Ingredients:
For
the shell:
3
cup- Bulgur, fine or No. 1
1
1/2 cup- All-purpose flour
Salt
to taste
1
tsp. Cumin powder
2
tsp. Paprika
4
– 6 tbsp. Cold water
For
the filling:
16
oz. Ground Beef
4
tbsp. Olive oil
1-
Onion, chopped
1/4
cup- Pine nuts
1
tbsp. All spice powder
1/2
tsp. Cinnamon powder
1
tsp. Cumin powder
1
tsp. Black pepper powder
1
tsp. Salt
Oil
for deep frying
1.
Heat olive oil in a heavy skillet add onions and fry for few minutes.
2.
Add the ground beef. Stir, squish and break it apart constantly with a spoon.
3.
Add all spice powder, cumin powder, cinnamon powder, salt and black pepper
powder, stir, and cook until much of the moisture is gone.
4.
Move the ground beef over to one side, skip the oil, and cook the pine nuts in
the grease left behind by the meat until they brown.
5.
Turn off the heat and remove the pine nuts to a cutting board. Chop ‘em up into
nice little chunks. And return them to the skillet and mix well.
6.
Pour the bulgur into a strainer with fine mesh. Run it under cold water for a
few seconds, making sure that it all gets wet. Squeeze the excess moisture out
with your hand.
7.
Transfer the bulgur to a large mixing bowl. Add in the all-purpose flour, cumin
powder, paprika, salt and water. Mix everything by hand until it forms a dough.
8.
Take a piece of dough. Squeeze it a few times with your wet hands, so the
moisture from your hands mixes with the dough, and then roll it into a ball.
9.
Next, create a depression in the ball with your thumb and then pinch the sides
into a deep bowl shape, smoothing out with a moist fingertip any fissures.
10.
Fill that bowl with a tbsp. of the meat mixture. Pinch the kibbeh shut and smooth over the newly-closed area.
You’ll have a ball again.
11.
Then carefully form it into the classic kibbeh shape. This dough makes nearly
30- 35 kibbeh. Set aside.
12.
Heat oil in a pan, fry the kibbeh until it turns to golden brown in color.
13.
Serve with lemon wedges and tahini sauce.
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