Fried Kibbeh Balls

Name: Fried Kibbeh Balls
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

16 ingredients

5 steps

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

Directions

1

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.
2

Combine bulgur wheat with lamb, onion, allspice, oregano, olive oil and 1 tbsp water in a large bowl.
3

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.
4

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.
5

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.