ingredients
makes 15
1 1/3 cups fine burghul wheat
5 ounce lean lamb, chopped
1 onion, grated
2 tablespoons All purpose flour
1 teaspoon ground allspice
For the Filling
2 teaspoons olive oil
1 small onion, finely chopped
3 1/2 ounce lean lamb mince
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/3 cup beef stock
2 tablespoons pine nuts
2 tablespoons chopped fresh mint
method
1. Put the burghul wheat in a large bowl, cover with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water. Spread on paper towels to absorb the remaining moisture.
2. Process the wheat, lamb, onion, flour, and allspice until a fine paste forms. Season well, then refrigerate for 1 hour.
3. For the filling, heat the oil in a skillet, add the onion and cook over low heat for 3 minutes, or until soft. Add the mince, allspice and cinnamon, and stir over high heat, for 3 minutes. Add the stock and cook, partially covered, over low heat for 6 minutes, or until the mince is soft. Roughly chop the pine nuts and stir in with the mint. Season well with salt and cracked pepper, then transfer to a bowl and allow to cool.
4. Shape 2 tablespoons of the wheat mixture into a sausage shape 2 1/2 inches long. Dip your hands in cold water, and with your finger, make a long hole through the centre and gently work your finger around to make a shell. Fill with 2 teaspoons of the filling and seal, moulding it into a torpedo shape. Smooth over any cracks with your fingers. Place on a foil-lined tray and refrigerate, uncovered, for 1 hour.
5. Fill a deep heavy-based pan one third full of oil and heat the oil to 180° (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the kibbeh in batches for 2 - 3 minutes, or until well browned. Drain on crumpled paper towels. Serve hot.
