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Name: Kibbeh
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Levant (Lebanon and Syria)
Ingredients: 250 g fine bulgur wheat; 500 g lean ground lamb; 2 onion; 40 g pine nuts; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 120 ml ice-cold water; 1 tbsp olive oil; 500 ml vegetable oil for frying

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Levant (Lebanon and Syria)1 h 20 minServes 6cocinado antes

Kibbeh

كبة · Kibbeh

Ingredientes11

fine bulgur wheat250 g
lean ground lamb500 g
onion2
pine nuts40 g
ground allspice1 tsp
ground cinnamon1/2 tsp
salt1 tsp
black pepper1/2 tsp
ice-cold water120 ml
olive oil1 tbsp
vegetable oil for frying500 ml

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Preparación

Rinse the bulgur, soak it in cold water for 15 minutes, then drain and squeeze out excess water.
Finely grate one onion. Mix half the lamb with the bulgur, grated onion, half the spices, and salt, adding ice water a little at a time until a smooth, paste-like dough forms. Chill.
Finely chop the remaining onion and sauté it in olive oil until soft. Add the rest of the lamb and spices and cook until the meat browns and the moisture evaporates. Stir in the pine nuts and cool.
With wet hands, shape a walnut-sized piece of dough into a hollow oval shell, fill it with the meat mixture, and seal the opening.
Heat the frying oil until hot but not smoking. Fry the kibbeh in batches until deep golden and crisp, about 4 to 5 minutes.
Drain on paper towels and serve hot.