Fried Stuffed Kibbeh with Lamb and Pine Nuts

What you need

• 200 g (1 1/4 cups) fine bulgur
• 500 g (1 lb) very lean ground lamb, for the shell, chilled
• 2 onions, 1 grated for the shell, 1 finely chopped for the filling
• 2 tsp ground allspice, divided
• 1 tsp ground cinnamon, divided
• 2 tsp salt, divided
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 300 g (10 oz) ground lamb, for the filling, with some fat
• 50 g (1/3 cup) pine nuts
• 1 l (4 cups) vegetable oil, for frying
• lemon wedges and plain yogurt, for serving

Method

Restated from the original video

1. 1

   Rinse the bulgur in a sieve, cover with cold water for 15 min, then squeeze it dry in your hands.

2. 2

   For the filling, heat the olive oil in a frying pan over medium heat and cook the chopped onion until soft, 5 min.

3. 3

   Add the filling lamb and break it up with a spoon. Cook until browned with no pink left, 6-8 min.

4. 4

   Stir in the pine nuts, 1 tsp allspice, 1/2 tsp cinnamon, the pepper and 3/4 tsp salt and cook for 2 min. Cool completely.

5. 5

   For the shell, put the bulgur, chilled lamb, grated onion and the remaining allspice, cinnamon and salt in a food processor.

6. 6

   Pulse to a smooth, sticky paste, adding a few teaspoons of ice water if it cracks when pressed. Chill for 15 min.

7. 7

   With wet hands, take about 45 g of shell paste and roll it into a ball.

8. 8

   Push a finger into the ball and turn it against your palm to hollow it into a thin shell about 5 mm thick.

9. 9

   Spoon in about 1 tbsp of filling, close the opening and shape into an oval with pointed ends. Repeat with the rest, about 18 in all.

10. 10

    Heat the frying oil in a deep pan to 175 °C (350 °F).

11. 11

    Fry 5-6 kibbeh at a time, turning, until deep brown and cooked through, 4-5 min. The shell should reach 71 °C (160 °F) inside.

12. 12

    Drain on paper towels and serve warm with lemon wedges and yogurt.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.