Kibbeh

By KatrinaB

Ingredients

• 8 ounces bulgur wheat
• 2 pounds ground beef
• 1 large onion
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon allspice
• 1/2 teaspoon cumin
• 1/2 cup toasted walnuts
• 3/4 cup vegetable oil for frying

Preparation

Step 1

In a medium sized bowl cover the bulgur wheat with cold water and let stand for 30 minutes. Meanwhile chop the onion and reserve half. Heat olive oil in a skillet and sauté the onion (about 3 minutes). Add 1 pound of beef, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cumin. Scramble the meat until cooked through. Toast the walnuts in a dry pan, chop fine and add to the meat mixture, which is the filling. Set aside. For the shell: drain the bulgur wheat and squeeze out any excess water. Combine with remaining beef, onion, salt and pepper. Add 1/3 to food processor and blend for about a minute or until well incorporated and a dough like consistency. Remove and repeat until all of the mixture is prepared. Now, you are ready to assemble. Place about 1/8 cup of the shell mixture in the palm of your hand and pat out into a flat disk. Next, place a tablespoon of the filling in the middle. Pinch together sealing the filling inside the shell and shaping into an oval. Heat vegetable oil in a heavy pan to 350 degrees. Fry the meatballs on each side until each one is crispy and brown (about 3 minutes each side). Serve immediately.