Ingredients
For the kibbeh dough
1kg minced beef
2 tbsp ground cinnamon
4 tsp salt
3 tsp black pepper
3 tsp white pepper
3 tsp ground cumin
2 tbsp baharat (Arabic spices)
4 ice cubes
1.2kg burghul, rinsed and drained
1 medium red onion, finely chopped
For the stuffing
100ml oil
1 medium red onion, finely chopped
1kg minced lamb
100g pine nuts, roasted
4 tsp salt
3 tsp ground cumin
3 tsp ground black pepper
Grilled tomatoes, chillies, mint and yoghurt, to serve
Method
1. To make the dough, in a food processor mix the beef with the spices and ice. Blend at high speed for 2-3 minutes until the meat turns doughy and sticky.
2. In a separate bowl, knead the meat with the burghul and onion until well mixed. Refrigerate for 20 minutes.
3. To make the stuffing, heat the oil in a pan and sauté the onion until it turns golden brown and translucent.
4. Add the lamb to the onion and mix well. Cover and simmer until the meat is cooked.
5. Add the pine nuts, salt, cumin and black pepper and mix well.
6. To make a piece of kibbeh, roll about 2 tbsp of dough into a ball. Holding the ball in the palm of your hand, press your index finger into the centre to make a hollow.
7. Place one spoon of the stuffing in the cavity and close the edges of the dough over it to seal. Roll into a slightly elongated egg shape.
8. Repeat until all the dough is used up then grill the kibbehs for 30-40 minutes.
Tip: Baharat is a spice mix usually used to season soups and meats. It is widely found in Arabic cuisine and can be easily found in stores.
Image courtesy: Chef Rober Salloum, Fairmont The Palm
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