LOCATION: Recipes >> Middle Eastern >> Kibbee 09
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
1/3 cup pine nuts (2 ounces)
1 1/2 cups chopped onions
1/2 pound lean ground lamb
1 teaspoon allspice
1/2 teaspoon cinnamon
pinch of cumin
salt and freshly ground pepper
2 teaspoons pomegranate molasses
1/2 to 1 teaspoon ground sumac
1 pound yellow onions (about 4 medium), coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
pinch of cayenne pepper
1 pound very lean ground lamb
1 cup fine bulgur (No. 1 grade)
Vegetable oil, for frying
In a medium skillet, melt the butter in the olive oil over moderate
heat. Add the pine nuts and cook, stirring constantly, until golden.
Transfer the nuts to a plate.
Add the onions to the skillet and cook, stirring, until softened
but not browned. Add the lamb and cook, stirring to break it up,
until no trace of pink remains. Remove from the heat and stir in
the toasted pine nuts and the allspice, cinnamon, cumin, salt and
pepper. Stir in 1 teaspoon of the pomegranate molasses and 1/2
teaspoon of the sumac. Taste and add the remaining pomegranate
molasses and sumac if desired.
In a food processor, pulse the onions until finely chopped; add
the salt, pepper, allspice, cinnamon, cumin and cayenne and process
until minced. Distribute the meat over the onions and pulse to mix.
Transfer to a large bowl.
Put the bulgur in a large bowl and stir in enough water to cover.
When the wheat dust and chaff rise to the surface, pour off the
water. Rinse the bulgur 3 or 4 more times, until the water is clear.
Cover the bulgur with fresh water and let it soak for 20 minutes.
Drain the bulgur, squeeze it dry and add it to the lamb. Using wet
hands, knead the kibbe as you would bread dough, wetting your hands
frequently to prevent sticking. The texture of the kibbe should
resemble light biscuit dough. Refrigerate until well chilled.
Moisten your hands and roll about 1/2 cup of the kibbe into a
football shape. Using your index finger, poke a hole in 1 end of
the football and gently work your finger into the kibbe until you
have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls.
Cradling the kibbe in one hand so that the walls don't collapse,
spoon about 1 tablespoon of the filling into the cavity. Pinch the
end to seal, patting the kibbe into a 3-by-1 1/2-inch torpedo. Set
the kibbe on a baking sheet lined with plastic. Repeat with the
remaining kibbe and filling.
In a medium saucepan, heat 2 inches of oil to 350 F. Fry the kibbe,
5 at a time, until browned, about 3 minutes. Drain on a rack lined
with paper towels. Serve with Eggplant-Yogurt Sauce.
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