Kibbeh

Instructions

1. 1

   Rinse bulgur wheat in cold water, drain well, and place in a bowl. Cover with cold water by 1 inch and soak for 20 minutes. Drain thoroughly and squeeze out excess moisture using a clean kitchen towel.

2. 2

   For the shell, combine soaked bulgur, 1/2 lb raw ground lamb, quartered onion, 1 tsp salt, 1/2 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp black pepper in a food processor. Process until a smooth, paste-like dough forms, about 2 minutes. Add ice water as needed to achieve a pliable consistency. Refrigerate for 30 minutes.

3. 3

   For the filling, heat 2 tbsp oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add remaining 1/2 lb ground lamb, breaking it up, and cook until browned, about 6 minutes. Stir in pine nuts, remaining 1/2 tsp salt, 1/2 tsp allspice, 1/4 tsp cinnamon, cumin, cayenne, and remaining black pepper. Cook 2 minutes more. Let cool completely.

4. 4

   With wet hands, take a golf ball-sized portion of the shell mixture. Form into an oval and use your finger to create a hollow pocket. Fill with 1 tablespoon of the lamb filling, then pinch and seal the opening, shaping into a torpedo or football shape with pointed ends. Smooth any cracks with wet fingers.

5. 5

   Heat 3 inches of vegetable oil in a deep pot to 350°F. Fry kibbeh in batches of 4–5, turning occasionally, until deep golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels.

6. 6

   Serve hot with tahini sauce, garlic sauce, or plain yogurt on the side.