- Cooking Time: 20
- Servings: 6
- Preparation Time: 40
- 1 lb ground lamb
- 1 1/4 cups bulgar wheat (I use #1 grind)
- 1 medium onion; coarsely chopped
- 1 tsp salt
- 1 tsp Pepper
- 1 large onion finely chopped
- 1/2 cup pistachios
- 1 lb ground lamb or goat
- 1/2 tsp salt
- 3/4 tsp pepper*
- 1 tsp ground Allspice*
- 1/4 tsp ground Cumin*
- 1/4 tsp Smoked Paprika*
- 1/8 tsp Cinnamon*
- 2 tablespoons olive oil
- * or use Ras al Hanout
- Peanut oil for frying
Soak Bulgur for 30 minutes in bowl of cold water.
Start with the filling once the bulgur is soaking.
In a pan, sauté finely chopped onion in olive oil.
When the onion becomes soft, add pistachios.
Add ground lamb or goat and break with wooden spoon or a fork to ensure the meat is fine in texture.
Add allspice, salt, pepper, smoked paprika and cumin (or Ras al Hanout)
When lamb is brown remove from heat and set aside for 15 minutes to cool.
The Bulghur should be done soaking, so drain it though cheese cloth, squeezing to remove as much moisture as possible.
Place Ground Lamb, Coarse onion, Salt, Pepper and Bulgur in the bowl of a food processor, mix until a homogeneous mass of dough is created. (This can sometimes take a while)
When the dough has “come together”, begin heating your deep fryer to 350 degrees.
Then begin assembling the Kibbeh by taking an large egg-sized amount of dough mix and form a ball. (Moisten your hands if the "dough" sticks, just like when making Matzo Balls)
Make a well in the center and add 2 TB of the filling.
Pinch closed and shape into an egg or a football. (Although you can make them into balls as well, but the oblong shape is more traditional, I think)
When you are finished stuffing the Kibbeh
Submerge in 350 degree oil for about 4-5 minutes or until dark golden brow then drain on a paper towel.