posted by Angel 09-11-98 3:25 PM
Kibbi
Recipe can be prepared a day ahead
Storage Covered in the refrigerator
Freeze Cooked Kibbi suitable
Microwave Not suitable
Makes about 16 Kibbi
1 cup burghul
600 g. (20 ozs.) minced lamb
1 teaspoon ground allspice
1 teaspoon ground oregano
1 tablespoon olive oil
1 tablespoon water
vegetable oil for shallow frying
Filling:
2 teaspoons olive oil
1 small onion ( 2 + 1/2 ozs.) finely chopped
1 tablespoon pine nuts
1 tablespoon slivered almonds
100g (3 + 1/2 ozs.) minced lamb
1/2 teaspoon ground allspice
1/2 teaspoon ground oregano
1 tablespoon fresh mint, chopped
Place burghul in bowl, cover with water and let stand for 15 minutes. Drain burghul, and rinse under cold water, drain;
squeeze to remove wxcess moisture. (This is easiest done through a sieve)
Combine burghul with lamb,onion, allspice,oregano, olive oil and water in bowl; mix well.
Shape 1/4 cups of lamb mixture into balls, using damp hands. Hollow out centres of meatballs with your thumb. Place
rounded teaspoons of filling into hollowed centres of meatballs. Shape meatballs into ovals, using damp hands.
Shallow fry Kibbi in hot oil in batches until browned all over and cooked through; drain on paper kitchen towels.
Filling:
Heat oil in pan, add onion, cook, stirring until onion is soft. Add nuts, cook, stirring until nuts are lightly browned. Add lamb,
allspice and oregano, cook, stirring, until lamb is browned. Stir in mint.