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Brown
pine nuts in butter on medium heat until light brown.
Set aside. Saute meat until
 brown. Add onions, salt, and
spices and stir until mixture is tender. Remove from
fire. Add sauteed pine nuts. Stuffing is now ready to
use with the following Kibbeh recipe.
Cut raw
kibbeh into walnut sized balls. Make a hole inside ball
by pression one finger in Kibbeh balls. Stuff each with
2 teaspoons stuffing and gently smooth over the open end
to close it. Form the balls into an egg shape. Fry in
hot deep oil for 5 to 10 minutes or until golden brown
on all sides.
Makes
aprox 20 kibbeh.
For the
kibbeh:
-
2 cups burghul.
-
500g minced lamb.
-
1 medium onion finely chopped.
- 1 tsp mixed spices.
- 1 tsp mixed herbs.
- 1 tsp cumin powder.
- A pinch of chilli.
- 1/2 glass water.
For the
filling:
- 200g minced lamb.
- 1 tbs olive oil.
-
1 medium onion finely chopped.
- 1
tbs pine nuts.
- 1 tsp mixed spices.
- Salt & pepper.
To make the kibbeh:
Place burghul in bowl, cover with cold
water and stand for 15 mins. Drain burghul and squeeze
in hands to soften. Place the lamb in food processor and
mince to fine paste. Add the remainder of the
ingredients (adding water a little at a time) to the
blender and mix. Remove and keep aside.
To prepare the filling:
Heat oil in pan, add onions and cook till soft. Add
nuts, cook until lightly browned. Add lamb and spices,
cook, stirring until lamb is browned.
Shape
1/4 cups of kibbeh into balls using damp hands. Hollow
out the centres
using
thumb, and place a rounded teaspoon (or more) of filling
inside. Shape kibbeh into ovals. Now deep-fry the kibbeh
in hot oil (in batches) until browned all over and
cooked through. Drain on absorbent paper. Serve with
mezze.
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