Recipe ingredients
- 1 1/2 kg, 48 oz,fine burghul, cracked wheat, washed and drained
- 1 1/2 kg, 48 oz, lean meat, finely ground for Kibbi
- 1 large onion, chopped
- 1 cup cold water
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 750 g, 24 oz, minced meat
- 2 cups finely chopped onion
- 1 cup coarsely chopped and fried walnuts
- 1/2 cup fresh basil, finely chopped
- 500 g, 16 oz, lamb fat, chopped
- 1/2 cup shortening or butter
- 1/4 teaspoon salt
Recipe method
- Soak burghul in water for 10 minutes, drain well, then press with your hands to get rid of excess water. Put aside.
- Process onion and Kibbi meat in a food processor till fine.
- Mix burghul, salt, black pepper and cinnamon.
- Process with meat till firm paste.
- Knead with wet hands.
- Cover with a clean cloth.
- Place in refrigerator for 30 minutes.
- Filling:
- Fry onion with a dash of salt in shortening till tender.
- Add minced meat and salt, stirring, till tender.
- Add walnuts and fat, stir, remove from heat.
- Add basil. Mix.
- Divide meat mixture into balls, egg-size.
- Place a ball in a large ice cream scoop.
- Smooth paste into scoop using your wet hands.
- Place 2 tablespoons of filling mixture in centre of scoop.
- Smooth another kibbi ball using wet hands.
- Put over the filling in scoop.
- Moisten with cold water to seal.
- Turn scoop on your hand.
- Place kibbi ball on a tray.
- Repeat process with remaining quantity.
- Brush patties with butter or shortening char-grill till brown on both sides.
- Place on a platter and serve hot.
Other arab recipes:
Grilled kibbi balls recipe
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