Kibbeh
A delicious traditional Middle Eastern dish, made with bulgur wheat, ground meat and spices, forming stuffed patties that are cooked until crispy on the outside and juicy on the inside. Kibbeh is served as an appetizer or main course and combines perfectly with fresh sauces such as mint yogurt.
Instructions
Place the bulgur wheat in a bowl, cover with cold water and let it stand 15-30 minutes. Drain well, squeezing to remove excess water.
While the bulgur soaks, heat oil in a pan. Cook 1/3 of the chopped onion until soft. Add 1/4 lb ground meat and cook until wel browned. Season with salt, pepper, 1/2 teaspoon ground cumin and 1 teaspoon oregano.
Combine in a large bowl the rest of the ground meat, soaked bulgur, rest of the chopped onion, herbs and spices. Season with salt and ground pepper.
Take 1/4 cup of the mixture and shape into a ball. Hollow the middle using the thumb. Place 1 teaspoon of filling into the cavity. Shape balls into ovals.
Heat oil in a pan. Fry kibbeh in batches, without crowding the pan, until golden brown and cooked through, 5-6 minutes. Drain in absorbent paper.
Serve kibbeh warm.
Notes
To prevent the kibbeh from disintegrating when frying, you need to knead the bulgur and meat mixture well until it is sticky.
To prevent the dough from sticking when shaping the kibbeh, your hands must be moist.
Kibbeh can be prepared ahead of time and refrigerated or frozen before frying.
Variations
Cook in a 400ºF oven for 25-30 minutes.
Add other spices like allspice or coriander.
Make vegetarian kibbeh sustituting groudn meat with cooked lentils.
Vary the filling. Why not try cheese and herbs.
Source
Food in Asia