Kibbeh recipe

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Kibbeh is a burghul dumpling stuffed with chopped meat and spices, common to the Middle East and surrounding countries.

Ingredients

• For the shells:
• 250 g (8 oz) burghul (cracked wheat)
• 500 g (1 lb) minced beef
• 1 onion, roughly chopped
• Salt and freshly ground black pepper
• For the filling:
• 1 onion, finely chopped
• 2 tablespoons sunflower oil
• 2 tablespoons pine-nuts
• Good pinch of freshly ground white cumin seeds
• 500 g (1 lb) minced beef
• Salt and freshly ground black pepper
• Oil for deep frying

Method

1. For the shells:
2. Soak the bulghar 20 minutes in cold water, then drain or press dry in a cloth.
3. Blend the meat, onion, salt and pepper in a food processor
4. Process a second time, with the bulghar until the mixture can be worked like a dough
5. Finish by hand kneading for a few minutes
6. For the filling:
7. In a frying pan, toast the pine-nuts until they are golden brown
8. Add the oil and fry the onions until translucent and soft
9. Add the meat, salt and pepper and cook until the meat is browned
10. Assembly:
11. Take an egg-sized portion of the shell mixture and roll into a ball
12. Poke a hole in it with your finger and enlarge the hole to make a tiny container
13. Press some stuffing into the hole and pinch the top to make a seal. They should be 'pointy' at each end. "Lebanese torpedoes
14. Deep fry in small batches until golden brown
15. Drain on kitchen towel and serve hot.

Serving suggestions

Serve with wedges of lemon or lime, and though probably not authentic, sour cream and chive dip goes really well with this dish.