Kibbeh bi Shamiyeh – Arabian Dish

March 2nd, 2007

300 grams lamb mince
3/4 cup burghul
1 medium onion, roughly chopped
1 tsp cumin powder
1/4 tsp white pepper powder
Salt to taste
1/4 tsp cayenne pepper
Oil to deep fry
For filling
100 grams lamb mince
2 tbsps olive oil
2 small onions, finely chopped
Salt to taste
1 tbsp Lebanese spice
2 tbsps pine nuts

Soak burghul in one cup of water for half an hour and drain.

Take lamb mince in a blender. Add roughly chopped onion, cumin powder, white pepper powder, salt, cayenne pepper (or red chilli powder) and blend till smooth. Transfer into a bowl.

Add burghul and mix thoroughly.

Heat olive oil in a pan, add finely chopped onions and sauté till light brown.

Add lamb mince and cook. Add salt and cook till dry. Add Lebanese spice powder (a mixture of cinnamon, cloves, green cardamoms and red chillies) and stir. Add pine nuts and mix. The stuffing is ready.

Dampen your palms, take a lemon-sized portion of mutton-burghul mixture, make a dent and place a little stuffing in it. Roll again and shape it like a cylinder. Similarly make all the kibbehs. Refrigerate for about half an hour.

Heat sufficient oil in a deep pan to medium hot and deep-fry the kibbehs till golden brown and crisp on the outside. Drain on absorbent paper and serve hot or at room temperature. They taste equally good.





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