Ground Beef
Stuffed Fried Beef Kibbeh
Ingredients
- 1½ lb Ground Steak (divided)
- ¾ cup fine bulgur, soaked and drained
- 1 small onion, grated
- 1 tsp allspice (divided)
- ½ tsp cinnamon (divided)
- Kosher salt and black pepper
- 1 small onion, finely diced
- 3 tbsp pine nuts
- Neutral frying oil
Instructions
- 1
Soak bulgur 15 minutes, drain and squeeze dry.
- 2
Combine 1 lb beef with bulgur, grated onion, ½ tsp allspice, ¼ tsp cinnamon, salt and pepper. Knead until very smooth and pliable. Refrigerate 20 minutes.
- 3
Brown remaining ½ lb beef with diced onion. Season with remaining allspice, cinnamon, salt and pepper. Add pine nuts. Cool completely.
- 4
Wet your hands. Take a golf-ball portion of shell mixture and form a hollow oval shell.
- 5
Fill with a teaspoon of the beef-pine nut mixture. Seal the opening and shape into a smooth torpedo.
- 6
Heat oil to 350°F in a deep pot.
- 7
Fry kibbeh in batches for 4–5 minutes, turning, until crisp and dark golden brown.
- 8
Drain on paper towels. Serve immediately with lemon wedges.
Butcher's Tip
Keep the shell mixture cold — warm hands soften it and make sealing difficult. Rinse hands in ice water between shaping each kibbeh.
Used in this recipe
Ground Steak
