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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The flavors of cinnamon, mint and olive oil mix to create a truly exotic taste can be served as an appetizer or as a main course Ingredients:
1/2 cup bulgur |
1/2 lb lamb |
1 cup finely chopped red onion |
1/2 tsp ground allspice |
1/2 tsp ground oregano |
1/2 tsp ground black pepper |
salt for taste |
1 tbsp olive oil |
vegetable oil for shallow frying |
filling |
1 tbsp olive oil |
1/2 cup ground lamb |
1/4 cup chopped onions |
1/2 tbsp pine nuts |
1/2 tbsp silvered almonds |
1/4 tsp allspice |
1/4 tsp oregano |
1/2 tbsp finely chopped mint leaves |
1/2 tbsp pepper |
salt for taste |
Directions:
1. (1) Place bulgur in a bowl and pour cold water to cover. Keep for about 15 minutes. Drain and rinse under cold water, and squeeze well to remove the moisture.
2. (2) Make the Filling: - Heat oil in a small frying pan, add the onions and cook till soft, add the pine nuts and almonds and cook till they start to brown. Add the spice powders, salt and ground lamb and cook till the meat is cooked through. Remove from the stove and stir in the mint leaves and keep aside.
3. (3) Add the bulgur, ground lamb, chopped onions, olive oil and the spices to a large bowl and mix well to combine. Add a little water if necessary.
4. (4) Shape the mixture into equal sized balls; this will make about 8 balls. Insert your thumb to make a hollow space in the ball, place the filling in the hollow and flatten out the balls and shape into ovals so that the filling is completely covered. If the “egg” cracks wet your finger and repair {Note} it is good to keep a bowl of salted ice water near and to always keep your hands wet while forming the “eggs”
5. Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.
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