Mediterranean 40 min

Kibbeh

Name: Kibbeh
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cup fine bulgur wheat; 1 lb lean ground lamb (for the shell); 1/2 medium yellow onion, grated; 1/2 teaspoon allspice; 1/2 teaspoon cinnamon; 1/4 teaspoon black pepper; Salt to taste; 1/2 lb ground lamb (for the filling); 1 medium yellow onion, finely diced; 2 tablespoons pine nuts; 1/2 teaspoon allspice; 2 tablespoons olive oil; Neutral oil for frying

high-proteincomfort-food

Ingredientsfor 2

410

Cal

28g

Protein

22g

Carbs

24g

Fat

11 cup fine bulgur wheat
21 lb lean ground lamb (for the shell)
31/2 medium yellow onion, grated
41/2 teaspoon allspice
51/2 teaspoon cinnamon
61/4 teaspoon black pepper
7Salt to taste
81/2 lb ground lamb (for the filling)
91 medium yellow onion, finely diced
102 tablespoons pine nuts
111/2 teaspoon allspice
122 tablespoons olive oil
13Neutral oil for frying

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Instructions

1
Soak bulgur in cold water for 20 minutes. Drain and squeeze completely dry in a towel. Combine with 1 lb ground lamb, grated onion, spices, and salt. Process in a food processor until a smooth, paste-like dough forms. Refrigerate 15 minutes.
2
Make the filling: heat olive oil in a skillet over medium-high heat. Cook filling lamb with diced onion for 6–8 minutes, breaking up the meat, until browned. Add pine nuts, allspice, and salt. Cook 2 minutes more. Let cool.
3
Wet your hands with cold water. Take a golf ball-sized portion of the shell mixture and form into an oval. Insert your thumb to make a cavity. Gradually enlarge the cavity while rotating the shell, keeping the walls even and thin (about 1/4 inch). Place a teaspoon of filling inside and seal by pinching the end to a point. The football shape is traditional.
4
Heat oil in a heavy pot to 365°F. Fry kibbeh in batches of 4–5 for 5–6 minutes, turning carefully, until deep brown and cooked through. Drain on paper towels. Serve with yogurt and a cucumber-tomato salad.