Cooking Instructions
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Step 1
To start the Kibbeh recipe, put the
Bulgur Wheat (1 1/2 cups)
in a large mixing bowl and add
Water (as needed)
to it. Wash the grain well using your hands to mix the water through. You can leave this aside for an hour, but if you don’t have the time, a few minutes will also suffice.
Step 2
Strain the water out, leaving just a small amount so it can continue to absorb. Add the
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Dried Mint (to taste)
,
Ground Cumin (to taste)
, and
Paprika (to taste)
. Then, Grate an
Onion (1)
and add it to the mixture, then blend it together really well.
Step 3
Chop up
Onions (2)
. Then, Put a deep fry pan on high heat and drizzle
Olive Oil (as needed)
. Add combined
Pine Nuts (1/3 cup)
and mix gently while on the stove. Simmer for about 2 minutes.
Step 4
Turn off the stove and remove the nuts from the fry pan, leaving them to the side to rest. Make sure you leave the oil inside the fry pan and put it back on the stove.
Step 5
Add the
Lamb (1.1 lb)
to the pan so it cooks in the nutty-flavored oil and breaks it down using a wooden spoon so it cooks through really well. Add the chopped onion and continue to mix through so all the flavors combine. Add in some Salt and Pepper and continue to mix up everything.
Step 6
Take the burgul that has been left to rest and crush it down using your hands so it is the perfect consistency for the Kibbeh recipe. Then, add the
Ground Lamb (10.5 oz)
to the bowl, squashing it down until there are no burgul grains left in the bowl.
Step 7
Fill a small bowl with water, and take a portion of the burgul/meat mixture and roll it into the shape of a ball. Once you have created the ball, take one into your hand, and using the index finger of the other hand, make a hole in the centre of one side of the ball, and swipe your finger in a small curve while turning the ball around and creating a cone like shape. Keep smoothing out the centre until you have created a thin border which creates a pocket.
Step 8
Heat up olive oil in a small deep pot and shallow fry these, being careful not to add too many to the oil at once. Leave to fry for a couple of minutes, gently turning each one so it cooks well throughout.
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