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Kibbeh (Stuffed Cracked Wheat Shells)

250 g (8 oz) bulgur (cracked wheat)
500 g (1 lb) minced beef or lamb
1 onion, coarsely chopped
salt and pepper

1 onion, finely chopped
2 Tbs. sunflower oil
2 Tbs. pine-nuts
500 g (1 lb) minced beef or lamb
salt and pepper

Sunflower oil for deep-frying

To make the shells, soak the cracked wheat for about 20 minutes in
water, then drain. Blend the meat, onion, salt and pepper in a food
processor. Then process again, in batches, with the cracked wheat
and continue until the mixture is soft enough to work like a dough.
Knead well by hand

For the stuffing, fry the onion in oil till soft, then add the
pine-nuts and fry until golden. Add the meat, salt and pepper and
stir until the meat changes colour.

Wet your hands. Take a small egg-sized portion of the shell mixture
and roll into a ball. Make a hole in the centre with your finger
and shape into a thin-walled pot with a pointed bottom by turning
and pressing it in your palm. Place some stuffing into the hole
and pinch the top of the pot together to seal it. Shape the top
into a point. Repeat with the rest of the mixtures, wetting your
hands frequently.

Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown
and drain on kitchen paper. Serve hot.

Makes 20


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