Kibbeh

Ingredients

• 2 cups fine bulgur, soaked
• 500g ground lamb (for shell)
• 1 onion, grated (for shell)
• 300g ground lamb (for filling)
• 1 onion, finely chopped (for filling)
• 2 tbsp pine nuts
• 1 tsp allspice
• 1/2 tsp cinnamon
• Oil for frying
• Salt and pepper to taste

Instructions

1. 1Knead the soaked bulgur with the ground lamb for the shell, grated onion, allspice, cinnamon, salt, and pepper until it forms a smooth, cohesive paste, using a food processor if helpful.
2. 2For the filling, sauté the chopped onion until soft, then add the second portion of ground lamb and pine nuts, cooking until browned and fragrant; season with salt and pepper.
3. 3Wet your hands and take a portion of the bulgur-meat shell mixture, shaping it into an oval and hollowing out the center with your finger.
4. 4Fill the hollow with a spoonful of the meat filling, then carefully seal and shape into a smooth torpedo or patty form.
5. 5Heat oil in a deep pan to medium-high heat.
6. 6Fry the kibbeh in batches until deep golden brown and crisp on the outside, turning as needed.
7. 7Drain on paper towels.
8. 8Serve hot with yogurt sauce or a simple salad.

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