Lebanese Kibbeh
Football-shaped croquettes of bulgur and lamb encasing a spiced lamb-pine nut filling. A Lebanese celebration centerpiece.
Ingredients
- Shell: 1.5 cups fine bulgur (soaked 30 min, squeezed dry), 1 lb ground lamb, 1 small onion (grated), 1 tsp allspice, salt
- Filling: 1/2 lb ground lamb, 1 onion (diced), 1/4 cup pine nuts (toasted), 1 tsp cinnamon, 1 tsp allspice, salt
- Vegetable oil for frying
Instructions
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1
Filling: Sauté onion until soft. Add lamb, brown. Add cinnamon, allspice, and salt. Stir in pine nuts. Cool.
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2
Shell: Combine bulgur, lamb, onion, allspice, and salt. Process in batches in a food processor until smooth and paste-like.
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3
Wet your hands. Take a small ball of shell mixture. Hollow with your finger to make a thin pocket. Fill with filling. Close and shape into a football with pointed ends.
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4
Heat oil to 350°F. Fry kibbeh in batches for 4-5 minutes until deep golden brown.
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5
Serve hot with yogurt sauce and lemon wedges.
