Kibbeh
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Cover the burghul with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water.

Spread on paper towels to absorb any moisture. Process the burghul, lamb, onion, flour, and allspice until a fine paste forms.

Season well, then refrigerate for 1 hour. For filling, heat the oil in a frying pan, add the onion and cook over low heat for 3 minutes, or until soft. Add the ground lamb, allspice and cinnamon, and cook, stirring, over high heat for 3 minutes.

Add the stock and cook, partially covered, over low heat for 6 minutes, or until the mince is soft. Roughly chop the pine nuts and stir in with the mint. Season well with salt and cracked pepper, then transfer to a bowl and allow to cool.

Shape 2 tablespoons of the burghul mixture at a time into a sausage 2 ½ inches long. Dip your hands in cold water, and, with your index finger, make a long hole through the centre of each sausage and gently work your finger around to make a cavity for the filling and seal, molding it into a torpedo shape.

Smooth over any cracks with your fingers.

Place on a foil-lined tray and refrigerate, uncovered for 1 hour. Fill a deep pan one third full of oil and heat until a cube of bread dropped into the oil browns in 15 seconds.

Deep-fry the kibbeh in batches for 2-3 minutes, or until browned.

Drain on paper towels. Serve hot.

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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3 ½ oz lean ground lamb

½ teaspoon Ziyad Brand ground allspice

½ teaspoon Ziyad Brand ground cinnamon

1/3 cup beef stock

2 tablespoon Ziyad Brand pine nuts

Oil, for deep-frying

1 1/3 cups Ziyad Brand Burghul Wheat #1 (Fine Grade)

5 oz lean ground lamb

1 onion, grated

2 tablespoons plain flour

1 teaspoon Ziyad Brand ground allspice

2 teaspoons Sultan Brand Extra Virgin olive oil

1 small onion, finely chopped

 

 

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