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Fried Stuffed Kibbeh

From Chef Ouita Michel

A dish described on Hot Water Cornbread: Kentucky Food Radio on October 6, 2015

For the Lamb/ Bulgur Dough

1 pound ground lamb 

1 1/2 cups fine bulgur

1 onion, finely chopped

1 teaspoon allspice

1 teaspoon cinnamon

2 teaspoon salt

5 basil leaves- minced

For the Stuffing

½ pound lean ground beef

2 cups finely minced onion

1 Tablespoon pomegranate syrup

1/4 cup raw pine nuts, or pistachios or cashews

2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon pepper

Optional: ground cumin, Zaatar Spice, ground sumac – about ½-1 teaspoon of each

1 tablespoon vegetable oil

6 cups vegetable oil for frying


 For the dough

1.     Soak the bulgur in steaming hot water for a few minutes and drain-

2.     In a food processor, add ½ the lamb, bulgur, onion, and spices- process until smooth. Remove to a bowl. Repeat the process. Fry a small piece and taste the mix. Adjust the seasoning-

3.     Refrigerate at least 30 minutes, or while you complete the filling.

For the Filling

1.     Add the 1Tbsp. Vegetable oil- I use olive oil- to a large saute pan, add the onion and cook about 5 minutes til translucent.

2.     Add the beef and work it into the onions, cooking and breaking up the beef- you want a good mix and not big hunks of beef.

3.     Add all the spices and nuts. Taste and adjust seasonings

 For the Balls

1.     Place a ping pong ball sized ball of the lamb dough in the palm of your hand, flatten it slightly.

2.     Place a little of the beef filling into the lamb dough and close the dough around the beef.

3.     Shape into a football best you can. Lay on a sheet pan and shape all the little footballs.

To cook the kibbeh

Heat the oil in a skillet and fry on all sides- drain and keep warm or serve immediately with tahini sauce or a nice yogurt sauce.





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