2 lbs ground beef or lamb meat
½ lbs bulgur wheat
1 large Vidalia onion, finely chopped
¼ tsp cumin
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Vegetable oil for frying
½ cup pine nuts
- Toasting the pine nuts: In a small skillet, toast the
pine nuts on medium-low heat with constant until lightly browned and
fragrant (about 5 minutes).
Remove from the heat and set aside.
- Preparing the dough: Soak the wheat in cold water for
30 minutes in a small bowl. Drain and add half the meat, half the onion and
half the salt and pepper. Mix well and place in a food processor. Blend
until sticky dough-like. Set aside.
- Preparing the stuffing: sauté the remaining onion in
a lightly greased frying pen (use the olive oil). Add the pine nuts and
remaining meat. Mix well, and add the remaining salt, pepper and the cumin.
Continue to sauté until meat is light brown and is cooked through. Remove
and set aside to cool for 10 minutes or so.
- Assembling the Kibbeh: shape the dough into small
sized balls. Poke a hole through each ball with your finger. Using a
teaspoon, add the stuffing and seal the ball by pinching the hole shut.
- Finishing up: Heat the vegetable oil in a large
skillet (use a cast iron skillet if you have one). The oil is ready for
frying when a small cube of bread browns in one minute or so (about 180
Celsius). Place Kibbehs in the pan approximately one inch apart from each
other. Do not over crowd. Fry for approximately 10 minutes or until golden
brown. Drain excess oil by placing Kibbehs in a plate lined with paper