Prepare the perfect kibbeh for the whole family to enjoy. Crispy on the outside and soft on the inside.
For the shell
Soak burghul in cold water for 30 minutes.
Drain, squeeze and remove excess moisture.
Add 900 gms lamb, coarsely chopped onions, burghul and 1 tsp each of salt & pepper in the bowl of food processor, run the processor till you get a sauce like consistency, add 1-2 cubes of ice while processing. Cover and keep aside.
For the stuffing
Heat oil in a pan, add the finely chopped onions, balance meat, salt, all spice powder, pepper and cumin powder, sauté till the meat is brown, keep aside and let it cool.
Place the Kubbeh attachment onto your meat grinder.
Follow the directions to make cylindrical shape outer cover.
Stuff the filling and pinch at the top and bottom to seal or make your own desired shape.
Deep fry at 350 degrees till brown.