Kibbeh

80 Kibbeh

Ingredients

Quantity Ingredient
2 pounds Tender lamb, ground twice
2½ cup Burghul
1 medium Sized onion, chopped very small.
Salt to taste
2 teaspoons Bhar (sweet oriental pepper)
Ice water
2 cups Ground meat
2 cups Chopped onions
1 cup Roasted pine nuts
1 cup Oil
1 teaspoon Salt
2 teaspoons Bhar (sweet oriental pepper)

Directions

Source: My mother, Marcelle Farhi In a food processor, combine the meat, onions, salt and bhar, process until smooth.

Wash burghul well in running water, do this quickly so it won't soften.

Press well to remove water, until the burghul is almost dry.

Knead burghul and meat with the hands. Add salt to taste. Process once again.

Stuffing: Heat oil. Sautee chopped onions until soft. Add meat and fry until lightly brown, stirring always. Cover with water and let cook till the water dries. When the meat is cooked, season with salt and bhar.

Form kibbeh into balls the size of a walnut. Smooth the meat ball with fingers dipped in cold water. With the thumb, form a hole in the meatball and work it with your index finger till it gets thin but don't break.

Another way would be with a grinder and a GOURMET.MATIC, amazing food shaper. (SEE NOTE.) Fill it with a teaspoon of the meat stuffing, closing the opening, and pat the meatball into an egg shape. Fry in hot oil. Serve with tahine as a dip.

NOTE: The GOURMET.MATIC food shaper is made by GOGLANIAN ENTERPRISES at 1583 Monrovia Ave. Newport Beach. CA 92660 Product No. 3570 Posted to JEWISH-FOOD digest V97 #042 by Daniella De Picciotto <daniela@...> on Feb 6, 1997.

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