morsels45

morsels45 said

Kibbeh

Bulgur shells stuffed with spiced mince and pine nuts, fried into torpedoes.

Kibbeh
Photo: Bazel, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make kibbeh

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Fried torpedoes

120 minutes · serves 6 · Hard

What you need

  • 300g fine bulgur
  • 400g very lean minced lamb, for the shell
  • 1 onion, grated
  • 1 tsp allspice
  • 300g minced lamb, for the filling
  • 1 onion, diced
  • 60g pine nuts
  • 1 tsp cinnamon
  • 1 tsp seven spice
  • Oil for frying

What you do

  1. 1Soak the bulgur 20 minutes, then squeeze it bone dry.
  2. 2Blitz it with the lean mince, grated onion, allspice and salt into a smooth paste. Chill it an hour — cold dough is workable dough.
  3. 3Fry the filling mince with the diced onion, pine nuts and spices until dry. Cool completely.
  4. 4Wet your hands. Take a ball of shell, push your finger into it to make a hollow cone, turning as you go until the walls are thin.
  5. 5Fill, pinch the top closed and taper both ends into points.
  6. 6Fry at 175C for 4 minutes until deep brown. Yoghurt on the side.

Kibbeh bil sanieh, in a tray

70 minutes · serves 8 · Easy

What you need

  • Same shell mix
  • Same filling
  • Olive oil

What you do

  1. 1Press half the shell mix into an oiled tray, filling over it, the rest on top.
  2. 2Score into diamonds, oil the surface, 200C for 35 minutes.
  3. 3All of the flavour, none of the shaping.