Fried Kibbeh Balls - cooking recipe

Ingredients
    1 cup bulgur wheat
    1 1/3 lbs ground lamb
    1 medium onion, grated
    1 tsp ground allspice
    1 tsp ground oregano
    1 tbsp olive oil
    None None Vegetable oil, for shallow-frying
    None None FOR THE FILLING
    2 tsp olive oil
    1 small onion, finely chopped
    1 tbsp pine nuts
    1 tbsp sliced almonds
    4 oz minced lamb
    1/2 tsp ground allspice
    1/2 tsp ground oregano
    1 tbsp finely chopped fresh mint leaves
Preparation
    Place bulgur wheat in a bowl; cover with cold water. Let stand for 15 mins; drain. Rinse under cold water. Drain, squeezing to remove excess moisture.
    Combine bulgur wheat with lamb, onion, allspice, oregano, olive oil and 1 tbsp water in a large bowl.
    For the filling, heat oil in medium skillet on medium-high heat. Cook onion, stirring, until soft. Add nuts; cook, stirring, until lightly browned. Add lamb, allspice and oregano; cook, stirring, until lamb is browned. Stir in mint.
    Using damp hands, shape bulgur mixture into 16 balls. Hollow out centers of balls with your thumb. Place rounded teaspoons of filling into hollowed-out meatballs. Shape into ovals, using damp hands.
    Heat vegetable oil in a large skillet on medium heat. Shallow-fry kibbeh in batches, until browned all over and cooked through. Drain on paper towels.

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