Kibbi Patties
  • Cooking Time: 15
  • Servings: 8
  • Preparation Time: 30
  • 2 2/3 cup bulgar, plus 1/2 cup when using lamb
  • 1 large onion, grated
  • 2 tablespoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 2 pounds ground lean lamb or beef (ground 1-2 times in a meat grinder to make it extra fine)
  1. Cover bulgar with cold water and let soak for at least 30 minutes. Drain and press the bulgar between the palms of your hands to remove any excess water. Work the onions and spice together with your fingers. Knead the meat and spices thoroughly; add the bulgar and keep kneading. Dip your hands in ice water while kneading in order to soften the kibbi. (The ingredients must be kept cold.) Run the kneaded mixture through a food processor one to three times for a finer consistency. (Instead of just meat.)
  2. Shape the meat mixture like hamburger patties and fry in a skillet or place in a buttered or oiled pan and bake at 400 degrees for 20 minutes. Turn the patties once during baking.
Sitto Lori's notes: Soften bulgar for at least 30 minutes (original recipe said 10) Add 1/4 cup ice cold water to mixture Chop/grate onion in food processor Get leanest meat possible