Kibbeh comes in all possible variations, and these happen to be hollow. The more skilled the chef, the prettier and larger the croquettes will turn out. The original recipe calls for goat meat, but we choose ground lamb.
MAKES: 25 PIECES
INGREDIENTS:
- About ⅗ cups (500 g) bulgur
- 2⅕ pounds (1 kg) ground lamb
- 1 grated yellow onion
- Salt
- Black pepper
- 3 tablespoons finely chopped yellow onion
- ⅖ cup (95 ml) olive oil
- 1 tablespoon of “seven spices” or:
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon caraway, crushed or ground
- 1 pinch nutmeg
INSTRUCTIONS:
- Rinse the bulgur and allow it to soak for 10 minutes. Drain the bulgur and mix it with the minced meat and grated onion.
- Season the mixture with salt and black pepper, then knead the mixture thoroughly to combine the ingredients.
- In a separate bowl, mix the chopped onion with olive oil and the other spices (either the “seven spices” or the individual spices listed) to create the filling.
- Roll the ground meat mixture into balls and make a hole in the middle of each ball using your index finger. Lightly press around the edges of the hole to make it larger.
- Fill each hole with a small amount of the filling mixture, then close it up so that it forms a tip.
- Grill, sauté, or fry the croquettes until they are golden brown and cooked through.
