SHELL INGREDIENTS
- 3 cups bulgur #2 (24 ounces)
- 1 medium brown onion, sliced
- ¼ pound habra (kibbeh meat: finely ground beef/lamb mixture)
- ½ teaspoon salt
- ½ teaspoon bhaar (allspice)
FILLING INGREDIENTS
- 2 pounds ground beef
- 1 small onion, finely chopped
- ½ cup pine nuts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon bhaar (allspice)
PREPARATION
- Place bulgur in large bowl or rimmed pan. Pour water over bulgur, but do not completely submerge the bulgur…just enough to moisten but not make it soggy. Allow it to sit for a few minutes to absorb the water. Throw in the onions, salt, and bhaar.
- Toss mixture, you will see the bulgur has softened but no water remains on bottom of pan.
- Run the mixture through a “kibbeh machine,” which is essentially a meat grinder.
- Run this mixture through the machine a total of 3 times to ensure it is the right texture.
- Toss in the habra.
- Knead in the habra until it is completely combined with the bulgur mixture.
- Now throw that back in the kibbeh machine one time.
- Set aside and prepare your filling. Heat olive oil in a skillet on medium-high heat, add chopped onions. Cook until onions are translucent and tender, stirring occasionally. Add ground beef and cook until nicely browned. Add salt, bhaar, and pine nuts.
- Grab a small bowl of water to work with so the shell mixture doesn’t stick to your hands.
- With moistened hands, roll out golf-ball sized rounds out of the shell mixture. This will ensure all your kibbehs are the same size.
- Grab a kibbeh ball and press a dimple into the center using your index finger. Cupping the kibbeh in the palm of one hand, start turning and expanding the hole using your index finger from your other hand.
- Gradually enlarge the opening, while making a sugar-cone shape. It should be about ⅛ inch thick. This is a skill that takes a little practice. The good news is, punctures are easily repaired.
- Once its the right thickness, spoon in about a teaspoon of filling. It should be pretty full, but with enough room on top to close the opening.
- Bring the opening together at the top, making a point. The whole thing should start to resemble a torpedo.
- Repeat until they are all filled. Line them up on a baking sheet and chill for so they don’t fall apart during the frying process.
- At this point, the kibbehs can be frozen for later use. Just make sure you freeze them on a pan like this first, then place them in an airtight container or freezer bag. If you don’t they will all freeze together and you will have to deep fry a giant kibbeh mass.
- Deep fry in corn oil until golden brown, drain on paper towels, and enjoy!
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