Fried Kibbeh
Prepare the perfect kibbeh for the whole family to enjoy. Crispy on the outside and soft on the inside.
2 hours 15 minutesDifficulty:HardIngredients
- 900 gmsboneless lamb (minced through the fine cutting plate of meat grinder).
- 200 gmsburghul (cracked wheat)
- 1.5 tspsalt
- 1.5 tsppepper
- 1 tspall spice powder
- 1 tspcumin powder
- 1 mediumonion finely chopped
- 1 mediumonion coarsely chopped
- 0.5 cuproasted pine nuts (optional)
- 2 tbspolive oil
- oil for frying
For the shell
Steps
STEP 1
Soak burghul in cold water for 30 minutes.
STEP 2
Drain, squeeze and remove excess moisture.
STEP 3
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.
Assembly
Steps
STEP 1
Place the Kubbeh attachment onto your meat grinder.
STEP 2
Follow the directions to make cylindrical shape outer cover.
STEP 3
Stuff the filling and pinch at the top and bottom to seal or make your own desired shape.
STEP 4
Deep fry at 350 degrees till brown.
