Kibbeh

🥘 Ingredients

• fine bulgur 1 ½ cups
• ground lamb ½ lb
• yellow onion 1 medium
• pine nuts 0.33 cup
• ground allspice 1 tsp
• ground cinnamon ½ tsp
• kosher salt 1 tsp
• black pepper ½ tsp
• olive oil 2 Tbs
• lean ground lamb 1 lb
• yellow onion 1 small
• ground allspice 1 tsp
• dried mint 1 tsp
• kosher salt 1 ½ tsp
• neutral oil 6 cups

1. 1

   Cover fine bulgur in cold water and 30 min , then wring it out in a cloth until it stops dripping.
2. 2

   Fry ground lamb , yellow onion , pine nuts , ground allspice , ground cinnamon , kosher salt and black pepper in olive oil in a skillet 8 min , until the meat browns and the nuts colour, then 20 min completely.
3. 3

   Grind @&( timer with lean ground lamb , yellow onion , ground allspice , dried mint and kosher salt in a food processor in batches until it is a smooth, tacky, uniform paste, adding a tablespoon of ice water if it stiffens.
4. 4

   Shape @&( timer into egg-sized ovals with wet hands, hollow each around a finger into a thin shell, spoon in @&( timer , seal it to a point at each end, then 30 min .
5. 5

   Fry @&( timer in neutral oil four at a time 5 min , until they are mahogany and float.