Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Kibbeh

List of Ingredients





FOR THE SHELLS

(8 oz) burghul (cracked wheat)
(1 lb) ground lamb
1 onion, coarsely chopped
salt and pepper

FOR THE STUFFING
1 onion, finely chopped
2 Tbs. oil
2 Tbs. pine-nuts
(1 lb) ground Lamb
salt and pepper

oil for deep-frying



Recipe



To make the shells, soak the cracked wheat for about 20 minutes in hot water, then drain. Mix the meat, onion, salt and pepper (I use my electric mixer). Then add , in batches, the cracked wheat and continue until the mixture is soft enough to work like a dough. Knead well by hand

For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till golden. Add the meat, salt and pepper and stir until the meat changes color.

Wet your hands. Take a small egg-sized portion of the shell mixture and roll into a ball. Make a hole in the center with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it in your palm. Place some stuffing into the hole and pinch the top of the pot together to seal it. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently.

Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on kitchen paper. Serve hot. Makes 15 to 20 depending on what size you make the balls..