Recipe ingredients
- 1 kg, 32 oz, 5 cups, fine burghul, cracked wheat
- 1 kg, 32 oz, finely ground lean meat, ask for kibbi meat if available
- 1 teaspoon salt
- 1 large onion
- 1 cup iced water or ice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 6 cups vegetable oil, for deep fry
- 500 g, 16 oz, minced meat
- 2 tablespoons shortening
- 5 medium onions, finely chopped
- 1 cup fried pine nuts
- 1/2 teaspoon ground black pepper
- A pinch of salt
- A dash of ground cinnamon
- A dash of ground allspice
Recipe method
- Wash burghul under running water then soak in water for about 10 minutes.
- Drain then press to remove moisture as much as possible.
- Mash onion in the food processor then add minced meat in batches.
- Remove and place aside.
- Mix meat mixture with burghul, salt, allspice and cinnamon.
- Process well in batches into a firm paste.
- Knead mixture with wet hands into a smooth paste.
- Put in refrigerator for 30 minutes covered with a piece of wet texture.
- Filling:
- Fry chopped onion with a dash of salt in shortening until transparent.
- Add minced meat, salt and spices to onions and fry until cooked.
- Mix in pine nuts. Put filling aside.
- Divide paste into egg sized balls.
- Dip your hands in cold water then roll each ball between the palms of your hands until smooth.
- Make a hole in the middle with your forefinger.
- Work finger round in the hole until you have a shell of even thickness.
- Fill hole with filling mixture and close opening.
- Moisten with cold water to seal well and to shape with two pointed sides.
- If any breaks appear in shell, close with wet fingers.
- Place balls on a tray.
- Heat oil in a pan then fry till brown evenly and cooked.
- Serve kibbi hot with salads and yoghurt.
Other arab recipes:
Fried kibbi balls recipe
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