
1 minute read
KIBBEHWITH BURGHUL
KibbehDough Ingredients
1 cup fine burghul
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250g lean beef or lamb mince
1 onion (chopped)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
Pinch freshly grated nutmeg
2-3 tablespoon plain flour
Filling
1 onion (finely diced)
3 teaspoons olive oil
300g lean beef or lamb mince
1/2 teaspoon salt
Pinch freshly ground black pepper
1/2 teaspoon mixed spice
1/2 cup chopped parsley (optional)
Handful pomegranate seeds (optional)
1
Directions
Soak the burghul in 1 cup (250 ml) cold water for 30 minutes Drain and squeeze out excess water by hand
2 Place the soaked burghul in a food processor with mince, onion, salt, spices and flour Blend, adding 2–3 tbsp cold water until a smooth paste forms, cover and refrigerate
3 For the filling, place a large frying pan over medium heat and fry off the onion in olive oil until golden
4 Add the mince, using a wooden spoon to break up and cook until separated. Add the salt and spices, stir for 1 minute, then add 1/4 cup water and reduce heat to very low and cook gently for 15-20 minutes, or until the water has been absorbed Add the parsley and set aside to cool Add pomegranate seeds if using
5 Using slightly moistened hands, place a small amount of dough (about 2 tbsp) in the palm of one hand, flatten the dough into a disc, then spoon on about 1 tbsp filling. Close over the dough, sealing well, and roll gently to form a kibbeh shape (pictured on the left)
6 Heat some oil to 180°C and deep-fry the kibbeh in batches for 3-4 minutes, or until golden, being careful of the hot oil Remove with a slotted spoon and drain on paper towel. Alternatively, poach the kibbeh in gently simmering salted water to avoid frying, or even bake in medium-hot oven for 20 minutes