Kibbeh Shell
1.50 Cold water
2 Bulgur wheat
1 lb Ground American lamb
1.50 tbsp Lebanese 7 spice ( toasted allspice, black pepper, cinnamon, cloves, cumin, coriander, & nutmeg - all finely ground)
15 Fresh basil leaves
15 Fresh mint leaves
2 tsp Sea salt
Kibbeh Filling
2 tbsp Olive Oil
2 Peeled & small diced yellow onions
1 lb Ground lamb
2 tbsp Chopped fresh basil
2 tbsp Chopped fresh mint
Salt to taste
0.25 cup Toasted pine nuts
Neutral-flavored oil for frying
1Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.
2Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
3Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.
4Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.
5Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.
6Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.
7Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.
8Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.
9Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.
10Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.
11Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.
12Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout. USDA recommends ground lamb reach an internal temp of 160F.
13Drain on a rack lined cookie sheet tray.
14Garnish with parsley and serve with optional garlic yogurt sauce.
Ingredients
Kibbeh Shell
1.50 Cold water
2 Bulgur wheat
1 lb Ground American lamb
1.50 tbsp Lebanese 7 spice ( toasted allspice, black pepper, cinnamon, cloves, cumin, coriander, & nutmeg - all finely ground)
15 Fresh basil leaves
15 Fresh mint leaves
2 tsp Sea salt
Kibbeh Filling
2 tbsp Olive Oil
2 Peeled & small diced yellow onions
1 lb Ground lamb
2 tbsp Chopped fresh basil
2 tbsp Chopped fresh mint
Salt to taste
0.25 cup Toasted pine nuts
Neutral-flavored oil for frying
Directions
1Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.
2Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.
3Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.
4Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.
5Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.
6Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.
7Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.
8Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.
9Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.
10Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.
11Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.
12Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout. USDA recommends ground lamb reach an internal temp of 160F.
13Drain on a rack lined cookie sheet tray.
14Garnish with parsley and serve with optional garlic yogurt sauce.
