filling ingredients in food processor and process until smooth paste.) Chill for 30 minutes.
3. Filling: Sauté pin nuts in oil until lightly browned. Remove nuts. Add onion and sauté until soft and just coloring. Add spices, remove from heat. Add all filling ingredients to other lamb mixture.
4. Use largest cookie scoop to make balls. Shape into torpedos.
5. Heat the oil for frying in a large heavy saucepan. Fry in batches, until deep golden brown. Drain on paper towels.
6. 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
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