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Kibbe Rolls Recipe

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This recipe for Kibbe Rolls, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cari Uland
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
500g burghul (cracked wheat)
800g finely ground lamb or beef
1/4 c. onions
few mint sprigs
salt & pepper
baharat spice blend - see recipe
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. extra-virgin olive oil
100g (1/2 c.) pine nuts
1/4 c. onions
300g (10 oz.) ground lamb
baharat spice blend

Directions:
Directions:
Put the burghul in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the burghul 3 or 4 more times, until the water is clear. Cover the burghul with fresh water and let it soak for 30 minutes to an hour.

MAKE THE KIBBE: In a food processor, pulse the onions until finely chopped; add the salt, pepper and baharat spices. Distribute the meat over the onions and pulse to mix. Transfer to a large bowl.

Drain the burghul, squeeze it dry and add it to the lamb. Using wet hands, knead the kibbe as you would bread dough, wetting your hands frequently to prevent sticking. The texture of the kibbe should resemble light biscuit dough. Refrigerate until well chilled.

MAKE THE FILLING: In a medium skillet, melt the butter and olive oil over moderate heat. Add the pine nuts and cook, stirring constantly, until golden. Transfer the nuts to a plate. Add the onions to the skillet and cook, stirring, until softened but not browned. Add the lamb and cook, stirring to break it up, until no trace of pink remains. Remove from the heat and stir in the toasted pine nuts and baharat spices.

STUFF THE KIBBE: Moisten your hands and roll about 3/4 cup of the kibbe into a football shape. Using your index finger, poke a hole in 1 end of the football and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls. Cradling the kibbe in one hand so that the walls don't collapse, spoon about 1 tbsp. of the filling into the cavity. Pinch the end to seal, patting the kibbe into a 3-by-1 1/2-inch torpedo. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling.

In a medium saucepan, heat 2 inches of oil to 350. Fry the kibbe, until browned, about 3 minutes. Drain on a rack lined with paper towels.

MAKE AHEAD: The fried kibbe can be prepared ahead and reheated in a 400 oven for about 10 minutes, or until warmed through and crisp outside.

Personal Notes:
Personal Notes:
To make kibbe bi saniyeh, pat half of the kibbe mixture into a generously buttered 10-inch round cake pan in an even layer. Spread the filling evenly on top and cover with the remaining kibbe mixture, pressing it into a smooth, even layer. Score a decorative pattern on the top and brush with 2 tbsp. butter melted in 1 tbsp. olive oil. Bake at 375 for 30 minutes, then broil to brown the top. Let stand for 20 minutes before serving.

 

 

 

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