Kibbeh Fried

Brown pine nuts in butter on medium heat until light brown. Set aside. Sauté meat until brown. Add onions, salt, and spices and stir until mixture is tender. Remove from fire. Add sautéed pine nuts. Stuffing is now ready to use with the following Kibbeh recipe.

Cut raw kibbeh into walnut sized balls. Make a hole inside ball by pression one finger in Kibbeh balls. Stuff each with 2 teaspoons stuffing and gently smooth over the open end to close it. Form the balls into an egg shape. Fry in hot deep oil for 5 to 10 minutes or until golden brown on all sides.

Ingredients for the Kibbeh

2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:

200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper

To make the kibbeh: Place burghul in bowl, cover with cold water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.

To prepare the filling: Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.

Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centres using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kibbeh into ovals.

Deep-fry the kibbeh in hot oil until browned and cooked thoroughly. Drain on absorbent paper.