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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound ground round |
1 medium green pepper, pureed in blender |
1 medium onion, pureed in blender |
1 tablespoon salt |
1 teaspoon freshly ground black pepper |
1 tablespoon ground cumin |
1 cup number 1 cracked wheat, rinsed in cold water |
1/2 pound ground round |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 teaspoon ground cumin |
2 tablespoons pine nuts, browned |
oil, for frying |
Directions:
1. In large bowl combine all ingredients using only half of the green pepper and onion.
2. Set aside the remainder of green pepper and onion mix for the stuffing.
3. After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes.
4. Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing.
5. Heat a pan of oil to 350 degrees F, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends.
6. Deep-fry until a deep golden brown
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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