Kibbeh (stuffed patties)

Yield: 1 Servings

Measure Ingredient
¾ pounds Bulghur
¾ pounds Ground beef or lamb; ( very very lean)
1 \N Onion
4 tablespoons Chopped mint leaves
1 tablespoon Chopped parsley
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Cumin
1 teaspoon Cinnamon
\N \N Salt and pepper to taste
\N \N Oil for frying

Soak burghul in water for 20 minutes . Squeeze out as much watr as possible, using a cheesecloth or your hands. Place ½ the onion, the burghul, ½ lb of the beef, and the herbs in a food processor and run the machine to grind it into a fine dough.It should look like a thick paste.

Add a little water if it becomes too hard. Season with salt, pepper, ½ tspcumin and 1/2tsp cinnamon. Chill.

Prepare the filling: Chop half an onion and cook it in 1 tbs oil until translucent. add the beef and stir until all red has disappeared. Season with salt, pepper and the rest of the spices.

Wet your hands with a little water, make golf size balls with the dough and using a finger make a hole in each patty, aiming at having a thin wall.

Place 2 tsps filling inside each patty and close giving them an oval shape.

Deep fry in plenty of hot oil. Serve with lemon wedges.

Notes: You may bake it too, in which case you spread half the dough in a pyrex, top with filling and top with dough. Bake at 350 F for 40 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Dec 14, 1997

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