Review/Rate this Recipe Save to MyRecipes Rating:

Title: Kibbeh
Yield: 80 Kibbeh

Ingredients

      2 lb tender lamb, ground twice
  2 1/2 c  burghul
      1 md sized onion, chopped very
           -small.
      1    salt to taste
      2 ts bhar (sweet oriental pepper)
      1    ice water
      2 c  ground meat
      2 c  chopped onions
      1 c  roasted pine nuts
      1 c  oil
      1 ts salt
      2 ts bhar (sweet oriental pepper)

Instructions

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
on Feb 6, 1997.

Reviews