Secret Recipe


Maura Mumball Lane

Kibbeh is a delicious middle eastern delight. Kibbeh is an Arabic word meaning ball. According to the book Jerusalem by Yotam Ottolenghi, the ability to roll a good kibbeh could snag you a happy husband! So fellas get rolling!

You can substitute ground beef for the lamb, and feel free to play with the spices. You can add cinnamon and allspice instead of curry and cumin.

½ lb bulgur wheat
1/3 c water
1 t curry powder
½ t ground cumin
½ t salt
½ onion, chopped
½ lb ground lamb
1 garlic clove
1 T vegetable oil
½ t curry powder
½ t cumin
1 t black pepper
2 t pine nuts
¼ lb ground lamb
½ T dried mint

1. Pour ½ lb. of fine bulgur wheat in a medium bowl, add 1/3 cup water mix well and let sit for 12 minutes. Add 1 teaspoon curry powder, ½ teaspoon ground cumin and ½ teaspoon salt. Chop in ½ onion and mix. Transfer to food processor and grind into a paste.

2. Transfer bulgur mixture paste back to the bowl and add in ½ lb. of ground lamb. Refrigerate for half hour.

3. Dice ½ onion and mince 1 garlic clove. Add to pan and sauté in 1 tablespoon vegetable oil. Add ½ tablespoon curry powder, ½ teaspoon cumin and 1 teaspoon black pepper. When onion is translucent add 2 tablespoons of pine nuts and ¼ pound of ground lamb. Cook on medium heat for 10 minutes

4. Remove from heat, add ½ tablespoon of dried mint. Remove bulgur and lamb mixture from the refrigerator. Shape bulgur mixture into torpedo pods leaving room to stuff with sautéed onion and lamb mixture. Stuff torpedoes and close up ends. Place a bowl of water to keep your fingers from getting sticky. Dipping fingers in water helps you shape the pods.

5. Fry kibbeh in a deep sauce pan or deep fryer with plain vegetable oil until golden brown. Drain on paper towels and serve hot with yogurt and lemon.