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KIBBEH (Fried)
1 1/2 c bulgur
1/2 lb lean lamb, minced three times
1 onion, minced
3/4 tsp curry powder
1/4 tsp each allspice, cinnamon, paprika (or cayenne)
Salt and pepper to taste
1/4 c olive oil
1/2 lb minced meat
3 Tbsp water
1 onion, chopped
2 Tbsp oil
1 tsp pine nuts (optional)
Salt and pepper to taste
Pinch each allspice and cinnamon
Soak bulgur in cold water to 10 min then drain and squeeze out excess
water. Combine with other ingredients and knead to a smooth consistency. (Wet hands prevent sticking.) Set aside.
For filling, sauté onion in oil until golden brown, and then add meat
(blended with 3 T water) and the rest of ingredients. Fry the mixture until it is fairly dry and crumbly. Chill.
Form bulgur into "sausages" app. 4" long and make a hollow with your
finger in the middle. Fill hollows with crumbly meat mixture and pinch the ends together.
Heat 1/4 c olive oil in large heavy skillet and fry kibbeh for 3-4 min
(until they begin to color). Transfer to serving dish. Serves app. 6.
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