Kibbeh

Kibbeh

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Kibbeh are those little torpedo-shaped meat dumplings that were once the yardstick by which all Middle Eastern cooks were judged. Serve them as part of a mezze selection.

Ingredients

Quantity Ingredient
250g fine white burghul
1 onion, very finely diced
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sweet paprika
1/4 teaspoon hot paprika
1/2 teaspoon freshly ground black pepper
sea salt
600g lean lamb, minced twice, (from the leg or shoulder)
1 ice cube
250ml vegetable oil
natural yoghurt, to serve

Pine nut and lamb stuffing

Quantity Ingredient
80ml olive oil
1 small onion, finely diced
1/4 teaspoon ground allspice
80g pine nuts
200g lean lamb, minced, (from the leg or shoulder)
sea salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley leaves

Method

  1. Put the burgul into a small bowl and pour on just enough cold water to cover it. Leave for 5 minutes, then tip into a sieve and squeeze out as much water as you can using your hands. Tip the burgul into a large bowl with the onion and spices, season with salt and knead to a paste. Leave for about 5 minutes to allow the burgul to soften and absorb some of the flavours.
  2. Put the burgul into a small bowl and pour on just enough cold water to cover it. Leave for 5 minutes, then tip into a sieve and squeeze out as much water as you can using your hands. Tip the burgul into a large bowl with the onion and spices, season with salt and knead to a paste. Leave for about 5 minutes to allow the burgul to soften and absorb some of the flavours.
  3. Meanwhile, make the stuffing. Heat half the oil in a heavy-based frying pan. Sauté the onion and allspice over a low heat for 5 minutes until the onion has softened. Add the pine nuts and increase the heat. Sauté, stirring continuously, until the pine nuts are golden brown. Tip into a bowl and set aside.
  4. Wipe out the pan, then add the remaining oil and heat over a medium–high heat. Add the lamb, then increase the heat and sauté for about 5 minutes, breaking up any lumps with a wooden spoon. When any liquid has evaporated, add the onion and pine nut mixture, then season with salt and pepper and stir through the parsley. Tip into a bowl and leave to cool.
  5. To make the köfte, take a small lump of the chilled burgul and lamb paste in the palm of your left hand and roll it into a smooth ball. Use the forefinger of your right hand to make an indentation in the lump and start to shape it into a hollow shell (reverse hands if you’re left-handed). Try to make the walls of the shell as thin and even as you can. Fill the shell with a teaspoon of the stuffing. Wet the edges of the opening with cold water and pinch shut. Use your fingers to shape the ends gently into the traditional torpedo shape. Arrange the stuffed köfte on a tray, then cover and refrigerate.
  6. When ready to cook the köfte, heat the oil in a large, heavy-based frying pan or even a wok. Fry the köfte, a few at a time, turning them around in the oil until they are a deep golden brown all over. Drain on paper towel and serve hot, with plenty of yoghurt alongside.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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