kibbeh
Next Dish: Pašticada
Kibbeh is a traditional Middle Eastern dish made of finely ground meat, usually lamb or beef, mixed with bulgur wheat and spices. The mixture is often shaped into balls or patties and can be baked, fried or cooked in broth. Variations of the dish exist throughout the Middle East, with some versions incorporating other ingredients such as onions, pine nuts, or sweet spices. It is considered a national dish in many Middle Eastern countries, including Lebanon and Syria.
Recipe
Ingredients:
1 cup fine bulgur
2 cups finely minced lean beef or lamb
1 medium onion, finely chopped
Salt to taste
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons olive oil
1/2 cup pine nuts
1/2 cup finely chopped flat-leaf parsley
Vegetable oil for frying
Instructions:
Rinse the bulgur in a sieve under cold running water, then put in a bowl and cover with cold water. Let soak for 20 minutes, then drain well and set aside.
In a large bowl, combine the minced meat, onion, salt, pepper, allspice, cinnamon, and cayenne. Mix well with your hands.
Add the soaked and drained bulgur to the meat mixture and knead together until well mixed. Cover and refrigerate for 1 hour.
In a skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring, until golden, about 3 minutes. Drain on paper towels and set aside.
Take a portion of the meat and bulgur mixture and shape it into a small oval. Make a hole in the center with your finger and fill it with a spoonful of the pine nuts and parsley. Close the hole and shape the kibbeh into a football shape. Repeat with the remaining mixture.
In a deep fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C). Add the kibbeh in batches and fry until browned and crispy, about 5 minutes. Drain on paper towels.
Serve the kibbeh hot or at room temperature.