MEAT KIBBEH - LEBANESE RECIPE
Serves 6 to 8:
- 2 lbs processed kibbeh meat, mutton or beef
- 4 cups fine cracked wheat (bulghur)
- 1 cup semolina (smeed)
- 1 onion, grated
- 1 tablespoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon pepper paste
- Cold water, to knead the kibbeh
- Oil, to fry the kibbeh
Filling
· 1 lb. medium ground meat
· 5-6 onions, finely chopped
· 3-4 tablespoon shortening, or butter
· 1 teaspoon all-spice
· 1 teaspoon salt
· ½ teaspoon cinnamon
· ¼ cloves
· ½ teaspoon paprika
· ½ black pepper
· ½ cup pine nuts or walnuts, chopped
Wash the cracked wheat and drain. Add the semolina, salt, pepper paste, onion and processed meat and knead into kibbeh dough, which is sticky yet workable. Dip the hands in water to facilitate the kneading process and add some water, if necessary. To prepare the filling, melt the butter and fry the onions until pale. Add the ground meat and salt and cook until the meat changes color and the water has evaporated. Stir in the spices and nuts, mix and leave aside to cool. Divide the kibbeh dough into small walnuts-size lumps. Take each lump and make a hole in the middle. Dip finger in water and enlarge the hole with the finger and fill with the ground meat stuffing. Bring together the sides and shape into long, shape-edged kibbehs. Arrange in a tray next to each other. Repeat the same procedure with all the kibbeh dough. Heat the oil in a deep frying pan and fry the kibbehs, few at a time, until golden and crispy. Serve with wedges of lemon.