Instructions

1. Preparing the Filling

   In a skillet over medium heat, melt the ghee and add the filling onion, sautéing until softened. Add the minced lamb, spices, salt, and cinnamon, and cook until its juices have completely dried up, then remove from heat to cool and fold in the toasted pine nuts. · 10 min
2. Preparing the Kibbeh Dough

   Grind the soaked, drained bulgur with the lean meat, minced onion, cumin, and salt through a meat grinder twice until a smooth, cohesive kibbeh dough forms, moistening hands with a little cold water as needed. · 8 min
3. Shaping the Kibbeh

   Moisten your hands with cold water, take an egg-sized ball of dough, make a hollow with your finger, and rotate to thin the shell without tearing. Fill with a spoonful of filling, seal the shell, and shape into the classic pointed-end torpedoes. · 15 min
4. Frying and Serving

   Heat generous oil in a deep pot to 180°C, and fry the kibbeh in batches without overcrowding until they acquire a golden color and distinct crispness, then drain on kitchen paper and serve warm. · 6 min

Nutrition / serving

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